Ingredients for Gluten Free Chocolate Cake With Frosting
- 1 1/2 cups Coconut Flour
- 3/4 cup unsweetened Vegan Cocoa Powder
- 1/2 teaspoon + pinch Sea Salt
- 1 teaspoon Baking Soda
- 2 large Eggs
- 1/2 cup + 2 tablespoons Grapeseed Oil
- 1 1/2 cups Agave Nectar
- 2 teaspoons Vanilla Extract
- 1 tablespoon Orange Zest
- 1 cup Semisweet Vegan Chocolate Chips
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How to Make Gluten Free Chocolate Cake With Frosting
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 1 ½ cups coconut flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 2 large eggs, ½ cup grapeseed oil, 1 cup agave nectar, 1 teaspoon vanilla extract, and 1 tablespoon orange zest using an electric mixer.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting: In a small saucepan over low heat, melt 1 cup vegan chocolate chips and 2 tablespoons grapeseed oil.
- Stir in ½ cup agave nectar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
- Refrigerate the frosting for 15-20 minutes to thicken slightly.
- Once the frosting is slightly cooled, beat it with an electric mixer until light and fluffy.
- Once the cakes are completely cool, frost the top of one layer with half the frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
19g
Carbs
0g