Today’s post and this grain-free Polka Dot Chocolate Cake with Chocolate Almond Butter Frosting recipe comes from Starlene over at GAPS: A Food Experiment. Starlene writes about her journey on the GAPS diet at her blog, but on occasion comes up with a recipe that isn’t fully “GAPS legal,” so she asked me if I would host this gluten-free, grain-free, refined sugar-free recipe here at gfe. I’m so happy to oblige, especially when the recipe featured is as gorgeous and mouth watering as this one! Note that this cake might also be considered paleo and/or primal by those who include butter in those diets.
My husband loves chocolate and I wanted to make him a special treat for Father’s Day. I could cheat a little and enjoy it as well. (Baking soda and cocoa powder are not allowed on GAPS.)
Paleo Polka-Dot Chocolate Cake with Chocolate Almond Butter Frosting
Who doesn't love polka dots? This delicious paleo chocolate cake recipe uses a super easy and natural way to add polka dots to this treat. Such fun for a special occasion!
Chocolate Cake Ingredients:
- 2 cups and 1 Tablespoon blanched almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup honey
- 2 whole eggs
- 1 Tablespoon vanilla extract
- 1/2 cup raw almond butter, at room temperature
- 2 Tablespoons softened butter
- 2 Tablespoons and 1 teaspoon honey
- 1/4 cup cocoa powder
- pinch salt
- sliced almonds as garnish, optional
- Preheat oven to 350°F. Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract. Pour the wet into the dry and stir just until fully mixed. Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour. Don't forget to flour with almond flour as this cake will stick. Bake for 20-25 minutes. The texture of the cake will be brownie-like.
- Mix the frosting ingredients together. Frost the cake when it has cooled for about fifteen minutes. Frosting it while warm helps the frosting spread easily. The frosting is just enough for a one-layer cake.
Serves eight. This cake is very rich and decadent. Also tastes great frozen for twelve hours.Cake portion of this recipe is adapted from Elana Amsterdam's The Gluten-Free Almond Flour Cookbook. Frosting recipe is an original recipe from Starlene. The ice cream shown in the photo is Elana's Vegan Vanilla Ice Cream.
Shirley here: Many thanks to Starlene for sharing her beautiful grain-free Polka Dot Chocolate Cake. I, for one, can’t wait to try this recipe! I’ll substitute coconut oil or another dairy-free equivalent (like(Earth Balance) for the butter in the Chocolate Almond Butter frosting to make a gluten-free, dairy-free version of this cake.
More Gluten-Free Chocolate Cake Recipes
Flourless Chocolate Quinoa Cake
Double Chocolate Clementine Cake
No-Joke Paleo Dark Chocolate Layer Cake
Simple and Good Chocolate Cake
This recipe is linked to Hearth and Soul Blog Party.
Shirley, thank you for hosting my “illegal” recipe. 🙂 It was delicious and my husband raved about it. And he’s not one to rave! His favorite saying is “Food’s food, just eat it!” 🙂
Starlene–It was my pleasure! It’s such an amazing recipe … I, like others, LOVE it. Yep, I understand … when a non-raving husband raves, that’s phenomenal!
Thanks so much for sharing your recipe with me and the gfe readers. 🙂
*drool* this looks fabulous! I can’t wait to make it.
Hey Jayme–I know I’ve visited your blog before, but it looks like you are new to commenting here–welcome! 🙂 I couldn’t agree more … *drool* indeed, or maybe *DROOL*. LOL Can’t wait to hear your report!
Thanks so much for taking the time to comment!
waw,..I am truly gobsmacked here!! what a stunning cake & just look at those georgous polka dots!!
MMMMMMMMMMMM,…and gluten free & easy to make too!
Sophie–I know exactly what you mean. Starlene has stunned us all with this beauty. And, who can resist polka dots? And, healthy ones at that! 🙂
Aubree Cherie says
Ooooooh my, does this look good! I’m also pretty ecstatic that there isn’t any refined sugar! I could make this almost as is (easily to sub out the dairy.) Can’t wait to try this 😀
Hi Aubree–Yes, I love the recipes without refined sugar, too. And, I agree on subbing for the dairy. Beam me a piece when you make this one, okay? I’m scared to make it and be home alone with it! Not kidding … As others have said, keeping it in the freezer would certainly not be safe … 😉
Yum! That does look rich and decadent! It’s more “torte-like” than cake-ish. GFE for sure! Simple ingredients, simple instructions. I love it.
