Can you just sub water for coconut milk? I might wrap them All up pretty in a festive cup and give them as teacher gifts!!! We are going to pop a few into some festive cups, wrap them Up pretty and give them as teacher gifts!! As long as the food is soft then it is ok. Skip to primary navigation Skip to content Skip to primary sidebar Skip to footer You are here: Prep 15 mins Total 15 mins.
Instructions Place coconut, puffed rice and oil in a food processor blitz until very fine Add honey and coconut milk and blitz until well combined Refridgerate the mix for approx 15 mins, this makes it easier to roll into balls Roll into 24 balls approx 2 tsp fulls of mix per ball Roll in additional desiccated coconut if wished Refrigerate for hrs Serve. The frosting was thick but spreadable. I baked the cake the day before and froze in Ziploc bags overnight, thawed for about an hour, then stacked and frosted.
Thanks for sharing the recipe! But taste buds are a very individual thing. I wonder if the flavor was because I used unrefined coconut oil… Do you usually use refined? I just made this cake for a birthday. My only problem was that the cake fell apart. Not sure if I did something wrong. We devoured it anyway. Only the frosting wasnt coming along maybe cause I dont have the big mixer? It was super thick stuck and i had to add a cup of warm almond milk to get it right. Frosting too sweet for my taste so will replace some sugar woth tapioca flower next time.
Everyone loved it and didnt want to believe me it was paleo! I made this cake before and it was absolutely wonderful and well liked by everyone. Could you tell me if I can make this into a thin sheetpan cake? Thank you so much for your site and dedication to offer clean recipes. Yes, you can definitely turn it into either! It makes about 28 cupcakes as written. So you could half it if you want less. I made this 2 times, wanted to share about it since I varied the elements both times. First time I made full recipe, no espresso.
I had a lot of batter so had refrigerated some and baked it when I came back about a week later. Baked it in a 6 cup glass Pyrex. Filled the cup to top w water. Added and extra spoonful of oil too, to make up for the fat missing from the coconut milk. No espresso this time, either. Also delicious, and consistency was like my refrigerated batter from 1st batch: I used Navitas organic cacao. Anyway it turned out great baked for 24 min in a glass 4 cup Pyrex in an old gas oven.
The espresso will actually give much more oomph to this recipe than vanilla see my notes above. Hey there, I made this cake for my sons cake smash and it turned out wonderful! I did try a different frosting and added in jam in between, as well as fresh strawberries onto the frosting between layers. It was absolutely yum! I am planning to make it for his first birthday this coming weekend, but I have come into a problem. Which coconut milk b and did you use? I used golden star but they discontinued it for some reason at my store…. Would the cream be my safest bet?
I have tried working with their coconut milk, but after getting the fat to separate from the liquid it becomes very hard. So unless I leave it out to come to room temperature I feel maybe coconut cream would be safe. What do you think? I appreciate you sharing this recipe. I struggled to find a cake for his birthday and this was perfect. All of my cans do that as well. Just use a spoon to break up the hardened coconut cream and mix it all back together.
I use Native Forest coconut milk: This recipe looks very promising. I am vegan so is there a comparable substitute for the eggs? This cake was so easy to make and batter and frosting so yum! Do u think I can freeze it?! I made this recently and wow!!! I will not be making another cake other than this EVER!
I whipped up a chocolate avocado frosting which worked a treat instead of your recommended frosting and we all inhaled it!
Gluten-free, wheat-free & dairy-free recipes
Do you mind if I share it on my IG feed? So glad you enjoyed the recipe Brigitta! I just made this cake as a trial for my sons birthday cake. It was a little dense but very moist. I unknowingly left out the coconut oil- oops it happens when a 3 year old is helping not so patiently. I used garbanzo flour instead of almond my niece is allergic to all nuts and I used aquafaba 3tbsp per egg as an egg substitute. I also left out the espresso. Now to be clear. It was dense but I may have over baked it.
The flavor was lacking though. Someone recommended toasting it, so I may try. It was a great vessel for the frosting though! I made a vegan refined sugar free frosting I found on another site out of shortening, honey, and freeze dried strawberries. If anyone has other thoughts I would love to hear them! Garbanzo flour cooks completely different to almond flour and has a different texture as well, which is why your version was likely more dense in addition to leaving out the coconut oil, the espresso and replacing the eggs with aquafaba.
I made a simple glaze of melted dark chocolate chips and coconut oil. It turned out better than I imagined it would!!! Thank you for the amazing recipe!! Happy to hear that Meredith! And thanks for sharing how long you cooked the cake in the bundt pan. I know many have asked that questions in the comments below. Will it be big enough for 10 children plus a few adults? Also, would you recommend baking this cake the morning of party at 1pm or the day before? If the day before, how best to store it? Yes, this will be enough for 10 children and a few adults. And you could bake the day before, frost it and keep it in the fridge.
