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Peruvian cuisine

Healthy Gluten-Free Chocolate Cake with Chocolate Frosting

  • Servings16
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By Grace Saira · Updated on (published on ) · Leer esta página en español

Healthy chocolate cake with chocolate frosting, coconut sugar and coconut oil

Healthy Gluten-Free Chocolate Cake with Chocolate Frosting

Servings
16

Ingredients for the healthy chocolate cake

How to make the healthy chocolate cake, step by step

Prepare the ingredients

  1. Take the eggs and milk out of the refrigerator about 20 to 30 minutes before you start. It is important that they are at room temperature so the coconut oil doesn't solidify again when you mix them.

  2. Preheat the oven to 175 °C, with top and bottom heat and no fan. Line a 23 × 23 cm square pan with parchment paper.

Melt the coconut oil

  1. Put the solid coconut oil in a microwave-safe container. Heat it in 10-second intervals, stirring each time, until it is completely liquid. You can also melt it in a double boiler.

  2. Once melted, measure 125 ml and let it cool slightly. It should stay liquid, but not be hot when you add it to the batter.

Make the lemon milk

  1. Mix 125 ml of whole milk with ½ tablespoon of lemon juice. Stir lightly and let it rest for 10 minutes.

  2. The milk may look slightly curdled or form small lumps. That is completely normal.

Mix the dry ingredients

  1. In a bowl, put 170 g of Bob's Red Mill Gluten Free 1-to-1 flour, 40 g of Ecoandino cocoa powder, ¾ teaspoon of Bob's Red Mill baking soda and ¼ teaspoon of salt.

  2. Mix well with a hand whisk until the cocoa and baking soda are evenly distributed. Set aside.

Prepare the eggs

  1. Put 2 whole eggs in a large bowl. Separate a third egg and add only the yolk. Keep the white for another recipe.

Mix the wet ingredients

  1. Add the lemon milk you left to rest to the eggs. Add 105 g of coconut sugar and 1 teaspoon of vanilla extract.

  2. Gradually add the 125 ml of melted, slightly cooled coconut oil while mixing with a hand whisk. Keep mixing until all the ingredients are combined.

Add the dry ingredients

  1. Add the dry ingredients to the bowl of wet ingredients.

  2. Mix gently with a whisk or spatula just until no visible flour remains. Avoid overmixing the batter.

Pour the batter into the pan

  1. Immediately pour the batter into the prepared pan and spread it evenly with a spatula.

  2. Tap the pan gently on the work surface once or twice to remove the largest air bubbles.

Bake the chocolate cake

  1. Put the pan in the oven preheated to 175 °C and bake for about 15 to 18 minutes.

  2. From 15 minutes on, insert a toothpick in the center. If it comes out with liquid batter, bake for 2 more minutes and check again. If it comes out without raw batter, take the cake out of the oven.

  3. Avoid overbaking it so it keeps a soft, moist texture.

Let the cake cool

  1. Take the cake out of the oven and let it cool completely before adding the frosting.

  2. Don't add the frosting while the cake is hot or warm, as the chocolate will melt.

Prepare the coconut milk

  1. Shake the can of Chaokoh coconut milk very well before opening it. If, when you open it, the fat and liquid have separated, mix well until smooth.

  2. Measure 125 ml of coconut milk. Keep a little more in case you need to adjust the consistency of the frosting later.

Melt the chocolate

  1. Put 225 g of Calypso 70% cocoa chocolate chips and 125 ml of coconut milk in a microwave-safe container.

  2. Heat for 20 seconds, remove and stir. Keep heating in 15 to 20-second intervals, stirring each time, until the chocolate is almost melted.

  3. When only a few small pieces remain, stop heating and keep stirring until they melt with the residual heat. You should get a smooth, glossy, even mixture.

Chill the chocolate mixture

  1. Put the chocolate and coconut milk mixture in the refrigerator for about 1 hour.

  2. During this time the mixture will cool and thicken, which will give you a creamier, fluffier frosting later.

Whip the chocolate frosting

  1. Take the chocolate mixture out of the refrigerator and beat it with an electric hand mixer for about 3 to 5 minutes.

  2. The mixture will gradually become lighter, creamier and fluffier.

  3. If the frosting is too firm, add 1 tablespoon of coconut milk and beat again. If it is still very thick, add another tablespoon. Always add the coconut milk little by little until you get a creamy, easy-to-spread consistency.

