Healthy chocolate cake

This is a healthy lower carbohydrate cake and gluten free! It will not rise like a normal cake and is lower in height than your average cake but still yummy for a healthier version.

Prep: 20 mins | Cook time: 35 mins | Icing: 10 mins
TOTAL TIME: 1 hr 5 mins

Serves: 8
Ingredients: 10
Serving size: 100 g
Total calories: 277
Protein: 3.1 g
Fat: 21.9 g
Carbohydrates: 20.7 g
Fibre: 2.6 g


Cake Ingredients

  • ¼ cup + 2 tbsp of coconut flour, sifted
  • ¼ cup arrowroot flour
  • ¼ cup cacao powder
  • Pinch of sea salt
  • 2 tsp gluten free baking powder
  • 5 eggs
  • 1 tsp vanilla extract or paste
  • 2 tbsp of almond or coconut milk
  • ¼ cup coconut oil
  • ¼ cup maple syrup

Cake Frosting

  • ½ cup coconut oil
  • 2 tbsp of cocoa powder
  • 2-3 tbsp of maple syrup
  • ½ tsp vanilla extract
  • Pinch of sea salt


  1. Pre-heat oven to 160ºC (150ºC for a fan-forced oven).
  2. Line a cake tin with coconut oil and baking paper.
  3. Combine all dry ingredients then add in remaining cake ingredients and beat with a hand beater until smooth and mixed well. Pour into prepared tin. Cook for 35 mins or until cooked through.

Prepare Frosting

  1. Soften coconut oil and mix in cocoa powder, maple syrup, vanilla essence and sea salt. Leave to cool on cake rack and then frost the cake.

Note: Coconut flour is very high in fibre and if the batter looks a little dry you can add a little extra water. If the frosting is too runny you can cool it in the fridge so it is spreadable and thicker.

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