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Gluten-Free Chocolate Almond Cake

This weekend was a lot of fun. It was my husband’s birthday on Sunday, so we did some celebrating – and boy did we have a blast. We had a wonderful late lunch, full of all of Mr. Smith’s favourite foods and a delicious Chocolate Almond Cake. I was nervous about the outcome of this cake, as I was attempting an inspired version of La Tartine Gourmande’s Chocolate Cake – but it turned out wonderfully and was enjoyed happily by all.

On his special day, there was play time at the park, the opening of gifts, sharing of red wine from France (thank you Nana!), a date at the Marina, and plenty of laughter and good times.
Is it my birthday?


Little A. had energy and cheekiness to spare – knowing that it was a special day and all. He helped his daddy tackle presents and devoured his piece of cake hoping for seconds 😉

We had some hot days over the weekend, so I was doing double duty with the making of smoothies
and popsicles, some of us simply couldn’t get enough….

And what about the cake…well, let’s just say it didn’t last long!


❧❧❧


Gluten-Free Chocolate Almond Cake
Makes one 9 inch cake

1/3 cup of coconut oil
4.5 ounces of dark chocolate  ( 70%)
4 large eggs
1/3 cup of coconut sugar
1/4 cup buckwheat flour
1/2 cup of almond meal
1/3 cup unsweetened applesauce
1 tsp of pure vanilla

  1. Preheat oven to 350F. Grease a 9 inch cake pan using coconut oil.
  2. In a large bowl beat eggs and coconut sugar for 8 minutes, until nice and fluffy.
  3. Add in the applesauce.
  4. In a sauce pan, on medium heat, melt the coconut oil with vanilla and the dark chocolate. Stir until smooth, then turn off the heat. 
  5. Fold the chocolate mixture into the eggs. Mix gently.
  6. Add in the almond meal and buckwheat flour. Stir until smooth.
  7. Pour cake batter into the cake pan and bake for 22-25 minutes or until a knife comes out clean when testing the center.
  8. Let the cake cool before removing it from the pan. 
Decorate cake with fresh berries, a dusting of confectioner’s sugar, or a drizzle of maple syrup. Enjoy!
To decorate my cake, I used Coconut Frosting and chocolate dipped strawberries:
Coconut Frosting
1 cup of refrigerated coconut milk, full fat (remove any excess water from can)
2 cups confectioner’s sugar
1 tsp pure vanilla extract
  1. Whip coconut milk, add in sugar slowly and then vanilla extract.  
  2. Frost cake when it’s cool and store in refrigerator until serving time.

Chocolate Dipped Strawberries
1/4 cup coconut oil
4 large squares of dark chocolate

  1. Melt in saucepan over medium heat, blend until smooth.
  2. Remove from heat. Allow to thicken and cool.
  3. Dip strawberries in the sauce and place on wax paper lined plate.
  4. Place in the refrigerator to solidify before placing on top of cake.
Emily Smith
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