This cake was SO enjoyable!  Soft and fluffy…one of the best gluten free cakes I’ve prepared in a while!  (Have I mentioned I’m not the best at baking?  Cooking I love, but you gotta keep an eye on me if something needs to be sifted, rise, or bake for an exact amount of time..)  I get some pretty great ideas for cakes, pies and such, but most of the time there are burnt edges, sunken can imagine, much like Rachel Ray.  Somehow this recipe just came out perfectly!

Gluten Free Chocolate Chocolate Chip Cake

1 1/2 cup rice flour, sifted
5 Tbsp of sifted organic cocoa powder
1 tsp baking soda
1 tsp stevia powder
1/2 tsp sea salt
1 Tbsp Bragg’s apple cider vinegar
1 tsp vanilla extract
1 cup full-fat coconut milk
1/4 cup raw honey
about a handful of 73+% dark chocolate chips (more or less if you like)

1.)  Preheat oven to 350 degrees F.  Sift the rice flour into mixing bowl.  Sift in cocoa powder, baking soda, stevia, and sea salt.

2.)  Make two deep holes in the dry mix.  Into one, pour the vinegar into the next, pour the vanilla.  Then, add the coconut milk and honey and mix until there aren’t any lumps.  Fold in the dark chocolate chips.

3.)  Use coconut oil to grease your cake pans (or use unbleached cupcake liners).  Makes one 9×9 cake or fills about 1 1/2 mini cupcake pans.  Bake at 350 degrees for 15-20 minutes.  Double the recipe for two 9″ rounds or a 9×13″ rectangle.

This cake is great on it’s own, almost like a moist muffin.  But we topped it off with a light orange glaze.  Did you know they make raw confectioner’s sugar?  It’s basically just raw sugar ground up into a fine powder.  It’s better than processed sugar, but it still is SUGAR so just a little bit for you while following your Maximized Living CORE Nutrition Plan (none if you are advanced!).  I’d avoid it if you are trying to lose weight or combat a serious disease.  (You can make this an Advanced Plan glaze by making “powdered xylitol” — full recipe is in my Season’s Eatings holiday e-book under the Frostings chapter.)

Orange Glaze:

Juice of 1 orange
Zest of 1 orange
1 cup raw confectioner’s sugar (or powdered xylitol equivalent)

Whisk together until combined.  Glaze should be fairly thin but not too runny, just the right consistency to drizzle over the cake.  Can also be done with lemon for a chocolate-lemon combination!

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. Maybe I’m missing it in the recipe instructions, but when do you add the 1/4 c raw honey? Thanks!

  2. Good catch! Thank you! The honey should be added with the coconut milk. I’ll fix my write up! Appreciate the catch!

  3. Thank you! Can’t wait to make this for my son’s birthday party!

  4. Quick, my daughter is going to a bday this afternoon, getting to make her a healthy cupcake to take. I have garbanzo bean flour, coconut flour and almond flour. Would these sub in for this recipe? Or do you have another recipe that would work better? Thanks!

  5. This recipe is only good with rice flour. Do you have the birthday party e-cookbook Andrea? There’s an almond flour vanilla cupcake recipe in there. Also check out the strawberries and cream cake and turn that one into cupcakes (you can probably omit the strawberries without fail).

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