Chocolate Cake-Gluten, Dairy, and Egg Free!

I recently purchased Lauren Hoover’s No Wheat No Dairy No Problem cookbook.  She’s a pastry chef who discovered that she’s allergic to both wheat and dairy.  She made it her mission to make yummy recipes.  This book accomplishes that.  The layout and look and feel of the book are not great but I can get past that.  Her desserts are what really jump out at me, all the other recipes, I feel like I could make gluten free on my own.  It makes sense, since she’s a pastry chef!

While in Idaho, I made her chocolate cake with some modifications.  She uses agave in her recipes and I don’t use agave anymore.  I also made some other tweaks to make the ingredient list not as exotic and expensive.  Though this cake is spendy-I won’t lie!


Gluten Free desserts don’t have to taste like ass-YAY!


For Cake:

-3 cups oat flour (you can just take GF oats and process them in the food processor to make GF oat flour-it won’t get super fine but it bakes up really well)
-1/2 cup cocoa powder
-2 tsp baking soda
-2 tsp baking powder
-1 tsp salt
-1/2 cup canola oil
-3/4 cup pure maple syrup
-3/4 cup honey
-2 cups light coconut milk
-2 tsp apple cider vinegar
-1 tsp pure vanilla extract

Cake pan needed:1 9×12 or 2 8-inch rounds

For Frosting:

-12 ounces at least 72 % dark, dairy free chocolate (I found chocolate chips and it was the cheapest way to go BY FAR)
-1 can of whole coconut milk (not light)
-1/2 cup cocoa powder
*If you use super dark chocolate, add some honey or maple syrup to taste, to sweeten this up a bit.


-Preheat oven to 350*. Oil pan (1 9×13 or 2 8 inch rounds) and coat with oat flour, remove excess.

-Combine all dry ingredients and stir.

-Combine all wet ingredients, stir, and add to dry ingredients.

-Mix until just smooth.  Do not over mix.  The batter will appear VERY watery-have faith!

-Pour into cake pan(s) and bake for 40-50 minutes or until a toothpick comes out clean.

-Let cool. If using round pans, remove cake from pans and let cool on wire racks.

-Once cool, bring the coconut milk to a boil on the stove.

-Pour the hot coconut milk over the chocolate and cocoa powder.

-Mix until smooth (I just used a spatula).

-Pour over top of cake.



Yom! I give this cake a 4.5 out of 5 stars.  Shaun and my brother-in-law LOVED this and gave it a 5.  Here’s the rating system in case you’re new ;)  The cake was devoured in about 3 days.  It’s not too sweet and you’d never know it was missing gluten, dairy, or egg!  If it were a little less crumbly and more dense, I’d give it a 5!

Category: Gluten Free, Recipes 14 comments »


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