Super-moist Grain-free Chocolate Cake

One of the hardest parts about being on GAPS, especially with kids, is trying to find good recipes that are equal to their unhealthier counterparts in terms of flavour and texture, and don’t leave you feeling deprived and disappointed.  This recipe was a very pleasant discovery just prior to my 40th last year.  I wanted a low-key celebration with just my family – lunch at a local winery, followed by cake and coffee back at home.  Good ol’ google came to the rescue once again – I found this recipe originally on Honest Body and tweaked it slightly plus adapted it to Thermomix.  It uses A LOT of honey (which provides both sweetness and moisture), but is very rich so you only *need* a small piece.  In the pic below, I doubled the recipe and it easily served more than 16 people (yes, I have a large family!)  The buttercream icing recipe is also from Honest Body and my adapted Thermomix version (plus peppermint, jaffa and peanut butter variations) can be found on this blog.  Decoration was kept simple (like me!) – native flowers from my garden (just make sure if using flowers they are not poisonous!)  The cake was a huge success, enjoyed by one and all!  Victory!  It is always exciting when a recipe is a success, especially when also eaten (and critiqued) by those who just eat “regular food”.  😉



120g butter, cubed, or coconut oil
280g honey
1 tsp vanilla bean paste or vanilla extract
6 eggs
40g unsweetened cocoa or cacao
60g coconut flour
1/2 tsp baking soda
1/2 tsp sea salt


  1. Preheat oven to 170ºC.  Grease and line a 22cm springform cake tin.
  2. Place butter into TM bowl and melt 2-3 min/50ºC/speed 1-2.
  3. Add honey, vanilla and eggs and mix 5 sec/speed 5.
  4. Add cocoa, coconut flour, baking soda and salt and mix 5 sec/speed 4.  Scrape sides of TM bowl and mix 5 sec/speed 4.
  5. Pour cake mix into cake tin and bake 40-50 mins until a skewer inserted comes out clean.

This recipe also works very well as cupcakes- bake 20-25 mins instead.

Once cooled, ice cake or cupcakes with Chocolate Buttercream Icing of choice.

Recently, my eldest son wanted a peanut butter dessert for his 14th birthday.  Once again, this recipe came to the rescue!  To make Chocolate Peanut Butter Cupcakes, fill the cupcake liners 2/3 full with cake mix, dollop a generous teaspoon of natural/homemade peanut butter into the centre of each cake, then top with a little more cake mix.  Once cooled, ice with Peanut Butter Buttercream Icing.


Cupcakes from my daughter’s 10th birthday party.  We used a few drops of dōTERRA peppermint oil in the icing and topped them with Hoppers sprinkles…they were demolished by the kids and parents!

4 thoughts on “Super-moist Grain-free Chocolate Cake

  1. Pingback: Chocolate Buttercream Icing | PURSUE WHAT IS LOVELY

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