Decorate the cake

  1. Make sure the cake is completely cool before decorating it.

  2. Spread the chocolate frosting over the whole surface with a spatula or the back of a spoon. You can smooth it or make small swirls for a more homemade finish.

  3. Cut the cake into portions and serve.

Cuisine
Peruvian

Note

Coconut oil: It is normal for it to be solid at room temperature. Melt it gently before measuring and let it cool slightly before adding it to the eggs. It should be liquid, but not hot.

Room-temperature ingredients: Make sure the eggs and milk aren't cold. This helps keep the coconut oil from solidifying when it comes into contact with them.

Flour: For this recipe we use Bob's Red Mill Gluten Free 1-to-1 Baking Flour. If you use another flour, the texture and the amount of liquid needed may vary.

Baking soda: We use baking soda, not baking powder. Stick to the amount given for a good result.

Cocoa: Use pure, unsweetened cocoa powder, not drinking chocolate powder.

Baking: Avoid overbaking the cake. Start checking it from 15 minutes. The center should be cooked, but we want to keep a moist, soft crumb.

Frosting: Use full-fat coconut milk, not light. If the fat and liquid have separated when you open the can, mix them before measuring.

Chocolate: We use unsweetened 70% cocoa chocolate. You can use another cocoa percentage, keeping in mind that a higher percentage will give a more intense, less sweet flavor.

Frosting too thick: After whipping it, you can add coconut milk one tablespoon at a time until you get a creamy, easy-to-spread texture.

Before decorating: The cake must be completely cool. If you put the frosting on a hot or warm cake, it will start to melt.

FAQs

Can I use baking powder instead of baking soda?

We don't recommend replacing the baking soda directly with baking powder. In this recipe the baking soda works together with the acidity of the milk and lemon. For the expected result, use ¾ teaspoon of baking soda.

Why is the coconut oil solid?

That is completely normal. Coconut oil can solidify depending on the room temperature. You just need to warm it gently until liquid and let it cool slightly before adding it to the batter.

Can I use another flour?

This version is made with Bob's Red Mill Gluten Free 1-to-1 Baking Flour. You can experiment with other flours, but we don't recommend replacing it directly without making adjustments, since each type of flour absorbs liquids differently and can change the texture of the cake.

Can I use oat flour?

Yes, you can make a version with oat flour. However, the texture will be different from the one you get with the 1-to-1 gluten-free flour blend used in this recipe.

Can I use regular cocoa powder?

Use pure, unsweetened cocoa powder. Avoid drinking chocolate mixes, since they usually contain sugar and other ingredients that would change the proportions of the recipe.

Can I replace the coconut sugar?

Yes, although changing the sweetener may slightly change the flavor, color and texture of the cake. Coconut sugar gives a slightly caramel-like flavor and a darker color.

How do I know when the chocolate cake is done?

From 15 minutes on, insert a toothpick in the center. If it comes out with liquid batter, it needs a few more minutes. If no raw batter sticks to it, you can take it out of the oven. Avoid overbaking to keep it moist.

Why is the milk mixed with lemon?

Combining milk and lemon creates an acidic mixture that, besides adding moisture, helps the baking soda work during baking.

Can I use a different chocolate for the frosting?

Yes. You can use whichever chocolate you prefer. Keep in mind that the higher the cocoa percentage, the more intense and less sweet the frosting will be.

Why do I need full-fat coconut milk for the frosting?

Full-fat coconut milk contains more fat, which helps make a creamier, more stable chocolate frosting. Light versions contain more water and can produce a frosting that is too runny.

What do I do if the frosting is too hard?

After whipping it, add a tablespoon of coconut milk and whip again. Repeat only if needed until you get a creamy, easy-to-spread texture.

Can I make the cake ahead of time?

Yes. You can make the sponge ahead, let it cool completely and keep it well covered. You can also make the frosting beforehand and keep it refrigerated. Before decorating, check its consistency and whip it again briefly if needed.

How should I store the chocolate cake?

Once frosted, keep the cake well covered in the refrigerator. Before serving, you can leave it at room temperature for a few minutes so both the sponge and the frosting get a softer texture again.

This recipe came to Perú Comidas for a very special reason: my little daughter's birthday. This year I wanted to make something delicious to share, but I also had to keep in mind that at her school there are several children and families who follow a more mindful diet and pay close attention to the ingredients they eat.

