Gluten Free Dark Chocolate Cake (very low fat and sugar)

You won’t believe how low in fat and sugar this delicious gluten free dark chocolate cake is.

Gluten Free Dark Chocolate Cake (very low fat and low sugar)

At first glance, you could be forgiven for thinking this was a terrifically naughty cake. However, it is gluten free, has no refined sugar (other than the dark chocolate drizzle, which is optional) and is low fat.

Because this is a fairly subdued cake, one not packed with sugar and fat, it naturally tastes different to a cake full of sugar and fat. A lighter cake like this is never going to come near more indulgent desserts. For example, coconut flour is fabulous in gluten free baking, but it does have a very unique taste and gives cakes a whole new texture. However, if you like to experiment and are looking for ways to get your chocolate fix in a healthy fashion, this is perfect.

Gluten Free Dark Chocolate Cake (very low fat and low sugar)

You can decorate the cake in any way you want. I loved the richness of the dark chocolate coupled with the pistachios and think that both complemented the cake perfectly.

The measurements below yielded an eight-slice cake.

Gluten Free Dark Chocolate Cake (very low fat and sugar)
  • 30g (2 tablespoons) butter (melted and cooled slightly)
  • 1 tablespoon water
  • 2 tablespoons instant coffee
  • 3 eggs
  • 1 tablespoon coconut sugar
  • 2 tablespoons milk
  • 65g coconut flour
  • 50g cocoa
  • 70g apple sauce (unsweetened)
  • 1 tablespoon olive oil
  • 3 tablespoons honey (or maple syrup)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • handful of pistachios (or any other nuts) chopped – optional
  • 30g (1/4 cup) dark, good quality chocolate (at least 70%)
  1. Pre-heat the oven to 175°C (350ºF) and grease a small, round cake tin (mine is between 6-7").

  2. Melt the butter and set to one side to cool. Add the instant coffee to one tablespoon of boiling water and mix to dissolve.
  3. Add all ingredients to a food processor and mix until well combined. The batter will be very thick but if you feel it is a little too thick, you can always add a further one tablespoon of milk. Pour into the prepared pan and smooth over the top (you will not get a smooth finish like more traditional cakes, but just try to make it as even as possible).
  4. Bake for around 20-25 minutes until an inserted skewer comes out clean. Allow to cool completely.
  5. Melt the chocolate and then drizzle over the cake, sprinkling with chopped pistachios for a little colour and decoration. Enjoy!


If you like gluten free cakes, check out these recipes:


Gluten Free Dark Chocolate Cake (very low fat and sugar)

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