Double chocolate cake

Double chocolate cake


5 from 1 vote

Double chocolate cake



  • 140 g Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 100 g almond flour
  • 70 g cacao powder
  • 80 g coconut sugar
  • 6 tablespoons coconut oil
  • 2 flax eggs mix 2 tablespoons ground flax seeds + 6 tablespoons water
  • 2 teaspoons baking powder
  • pinch of baking soda
  • 1 teaspoon apple cider vinegar
  • 150 g apple sauce
  • 20 tablespoons almond milk or any other alternative (approx. 2 dl)

Chocolate and coconut icing

  • 100 g coconut cream
  • 80 g dark chocolate
  • 4 tablespoons coconut oil
  • 1-2 tablespoons cacao powder
  • 3-4 tablespoons agave


  • apricot jam



  1. Preheat oven to 180° C. Line two bases of a 14 cm springform cake tins with baking paper. 

  2. To prepare flax eggs, simply grind flax seeds in a coffee grinder. Mix 2 tablespoons of grounded flax seeds with 6 tablespoons of water and stir well. Place the bowl of flax eggs in the fridge for a minimum of 15 minutes.
  3. In a large bowl, mix together the dry ingredients: almond flour, 1-to-1 Baking Flour, coconut sugar, cacao powder, baking powder and baking soda.

  4. In another bowl mix wet ingredients (except coconut oil): flax eggs, applesauce, apple cider vinegar, and 20 tablespoons of almond milk.

  5. Now add wet ingredients + 6 tablespoons coconut oil to the dry ingredients bowl and mix with a stand or hand mixer for about 5 minutes until combined. Adjust sweetness if necessary.

    If the mixture is too thick add another 1-2 tablespoons of milk.

  6. Divide batter evenly between your 2 cake tins and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.

  7. Remove from the oven and let it cool down completely.

  8. Once cooled, add a layer of apricot jam in between the layers.

Chocolate and coconut cream icing

  1. Melt the coconut oil and chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.

  2. Add coconut cream, melted chocolate, cacao powder, and agave to the blender and blend until smooth and creamy. If the mixture is too thick to blend add 1-2 tablespoons warm full-fat coconut milk and mix again until smooth and silky.

  3. With an icing spatula, spread the icing evenly, in between the layers (on top of apricot jam) and all over the cake. 

  4. Decorate with blueberries and edible flowers.

Related Posts

Chocolate cookie tarts with maqui berry filling

Chocolate cookie tarts with maqui berry filling

  Print Chocolate cookie tarts with maqui berry filling Ingredients Chocolate cookie tarts 60 g teff flour 20 g white rice flour 10 g tapioca flour 60 g toasted almonds ground 25-30 g cacao powder 40 g coconut sugar 1 level teaspoon baking powder 50 […]

Coconut mini cheesecakes

Coconut mini cheesecakes

  Print Coconut mini cheesecakes Servings 7 Ingredients Crust 60 g almonds roasted 20 g coconut flour 70 g dates previously soaked for min 1 hour 1 tablespoon cacao powder 1 tablespoon coconut oil Coconut filling 100 g cashews previously soaked for minimum 4 hours […]

4 thoughts on “Double chocolate cake”

  • Holy Moly this looks decadently delicious. I’ve just been playing around with Bob’s Red Mill Gluten Free mix and so have enough left to try this cake.
    Thank you for the gorgeous photos and recipe.

  • Hey! I’d love to make this cake but I have a question. In instruction number 4, you say to mix wet ingredients together and go on to list melted chocolate but I don’t see melted chocolate in the list of ingredients for the actual cake part. How much melted chocolate should be in the cake mix? Thank you so much 🙂

    • Hi, Billie! So sorry for the late reply, I just got back from a hiking trip. Yes, you are right. I updated the recipe. List of ingredients is correct, there is no melted chocolate. Thanks for letting me know! I hope you’ll like it. Have a lovely evening, Nensi

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.