The BEST Gluten-Free & Low Sugar Chocolate Cake!

This dark chocolate cake is shockingly foolproof and super tasty! The recipe is made with coconut sugar, a low glycemic alternative to white sugar, which prevents a spike in blood sugar levels and in turn a crash in energy.  That means it is great for diabetics and those wanting to reduce sugar in their diet. We've also used a wheat-free & gluten-free flour blend for those suffering with Celiac's disease or gluten intolerances.
FYI, "That cake was SO good."

1 tablespoon coconut oil, melted, for pan
¾ cup organic unsweetened cocoa powder
1½ cups gluten-free flour (we used our favourite Bulk Barn’s 1:1 Baking Flour, check it out here)
1½ cups coconut sugar (if you prefer a sweeter cake, you can: add ½ cup more of coconut sugar, or substitute with 1 ½ cups of white sugar)
1½ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon Himalayan or sea salt (if you don’t have either of the above, table salt will do)
2 eggs (for a vegan recipe, substitute with a flax egg recipe, like this one here)
¾ cup coconut milk
¾ cup warm strong coffee, brewed
3 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract

1 cup of whipping cream
3 tablespoons coconut milk powder (we prefer Wilderness Family Naturals brand that can be purchased at health food stores, or online here)
2 tablespoons of icing sugar (for a sweeter icing, add more to your taste)
1 teaspoon pure vanilla extract

½ cup unsweetened coconut flakes, toasted



  1. Preheat oven to 350 degrees. Grease a 9-inch cake pan (I used a spring form pan) with melted coconut oil; line bottom and side with parchment. Grease parchment with melted coconut oil and dust with cocoa powder.
  2. Brew a cup of coffee (enough for one cup).
  3. In a large bowl, whisk together cocoa powder, gluten-free flour, coconut sugar, baking soda, baking powder, and Himalayan/sea salt.
  4. In an electric mixer, pour eggs (or flax eggs for a vegan option), coconut milk, coffee, melted coconut oil, and vanilla and mix on medium speed until combined.
  5. Slowly add the dry ingredients until combined and smooth. Do not over mix, or you will end up with a tough cake.
  6. Pour batter into the cake pan and spread evenly with a spatula. Bake until set and a toothpick inserted into center comes out clean, about 35-37 minutes.


  1. In an electric mixer, a bowl with a hand mixer, or using a whisk, whip the whipping cream, coconut milk powder, icing sugar, and vanilla. Beat until a thick frosting has formed.
  2. Spread icing on the top of cooled cake and refrigerate for until ready to serve.
  3. To serve, garnish with toasted coconut flakes (heat flakes on medium in a dry frying pan until aromatic and golden brown).

Serve to those who have a gluten intolerance/allergy or surprise unknowing guests into eating a healthy desert!

This cake can be refrigerated in a dish or wrapped in plastic wrap for up to 3 days. 

We adapted this recipe from Martha Stewart’s Chocolate Coconut Sheet Cake recipe you can find here.

Lips & Love,

The Boosh Girls

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