Moist and Delicious Gluten Free Chocolate Cake


1 (4-ounce) bar dark chocolate with cacao, broken into pieces
8 tablespoons (1 stick) unsalted butter
1/2 cup pure cane sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup honey
1/4 cup unsweetened cacao powder, sifted, plus more to serve


  1. Preheat the oven to 375°F. Lightly oil a 9-1/2-inch round cake pan.
  2. On the stove, boil water in a pot. As soon as water boils, turn down to medium-high heat and place a stainless steel bowl on top of the water. Melt chocolate and butter together in the bowl. Do not let the bottom of the bowl touch the water. This process will take about 5-7 minutes. Stir frequently, so the chocolate does not burn.
  3. In a separate large mixing bowl, combine sugar and vanilla. Mix melted chocolate mixture into sugar mixture, and with a wooden spoon, stir until well blended.
  4. Add eggs, one at a time, and then honey. Stir until well blended. Sift in cacao powder and stir to combine. Pour batter into cake pan. Bake for 20-25 minutes.
  5. Let cool slightly and serve warm with cacao powder sifted on top and a side of coffee ice cream.

Makes 8 servings.

Source: The Organic Family Cookbook

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