Oh, and Shirley, I laughed out loud at your “also tastes great frozen” comment. I try to “save” myself from temptation by freezing goodies like this — only to find they taste better frozen. Darn! =)
Hey Melissa–Those were Starlene’s words, but they could have easily been mine. I raided the freezer a couple of weeks ago and hit up a failed PB and chocolate recipe. It certainly didn’t take like a failed recipe as I was eaten those frozen bits! There is no safe haven for these types of treats!
I agree that Starlene did a beautiful and amazing job with this cake! 🙂
Zoe @ Z's Cup of Tea says
Oh my! This looks delicious – I’d make it right now if not for the fact that I have to get more cocoa powder still, plus almond flour. I have it on my “things to make” list. My family would love it! I like the idea of an almond butter frosting, too. Well done!
Hey Zoe–I just discovered that I’m out of cocoa, too. Now that is worth a trip to the grocery store! A girl must have her chocolate treats. Luckily, I still have a good supply of almond flour. Hope you and your family enjoy it when you have all the ingredients and the timing is right. 🙂 Bravo to Starlene, huh?
BTW, I added a reminder to my latest post on the GAHIGF roundup. Hope it helps!
This cake looks wonderful! Almonds and chocolate are one of my favorite combinations. I’m looking forward to trying this recipe.
Hi Alea–I know Starlene will appreciate your compliment. I think many of us are hooked on the chocolate and almonds combo. After all, isn’t that what’s behind the success of the Hershey bar with almond? 😉 But, this cake of Starlene’s … much better for you and far more luscious. 🙂
Erin Elberson says
This looks lovely! Will be putting it on my list of recipes for special treat days. I also have been known to have a frozen treat along with Melissa-the black bean GF brownies are fabulous out of the freezer!
Hey Erin–Yes, special treat day worthy for sure! If we all lived close together, it would be safe to make this and cut it into about 16 smallish slices. But for an every day indulgence with just our home peeps, it’s probably not a wise idea. 😉 I love Starlene for sharing it with us though.
Oh, and we all love our frozen gf treats, don’t we? Black bean brownies rock in any form IMHO!
Thank you everyone for all the lovely compliments! I decided to check today and see if anyone else commented and wow, I am just sitting here grinning. I feel so honored! Thanks again Shirley for hosting my recipe! I have banned myself from making it until another special holiday, it is so delicious!
Hi Starlene–We’ll keep getting the word out about your fabulous cake! 🙂 It was my pleasure to share it with all. And, you can enjoy it vicariously through all the other people who are sure to be making it. 😉 Well, at least until the next special occasion that merits this delicious beauty. 🙂
I don’t remember seeing this one before, Shirley. I love the polka dots, and of course that it’s grain free.
Linda–I’ve found quite a few recipes recently that seemed to go under the radar when they were first published. 😉 I was happy to share this one on Gluten-Free Wednesdays this week to ensure that you and others would see it. Yes, those are my kind of polka dots and I love the grain-free factor in this recipe, too. 🙂 I’d also like to make the frosting and it would be easy to make it dairy free.
vegetarianmamma (Cindy) says
This looks delicious! Thanks for sharing!
Starlene created a great recipe with this cake for sure. 🙂 Thanks for hosting Gluten-Free Fridays, dear!
The Ninja Baker says
Bless you Shirley for sharing Starlene’s recipe <3 My husband is sensitive to grains and does his best to eat paleo. I'm quite certain he'll love this chocolate cake =) P.s. Visiting via April's party. Tweeting and pinning =)
Shirley Braden says
Ninja Baker–Yay!! I’m so happy to give you a recipe that will work for your husband. 🙂 I also really appreciate you sharing this post on Twitter and Pinterest!
Have a good week!
April J Harris says
Shirley, I’m so glad you hosted Starlene’s recipe – what a delicious cake! It looks so moist and tasty and I love the frosting. Sharing! Thank you so much for being a part of Hearth and Soul.
Shirley Braden says
Thanks so much, April! I agree that Starlene’s recipe is fantastic! I’m always happy to participate in Hearth and Soul when I have my act together. 🙂