Double Chocolate Cake


Chocolate Cake for Jane Ruby ♥️ I made this cake for a very special little girl. I love this cake. I have made it for a lot of kids now, they love it to– with berries or peanut butter, it’s always a hit. I made Jane’s 1st birthday cake too. It was the beginning of my baking journey. Before then I was a “I just cook, I don’t bake”. It took a while to perfect some recipes, to produce healthy, decadent desserts- to work around food restrictions without restricting flavor or texture. This cake is a perfect example of that, it really has is all… except wheat flour & refined sugar!


Serves Serves 12-15

Double Chocolate Cake

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


    Chocolate Cake (2 layers)
  • ¾ cup sorghum flour
  • ¾ cup tapioca flour
  • ½ cup coconut flour
  • 1 tsp xanthan gum
  • (that is my go to gluten free flour blend)
  • ½ cup raw honey or brown sugar
  • 1 1/2 cup coconut palm sugar or you can use fruit sucrose or maple sugar
  • ¾ cup unsweetened cocoa powder, I use Nativas raw cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso finely ground OR 1 teaspoon cinnamon
  • 1 cup milk (cow milk or almond) at room temp
  • ½ cup vegetable oil- or melted coconut oil- room temp
  • 2 eggs- room temp
  • 2 teaspoons bourbon vanilla extract
  • 1 cup boiling water
  • Chocolate buttercream:
  • 3 sticks grass fed butter- softened to room temperature, salted
  • 1 cup cocoa powder
  • 2 cups raw honey
  • 2 tsp vanilla extract
  • 1 tsp cinnamon


  • Preheat oven to 350º F.
  • Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring
  • Add flours, xanthan gum, sugar (if using honey don't add until wet ingredients are added), cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
  • Whisk to combine or, using your paddle attachment, stir flour mixture until combined.
  • Add milk, vegetable oil, eggs, (and honey) and vanilla to flour mixture and mix together on medium speed until well combined, 2 minutes.
  • Reduce speed and carefully add boiling water to the cake batter.
  • Beat on high speed for about 1 minute.
  • Distribute evenly between cake pans.
  • Bake at 350F for 30 minutes or until toothpick comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  • Buttercream:
  • Sift cocoa powder to remove lumps set aside.
  • Cream butter until smooth, add honey, vanilla and cinnamon & cocoa mix until just combined & smooth.
  • If you like it sweeter add more honey.
  • If you like chocolate-peanut butter, you can add a tablespoon or two to this frosting and it's amazing.
  • Should be smooth and soft enough to beat but still form peaks to you can decorate.


This recipe makes 2 9' rounds. I don't like to double recipes, I just make two batches.

Prep time for 2 layers 20min Cook time for 2 layers 30-35min

Gluten free & refined sugar free. Moist, super chocolatey & made with lots of love!

Don't keep it in the fridge, fridges kill cakes. Keep in a cool dry place, if you have a cake keeper, even better



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