So I set myself a small challenge: to make a chocolate cake different from the one I usually make, using ingredients that were new to me too. I wanted it to still feel like a real birthday cake (chocolatey, moist and generously frosted) and not like one of those desserts you taste and immediately think: "yes, you can tell it's the healthy version".

And I have to say the result really surprised me.

My first experience with coconut sugar

One of the ingredients I was most curious about was coconut sugar. I had never used it in my recipes and didn't know exactly what to expect.

Unlike the white sugar I usually use for baking, coconut sugar is brown and has a particular, slightly caramel-like flavor. In a chocolate cake it works especially well because that flavor blends with the cocoa and adds depth without taking the spotlight away from the chocolate.

For this recipe I used 105 g of Peruvian Health coconut sugar, and honestly it was one of the discoveries of this recipe.

The most important part came afterwards: my daughter's taste test. She loved the cake. And considering that this recipe was born for her birthday, I think that was the approval that mattered most to me.

Cocoa and chocolate: the stars

For the batter I used Ecoandino organic criollo cocoa. It is important to tell pure cocoa apart from the usual drinking chocolate powder, because the latter usually contains sugar and other ingredients.

Cocoa gives that intense, deep flavor we look for in a good chocolate cake.

If you want to learn more about Peru's native cocoas, read our guide to chuncho cacao from Cusco, one of the most aromatic cocoas in the country, with its origin, its flavor and how to use it in the kitchen.

But the part that really transforms this recipe is the frosting.

To make it I used Calypso chocolate chips with 70% cocoa and no sugar, combined with full-fat coconut milk. At first it looks like simply melted chocolate, but after chilling and whipping it, its texture changes completely into a creamy, fluffy frosting.

The combination of the cocoa sponge, the coconut sugar and this chocolate frosting turned out really well balanced.

Coconut oil instead of the usual fat

Another ingredient that may seem strange if you have never cooked with it is virgin coconut oil.

When I opened the jar, the oil was completely solid. If the same happens to you, it doesn't mean it has gone bad: coconut oil changes consistency depending on the temperature.

To use it in this recipe, simply melt it gently until liquid, measure the amount needed and let it cool slightly before adding it to the eggs and the other wet ingredients.

An important detail is not to mix hot coconut oil with the eggs. It also isn't a good idea for the eggs and milk to come straight out of the refrigerator, because contact with very cold ingredients can make the oil solidify again.

These are small details that I explain more precisely in the step-by-step, and they make the recipe much easier even if, like me, you are using some of these products for the first time.

A cake made with gluten-free flour

In this version I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour. This flour is a ready-made blend for gluten-free baking and it was the one I had on hand for my test.

I combined it with pure cocoa, baking soda and salt for the dry ingredients.

We also use baking soda, not baking powder. It is an important distinction because we often think they are interchangeable, and they aren't necessarily. In this recipe the baking soda combines with the acidity we add by mixing the milk with lemon juice.

If you use a different flour from the one listed in the ingredients, keep in mind that the liquid absorption and the final texture may change.

Where did I find these ingredients in the Sacred Valley?

One of the questions that will probably come up when you see the list of ingredients is: where can I get all this?

I found these products at ECO NATURA MARKET, a natural products store located at Jirón Grau 706, Urubamba, in the heart of the Sacred Valley.

The store is run by Clarissa and my experience has been very good. It has a selection of products that I find to be of very good quality and, honestly, after making this recipe I still have several left to discover and try.

If you live in the Sacred Valley, it is an especially practical option for finding ingredients that don't always turn up easily in a regular supermarket. You can contact Econatura Market on Instagram directly to ask about available products and delivery.

Is this cake really worth making?

After tasting it, for me the answer is yes.

My main fear was ending up with a cake that met what I was looking for in terms of ingredients but sacrificed too much flavor. In the end the opposite happened.

The cake turned out moist, chocolatey and with a delicious combination of cocoa, the slightly caramel flavor of coconut sugar and the chocolate and coconut milk frosting.

This recipe also let me get to know ingredients that I had barely used in my kitchen until now. Coconut sugar was probably the biggest surprise, but I also learned to work properly with coconut oil, a different flour and a frosting made with coconut milk.

And that is exactly something I love about cooking: even after making so many recipes, there is always a new ingredient, technique or combination that makes you step a little outside what you know.

This time the reason was even more special, because it all started with looking for a special cake to share for my daughter's birthday.

And if she also tasted it, loved it and asked for more, I think we can say that this recipe has officially passed the test.