It will be fine for a day. Yes, this cake is not vegan. Hi there, how robust is this cake once cool? Will it hold ok? Hi there,I used this recipe for my sons birthday cake and it was amazing! I feel it is a fail safe delicious recipe. Hi Lisa ; Can I use a gluten free pastry flour instead of the flour mix. If yes what is the quantity to be used.
Hi Nada — unfortunately all GF flour blends are different. Still came out great. Seems like a lot of sugar? Any alternatives to that? Glad you enjoyed the recipe Claudia! And yes, there is quite a bit of sugar in this recipe. Thank you for the recipe. It was moist and delicious. I think I will cut back on the sugar next time on the frosting. It was a bit sweet for me. But overall the cake is to die for. Better than any Gluten Cake out there!
Do you think I can use decaf instant coffee instead of espresso powder? Or should I just not add anything? I sprinkled slivered almonds between the two layers and they added a nice crunch to the cake. Used Hershey special dark cocoa… added a couple more tbsp to make the icing rich, not sweet. Yes, you can easily cut this recipe in half for a smaller cake.
Glad you enjoyed it Katie and it sounds delicious with the slivered almonds. I have read it and it was really nice and informative. Thanks for placing it here. I have bookmark this site for future visit. Your content was really resourceful reached. Thanks for such a nice creation. Made it as cupcakes and they were delicious!
Any suggestion on making a vanilla version of this? Glad you enjoyed them! They turn out a dark brown still, due to the coconut sugar and other ingredients. Can this recipe be used to make a bundt cake? Would there be any changes to make it that way? I like that this recipe uses cacao powder instead of cocoa. My son is autistic and on a very strict paleo diet. Thank you for your help! If you do it, please let us know how it turns out!
Hi just wondering how far ahead can you make this cake , my daughters birthday is Saturday could it be made Wednesday or Thursday night. Thank you for your fab recipes. You can freeze and wrap the layers several days in advance. Looks yum, thank you. Pretty shocked at the sugar content though — The cupcakes were so bad, that I got online and found this recipe.
I used it for cupcakes and oh my goodness, I am addicted to them. My kids call them chocolate muffins. Thank you so much for sharing. Made this for my daughters bday party. Filled with A raspberry filling I made. I made two different cakes, each with a different almond flour and cacao powderSignificant difference in the twoalthough they were both VERY good, I found my new go to chocolate cake recipe, gluten free or not, this is the one.
It isnt too sweet, awesome cake1. I used liquid coconut oil2. Such a great cake. For a 12 x 18 2 inch deep cake pan, I made two cake batches. Basically just triple the recipe for a double layer half sheet cake. So happy you loved it and a raspberry filling sounds amazing!! Thanks for giving the details on the size of sheet pan you used as well. I would love to try this for my brothers birthday but I have a silly question… is almond meal the same as almond flour?
I can only find almond meal. So happy you enjoyed it and thanks for sharing your modifications. The cake was super moist and delicious. Highly recommend this recipe to anyone who is looking for a healthier option!! Thank you so much for sharing Lisa: You could sub arrowroot for the tapioca flour though. Can I double the recipe for a kids birthday party which will have a round two with all the adults at night? I made it using 9-inch rounds, and the suggested baking time of 35 minutes was just about right.
It was everything I wanted: I also made a batch of cupcakes using this recipe which took a bit of trial and error with the toothpick trick at the same baking temperature. I think it took 25 minutes to bake. Anyway, this is a fantastic recipe! Thanks so much for sharing! So glad you enjoyed it Iris! And not silly at all to bake your own cake. I do it every year for my birthday! So coffee is not exactly recommended. This cake was absolutely amazing!
I had never made cake that wasnt boxed before and this was super simple. And though its filled with chocolate and sugar, I felt better about eating it. Love this cake recipe, btw! I do have one random question though. Do you use the same cooking time for the cake as you would making it as cupcakes? I believe I cooked it a little less for the cupcakes. But definitely keep an eye on them while cooking.
My family is in love with this cake!! So much so that my daughter has requested it and vanilla cupcakes for her 5th birthday this Saturday. Is there a way to modify the cake to make a vanilla batter? Do I just half the baking time? I would recommend keeping it as 3 cakes and then slicing those in half. You could store in the fridge a couple of days. And yes, berries in between the layers sounds delicious! Hi, I love this! Looking to attempt it but need Vegan substitute recipe has dairy — eggs. Hi Jo — Just to clarify, eggs are not dairy. Dairy is from the mammary glands of cows, goats, etc.
