Everyone needs a go-to healthy chocolate cake recipe for birthdays, anniversaries, and anything else worth celebrating! And this Cacao Bliss Layer Cake is so decadent and moist, you’d never guess it’s gluten free and made from whole, nourishing ingredients!
Almond flour, tapioca flour, and coconut flour replace the usual wheat flour in this healthy gluten-free chocolate cake. Coconut milk and grass-fed butter or coconut oil keep things rich while the coconut sugar adds the perfect level of sweetness. But instead of using traditional cocoa powder, this recipe gets a powerful superfood boost from Cacao Bliss!
Cacao Bliss is made from ceremonial grade cacao and a blend of superfoods and spices like cinnamon, turmeric, lacuma, MTC powder, and mesquite. It’s a guilt-free indulgence that unlocks your "Bliss" molecule and helps you enter a calm state of happiness while curbing your cravings, boosting natural energy, and supporting a healthy inflammatory response.*
All that goodness is then topped off with an incredibly simple vegan ganache frosting that you’ll want to eat with a spoon! Give the recipe below a try and don’t forget to save it because you’ll definitely be making this again and again.
1 cup canned full-fat coconut milk, room temperature
½ cup melted coconut oil or grass-fed butter
¼ cup water, room temperature
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
For The Ganache Frosting
12 ounces dark chocolate chips
1 ½ cups canned coconut cream
½ teaspoon vanilla extract (optional)
Directions
Prepare the ganache the night before so it’s ready to be whipped into frosting. Place the chocolate chips into a glass bowl and set aside.
Heat the coconut cream in a saucepan over medium heat until it starts to simmer, stirring often. Once the coconut cream is simmering, remove from heat and carefully pour over the chocolate chips.
Swirl the bowl a bit to make sure the chocolate chips are fully covered, then let the bowl sit undisturbed for 5-6 minutes.
Whisk the chocolate and coconut cream until it’s smooth, shiny, and combined. Let it cool for 30 minutes on the counter before covering it and placing it in the fridge to chill overnight.
The next day, preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
In a large mixing bowl, combine the almond flour, tapioca flour, Cacao Bliss, coconut flour, baking soda, and sea salt. Whisk to combine.
In a medium bowl, mix the eggs and coconut sugar until well combined. Add the coconut milk, melted coconut oil or butter, water, apple cider vinegar, and vanilla extract. Whisk until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Divide the batter evenly between the prepared cake pans.
Place the cake pans on the same rack in the oven and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool completely before frosting.
Once ready to frost, remove the ganache mixture from the fridge and whip it using a hand mixer until fluffy. Frost cake as desired and serve!
Michelle steps 2-5 deal with the frosting. Actually ganache frosting. It sounds delicious doesn’t it?
Step #11 says to prepare the frosting by combining. What are we supposed to combine, while the cakes are baking? I would like to try this, but would like the whole recipe please. Thank you.
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2 comments
Michelle steps 2-5 deal with the frosting. Actually ganache frosting. It sounds delicious doesn’t it?
Step #11 says to prepare the frosting by combining. What are we supposed to combine, while the cakes are baking? I would like to try this, but would like the whole recipe please. Thank you.