Can you believe THIS cake is gluten free, grain free and dairy free. Should I go on? Okay, so it’s not nut free but it’s so darn chocolaty and coconuty (is that a word?) and it’s just heaven on a plate. I’ve been drooling over the Easy Black and White Cake on Elana’s Pantry for quite some time and it completely inspired this recipe. I just took the black and white in Elana’s post to a whole new level! No biggie. My other inspiration was this beautiful Valentine Cake from the incredible My Name is Yeh. Molly Yeh’s blog inspires me with every new post and her photography is on another level. Seriously, Molly lives in Grand Forks, North Dakota and I love to read about all of her life experiences on and off the farm. Okay, so maybe I’m a Yeh stalker. Can you tell?!?

Okay, so back to the cake…Sometimes I eat gluten free foods and wonder if someone who doesn’t eat gluten free would like them so I relied on my husband to tell me what he thought about this cake. He was shocked when I told him it was gluten free. That’s a very very good sign. So next time you’re wondering what dessert to make when your baking for someone that eats gluten free, this is the cake you must make! Eat this chocolate cake on it’s own or layer it with fluffy coconut whipped cream and sweet strawberry rhubarb filling. So delicious and so adorably mini!

Gluten Free Chocolate Cake
recipe adapted from Elana’s Pantry 

1 1/2 cups chocolate chips
1/2 cup coconut milk
2 eggs
1 1/4 cup almond flour
1/2 tsp salt
1/2 tsp baking soda

Coconut Whipped Cream

1 cup coconut cream (from 2 cans full-fat coconut milk)
1/2 Tbsp honey
1/2 tsp vanilla extract

Strawberry Rhubarb Filling

1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen rhubarb, chopped
1/4 cup orange juice
2 Tbsp honey

1 Tbsp toasted coconut, optional topping

I placed the can of coconut milk in the fridge for at least 2 hours to thicken the cream. I know many people that actually keep a can of coconut milk in their fridges at all times so they always have coconut cream ready to go. The thick white cream on top of the can is what you will use for the whipped cream. Just scoop it out and either discard the water on the bottom or save it for another recipe.

To whip the cream, I scooped the coconut cream into a stand mixer, added the honey and vanilla extract and whisked the mixture for 2 minutes on medium-high. I placed the coconut whipped cream in the fridge until ready to use. If you refrigerate the whipped cream overnight, you might need to give it a quick whip in the stand mixer before layering the cake to fluff it up.

I preheated the oven to 350 degrees F and greased am 8×8 inch casserole dish with coconut oil . I combined 1 cup of the chocolate chips and coconut milk in a microwave safe bowl and warmed in the microwave for 30 seconds. I stirred the mixture and microwaved it for another 30 seconds. I stirred until the chocolate was completely melted in to the coconut milk. I slowly poured the egg in to the chocolate mixture, whisking constantly. I added the almond flour, salt and baking soda and stirred to combine. I folded in the remaining 1/2 cup of chocolate chips. I poured the batter into the baking dish and baked for 25-30 minutes. I cooled the cake on the counter for an hour then covered it and placed it in the fridge for at least an hour, to firm up the cake. This makes it easier to layer. After chilling the cake, I cut out circles using a cookie cutter. The size of the cookie cutter you choose will dictate the size of your cake. Oh, and those cake scraps? Eat those up!

For the strawberry rhubarb filling, I combined the berries, orange juice and honey in a small saucepan, brought the mixture to a boil and cooked for 30 minutes, stirring occasionally, until thick. I chilled the sauce in the fridge until ready to use. You can make this filling up to 3 days before making the cake. Then it was time to layer!

I placed a piece of parchment paper on a plate then placed the first chocolate circle on top. I dolloped on some whipped cream then scooped a spoonful of the filling in the center of the cream.

I carefully placed a second circle of cake on top of the cream and filling then repeated the process.

I added one more layer of cake then topped the cake with more coconut whipped cream and strawberry rhubarb filling.

Layers and layers of chocolaty goodness!

I topped the cake with a bit of toasted coconut because I think everything tastes better with toasted coconut. You can even put the coconut between each layer if you want some extra crunch.

And then it was time to eat! Since this cake was so cute and mini, I could eat it all by myself! I did share a little bit with my husband but I totally devoured this cake. Did I hide in my closet while eating this cake so my kids wouldn’t bother me? Maybe…

Mini Chocolate Layer Cake with Strawberry Rhubarb Filling
 
Author:

Ingredients
Coconut Whipped Cream
  • 1 cup coconut cream (from 2 cans full-fat coconut milk)
  • ½ Tbsp honey
  • ½ tsp vanilla extract
Strawberry Rhubarb Filling
  • ½ cup fresh or frozen strawberries
  • ½ cup fresh or frozen rhubarb, chopped
  • ¼ cup orange juice
  • 2 Tbsp honey
Gluten Free Chocolate Cake
  • 1½ cups chocolate chips
  • ½ cup coconut milk
  • 2 eggs
  • 1¼ cup almond flour
  • ½ tsp salt
  • ½ tsp baking soda
1 Tbsp toasted coconut, optional topping

Instructions
Coconut Whipped Cream
  1. Place the can of coconut milk in the fridge for at least 2 hours to thicken the cream.
  2. To whip the cream, scoop out the coconut cream from the top of the can (discard the coconut water or save for another recipe) and place in to a stand mixer.
  3. Add the honey and vanilla extract and whisk the mixture for 2 minutes on medium-high.
  4. Place the coconut whipped cream in the fridge until ready to use. If you refrigerate the whipped cream overnight, you might need to give it a quick whip in the stand mixer before layering the cake to fluff it up.
Strawberry Rhubarb Filling
  1. Combined the berries, orange juice and honey in a small saucepan, bring the mixture to a boil and cook for 30 minutes, stirring occasionally, until thick.
  2. Chill the sauce in the fridge until ready to use. You can make this filling up to 3 days before making the cake.
Gluten Free Chocolate Cake
  1. Preheat the oven to 350 degrees F and grease an 8×8 inch casserole dish with coconut oil .
  2. Combine 1 cup of the chocolate chips and coconut milk in a microwave safe bowl and warm in the microwave for 30 seconds. Stir the mixture and microwave it for another 30 seconds. Stir until the chocolate is completely melted in to the coconut milk.
  3. Slowly pour the egg into the chocolate mixture, whisking constantly.
  4. Add the almond flour, salt and baking soda and stir to combine.
  5. Fold in the remaining ½ cup of chocolate chips.
  6. Pour the batter into the baking dish and bake for 25-30 minutes.
  7. Cool the cake on the counter for an hour then cover it and place it in the fridge for at least an hour, to firm up the cake.
  8. After chilling the cake, cut out circles using a cookie cutter. The size of the cookie cutter you choose will dictate the size of your cake.
  9. Place a piece of parchment paper on a plate then place the first chocolate circle on top.
  10. Dollop on some whipped cream then scoop a spoonful of the filling in the center of the cream.
  11. Carefully place a second circle of cake on top of the cream and filling then repeat the process.
  12. Add one more layer of cake then top the cake with more coconut whipped cream and strawberry rhubarb filling.
  13. Top the cake with a bit of toasted coconut and eat it up!