Eggs are from chickens. So if you make it with success, please do let us know! This cake looks really delicious! Just wrap them in plastic wrap, then aluminum foil and place in the freezer. Hi LisaThe cake looks delicious. Hope you and your son enjoy the cake. Hi Lisa, This recipe looks amazing.
Can I use tinned coconut milk for this recipe? I substituted swerve granulated sugar in place of the coconut sugar and my cake came out fudgy no matter how long I baked it for what do you think went wrong. If you are substituting the coconut sugar with a sugar free substitute, you have to use less. I substituted crushed pecans for the almond flour.
The cake was a huge hit, five stars all the way!!! The video is a perfect compliment. Thank you for sharing. The cake looks amazing and cant wait to try it! Could you recommend an alternative? Let me know how it works out! My 13 year old made this cake twice and we love it!! I want to know if we can make a vanilla version of this cake? What if we left out the Cacao and the espresso powders, how would that affect the texture of the cake? Unfortunately, I was hoping for the same and tried that…. So glad you enjoyed it.
I called starbucks and asked if they had any but they only have espresso beans and would be able to grind them up for me. Would grinding espresso beans suffice or do you have an alternative suggestion? I halved the recipe and used 2 pans. I baked it on I think my oven is running a little high for 18 min.
I snuck a little bite since it was just a tester……. And this was made one handed baby needed hugs with not exact dry ingredient mesausments one hand , close though. If I could only find a healthy and yummy smash cake recipe. Yay — so happy to hear this cake was a success especially with all that multi-tasking.
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Hope your little one enjoys it as well! This cake is amazing. And instead of frosting i made chocolate glaze with cacao, vanilla. I poked holes all over the cake and spread the glaze all over the top and it goes down into cake through the holes. I also just did it in a rectangular pan.
Thank you Lisa for the most incredible sugar free low carb treat recipe ever. So happy you enjoyed the recipe Gabby! Can you make as one cake? And add blueberries in the batter? I guess would take much longer to cook…. Yes, you can make a large sheet cake or divide by half and make a thicker round cake. And blueberries should be no problem. Quick question — I would like to make this cake just for 2 people.
If I simply third the ingredients, would this work to make a smaller cake, enough for 2 people? I have been searching for a cake recipe to make for my son who has tons of allergies. Do you have a recommendation for a flour I could use instead of almond? I followed the recipe to a T with ingredients, temperature and time and yet the batter when baked had harder matte edges and softer glossy middle, so that you could clearly see a circle within a circle. I wish I could post a picture of what I mean. Cakes are cooling at the moment.
Any idea what went wrong? This recipe is truly incredible!!! I had over 7 people try once complete, and not one could believe it was paleo. Or would you recommend using them ASAP and avoiding freezing altogether? Thanks so much Crissy! And yes, you can absolutely freeze the layers ahead of time. Both approaches have thawed beautifully and been devoured.
Our non paleo friends went back for seconds! OMG this cake is fabulous! The decadent and moist cake met with your creamy delicious chocolate frosting was a hit!! I made a special little 8 year old boy very happy!! My only variation was making it a two layer cake instead of three. Thank you so much for sharing Lisa!!! Yay — so happy to hear you and your son loved the recipe Francine! A wonderful, moist, chocolatey cake- have tried other recipes and this one is heads above the rest. Made this cake yesterday. I will be making it many more times! I have not tried that, but I believe others may have.
You might want to scroll through the comments below. I made this Vegan but used everything else and it came out Super raw, flat, and denser than a brownie. From your memory do you remember what other people have tried and found success with making this vegan? S also since there are a lot of vegan requests would you consider making a vegan cake for us faithful subbies? I did just scroll through ALL of the comments and found a few at the very beginning that said they used an egg replacer with success, but unfortunately they never did state which egg replacer they used.
I definitely plan on converting this cake recipe to a vegan version in the near future. I definitely look out for my faithful subbies. So I just finished making this recipe, but made cupcakes instead of a layered cake. It yielded exactly 32 gorgeous cupcakes! I also iced them using the vegan chocolate buttercream recipe and filled them with raspberry filling. Thank you so much for this amazing recipe: So happy to hear that Tammy and that raspberry filling sounds amazing!!
Best wishes to you and have a lovely and delicious baby shower. Is the coconut oil in this recipe the more refined coconut oil that remains liquid? Or is melted unrefined coconut oil? Please disregard this question. I am making some of these cupcakes for my baby shower this weekend and have all the ingredients except for espresso powder…I do have ground espresso.. I would like to still have that flavor component, do you have any suggestions?
