The Accidental Chocolate Cake (grain-free, dairy-free)
A few weeks ago, the night before Valentine's Day, my daughters asked me to make cupcakes and frosting to give out to their friends at school. I had an idea to make a healthy frosting using almond butter and coconut oil. Thinking that I needed to chill the frosting for a while before spreading it onto the cupcakes, I made it first. A few hours later I took it out of the refrigerator to whip up into what I thought would be this beautiful, light, and fluffy frosting. For a second it did look like that, and then the oil began separating. My girls tried it and said it tasted good, like brownies, and that I should bake it!
I was so busy that night that I didn't have time so I got to it the next morning, on Valentine's Day. I decided to add two eggs and put it in the oven....and voila....a beautiful, moist, tender chocolate cake emerged! I took photos of it that day (what you see here) and planned on testing it one more time before posting it. We then took a trip to visit family for nearly two weeks. I tested it there and everyone loved it. My dad said I should call it "the accidental chocolate cake!"
I've been so busy finishing the new cookbook that I have not had much time to post to my blog. Over the next month I have a few guest posts scheduled. After the book is done, I'll be back. In the meantime, enjoy this yummy cake!
Chocolate Almond Butter Cake
Serve this cake with a dollop of Whipped Coconut Cream and fresh berries if desired. You can also double the recipe and bake it in two 9-inch cake pans for a layered cake.
- Preheat oven to 350 degrees F. Lightly grease an 8x8-inch pan with coconut oil.
- Place all ingredients into a food processor fitted with the "s" blade and process until combined.
- Pour into the pan and spread out evenly. Bake for about 30 minutes.
- Cool, slice, and serve.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Did you end up using eggs in the final version? I noticed you used eggs the first time and I see eggs in the picture, but they aren't listed in the recipe. This looks so good!!
You said something about eggs, but the above recipe doesn't have eggs in it.
Just to check, you said you added eggs, but there are no eggs in the ingredients list.... j
I think you may have forgotten the eggs in the recipe list. Looks great- I can't wait to try it. Thanks!