We all have those special occasions when you need an allergy friendly cake but aren't sure where to find one. If you have food allergies in your family, you know what I'm talking about. It is super important to keep our loved ones safe and we want the cake to taste yummy too!
Have I got the recipe for you!
This chocolate cake is one of my family's favorites. I found the original recipe on
and adapted it to fit our allergies. It is gluten, dairy, and nut free and OH SO YUMMY! I have even created my own frosting recipes to pair with this moist cake. Because I like to keep things fun, I have three recipes for frosting to choose from.
Mom's Best Chocolate Cake
1 ¼ cup evaporated cane sugar
1 ¾ cup King Arthur’s Gluten Free Baking Mix
½ cup cocoa
½ tsp. salt
¼ tsp. baking soda
¼ tsp. baking powder
1 cup canned full fat coconut milk, room temperature
½ cup coconut oil, melted
2 tsp. vanilla
1 cup boiling water
Preheat oven to 350°F. Grease and flour bundt pan or cake pan of your choice.
In large mixing bowl or batter bowl, add sugar, baking mix, cocoa, salt, baking powder, and baking soda, stir until well mixed. Add in eggs, milk, oil and vanilla. Mix until well combined.
Slowly add boiling water and stir well.
Pour into bundt pan. Bake for 30 minutes or until toothpick inserted comes out clean.
Cool 15-20 minutes before removing from pan.
Frost cake with my Non-dairy “Buttercream” frosting or my favorite melted chocolate chips and a sprinkle of coconut.
Chocolate Chip “Frosting”
Melt 1 – 1 ½ cups semi-sweet chocolate chips and 1 tsp. coconut oil in microwave in 30 second intervals. Stir well. Drizzle over bundt cake and sprinkle with shredded coconut.
½ cup Nutiva shortening (a blend of red palm oil and coconut oil)
3-4 cups powdered sugar
1 tsp. vanilla
¼ - ½ cup full fat canned coconut milk, more or less to reach desired consistency
Place first 3 ingredients in a large mixing bowl. Add enough milk to create desired consistency for decorating cake. Using a mixer blend to consistency desired.
Chocolate Coconut Frosting
1/3 cup coconut oil, solid
3 ¾ cup powdered sugar
¼ cup full fat canned coconut milk
3 tbsp. cocoa
Blend all ingredients with a mixer. Add more or less milk for desired consistency. This frosting will need to be stored in refrigerator, as it will melt at room temperature.