I found this online for a DIY version of espresso powder: Can someone help me with the measurements? Yes, you can easily cut this recipe in half. It is Almond flour, tapioca flour, coconut flour and arrowroot starch. Just make sure the batter consistency looks similar to the video. I felt the cake tasted better on day 2 as well. Glad you enjoyed the recipe Amy Jo and thanks for letting me know about the substitution on the flour. Would this recipe work in a pan meant for bundt cakes? If so, would I change the temperature at which the oven is preheated?
Hi Rachael — yes, it should. If you try it, let me know how it turns out for you! I also used orgran egg replacer. It was lovely and moist. Hi Rachel — you could certainly try. My husband who eats grains and dairy said this is his favorite Chocolate Cake he has ever tasted! Appreciate the blog and sharing great recipes.
When I set out to make this chocolate cake my number one goal was to keep it light and fluffy. Have you ever added any flavoring extracts to the frosting? My dietary-restricted son has requested a mint chocolate cake for his birthday. Do you think the addition of mint extract would work with this cake or might it clash with any undertones of coconut?
Thanks for any info! Sorry, just saw your frosting page! It answers my question regarding extracts there. Do you know if I could substitute eggs for flax eggs to make it fully vegan? He specifically asked for a chocolate cake this year and Momma wants to deliver on that request. I believe a few readers have made this recipe using flax eggs. Make sure to read down in the comments below. And if you make it, let me know how it turns out for you! If I use regular, granulated sugar, will it change the texture or outcome of the cake at all? Hope you enjoy it! This cake is almost too good to be true!!
I made it for a dinner party for 14 and the cake was more than enough — especially with a dollop of whipped coconut cream on the side to cut the richness. I was worried that it would dry out as so much gluten free baking does , but two days later this cake is even better. Glad you enjoyed the recipe and love that you added the dollop of coconut cream — yum! And yes, it can definitely be made in advance. And bonus it freezes well too! That means you can always have chocolate cake on the ready. This cake looks amazing! I was just wondering if:.
Yes, you could definitely sub on both of those items. Glad you like the recipe! Made it this past weekend and it was delicious! Tasted it while it was still warm and decided it was perfect enough to serve without frosting. The combination of flours yields the perfect texture. Thank you for doing all the legwork and experimenting for us! Thanks for a great recipe! But you could definitely use it in this recipe. The ages of our family are 10, 13, 15, 44 and The cake was enjoyed by every single one of us.
Have thrown out other cake recipes as this one will now be the only one we make. So glad the entire family loved it. I made this cake yesterday and it is fantastic! My whole family loved it — those with dietary restrictions and those without! It just a totally delicious chocolate cake. Thank you for the recipe!! Happy to hear your entire family loved it Emily! Super moist and delicious! Secondly, I was wondering if this recipe is Soy-free as well? My better half is coeliac, and her sons are dairy and soy intolerant.
Coconut Snowballs - Gluten & Refined Sugar Free
Thanks so much James, I really appreciate that! And this recipe and all my recipes are soy-free and gluten-free. Most are also dairy-free or can be altered to be dairy-free. Enjoy this chocolate cake! I became gluten and dairy free a few months ago due to health reasons, and I was super devistated to find out since my birthday was coming up and cake is by far my favorite food group! When I stumbled upon this recipe and read all of the amazing reviews and details as to why certain ingredients were used, I knew I had to try it! I found myself days later, after it got devoured, thinking about how I needed another slice.
And thanks for sharing the recipe with your friends. I hope you enjoy it again and again! Yes, I used canned as well.
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Hi, can I substitute the almond flour for something nut-free? I am now wanting to make it for everyone at the party! I am a blogger over at Our Idaho Roots. I am planning on sharing my cake smash photoshoot on my blog. It took the better part of a year to cleanse my body with continual boosting of my immune system, which is critical to be able to fight off the effects of the environment. In November of I started to have more reactions and after consulting my Naturopathic doctor it seemed as though my sensitivities had expanded into foods.
I was often getting flushed, continuous sweating and headaches. I needed to start avoiding preservatives and chemicals in all foods and beverages and so I started buying and eating as much organic food as I could. I was pleased to discover a great selection of fresh and frozen items available through various sources.
I now shop regularly at the local farmers market, some health food stores and specialty stores as well as the large supermarket. The results of my FST were shocking to me because some of the foods that I thought I loved because I craved them and ate them so often were really bad for me! After eliminating all of the items on the list and replacing them with healthier alternatives, it was quite amazing how much better I started to feel.
My skin, hair, and nails improved. My sleep improved a great deal, and most importantly my digestion, sinuses and mental alertness were dramatically better. This has been the driving force behind my creating this first cookbook of recipes and suggestions for improved health and wellness. All of the recipes and suggestions are based on my experiences alone and not intended in any way to be taken as medical advice.