Thursday, August 19, 2010

Grain Free Cherry Chocolate Cake

This is a decadent dessert, I would like to say I save them for special occasions, and I do. My problem is I can find a special occasion any day of the week :)

Grain Free Cherry Chocolate Cake

1 c. dried cherries, chopped
1/2 c. almond flour
3/4 c. cocoa
1/2 c. coconut flour
2/3 c. honey
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 tsp. salt
2/3 c. olive, grapeseed, or coconut oil
8 eggs
1/2 c. dark chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Line 4- 4 inch round cake pans or 1- 9 inch round cake pan with parchment. Oil both sides of the parchment and sides of pans. I think this would be a great cupcake recipe too, I don't know how many it would make but be sure to oil the inside of the cupcake papers.
3. Combine flours, cocoa, salt, cinnamon and baking soda. Stir with a whisk until there are no lumps. Set aside.
4. In another bowl whisk eggs, add honey and oil and whisk for 1-2 minutes until you have a cohesive mixture.
5. Combine the two mixtures stirring until well mixed, add chopped cherries and chocolate chips. Pour batter into prepared pans.
6. Bake 25-40 minutes depending on size of cakes. The middle should spring back when touched. Cool completely then cut in half.

Cherry Frosting


1 c. dried cherries
1 c. water
2 T. coconut cream
1/2 c. coconut oil
3-4 T. honey
1 tsp. vanilla
pinch of salt
Beet Juice (for color, optional)

1. Soak cherries in water for 1 hour. Bring to a boil and simmer for 8 minutes, remove from heat and cool completely.
2. Process cherry mixture in food processor for 30 seconds, mixture should still have small pieces of cherries in it. Add coconut cream, coconut oil, honey, salt, vanilla, and beet juice. Process 20 seconds and pour into a glass bowl. Place in freezer for 10 minutes.
3. Using a whip, stir, then return to freezer for 2 minutes. Keep stirring every 2 minutes until mixture turns opaque. It is now ready to spread on the cakes, work quickly as it will harden. If it hardens too soon heat up again in microwave and repeat step 3.


  1. Karen, that cake looks divine! Mouth watering good - and great idea to use beet juice for added color! Ina

  2. Oh my, I love chocolate and cherries together! I'm not going to bookmark this, I'm going to print it out. This will be great to take to parties.

  3. This cake was so good. And your chocolate chip recipes is my favorite of all the chocolate chip recipes I have tried.

    I tried to combine coconut and almond flour a couple times on my own and was not successful so I was hesitant but interested in trying yours. Congrats on doing such an excellent job with the mixture.

    More! Thank you so much for sharing. You made us happy here in Bonita Springs, FL.


  4. Philis your comment made my day! I am so glad you enjoyed the cake! THANK YOU for sharing!

  5. Hi Karen, Can you tell me how to determine coconut vs. almond ratios and eggs, liquid ingredients. Is it like a math equation?

    For example the cherry cake had 1/2 c ea of the 2 flours and 8 eggs 2/3 c oil and the orange/lemon had 2 c almond 1/2 of coconut, 4-5 eggs and the coconut milk.

    Very different. Hope you are willing to share some of your insights. Thank you.


  6. Hi Philis,
    My recipe is a result of trying different amounts until I found what worked, no math involved. There are many factors in the equation, I have found that how much honey you add really affects the outcome too. It is something that I just keep adjusting until I get it how I want it. Sometimes I make a recipe 5-6 times before posting it.

    Best wishes,

  7. One more thing Philis, I came up with the cake recipe but the orange/lemon cake was from someone else and I just changed the ingredients so that it worked for my diet. Don't be afraid to experiment, try recipes that look good and if they don't turn out the first time tweek them until they do. Happy Cooking!

  8. OK, Karen. Formulas would have been nice!

    I expect you recipe was even better using all honey. I used erythitol, inulin, stevia and only about a T. between agave + coconut syrup that I just bought. Just adding a little of the real stuff seems to help not taste like the fakey sugars.

    Will keep my eyes on your recipes! Thanks again.

  9. I tried this cake yesterday, and made cupcakes... it made a dozen plus a little side cake as well. Fill the cups 3/4" full... the ones the overflowed were not so pretty. I used a bit less honey and only had a 1/2 cup of cocoa and it was super yummy. I frosted with a low sugar version of the classic cream cheese frosting and put some thawed frozen strawberries in for color and a little zing. YUMMY!!!

  10. What would you recommend for those wanting to incorporate homemade cherry pie filling? Could it substitute for the dried cherries in the batter, or would it be overdoing it to place it between cake layers (in addition to your recipe left as is)? I'm trying to make a birthday cake for my husband. Thanks!

  11. Sorry I am so late in replying to your comment. I hope it is not too late! I think I would use the pie filling in between the layers, that would really be decadent! Happy Birthday to your hubby :)