Go Back
chocolate serenity cake

Chocolate Serenity Cake

Lisa Kamolnick / Food Passages
A gluten-free take on a classic chocolate cake. Make it with a heart-shaped pan for a Valentine's Day dessert!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12 pieces

Ingredients
  

  • 1 C Splenda
  • 1 C almond flour as needed for thick consistency of mix
  • 6 TBSP dark chocolate cocoa powder
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 eggs
  • ½ C buttermilk
  • ¼ C vegetable oil
  • 1 tsp vanilla extract
  • ½ C very hot water

Instructions
 

  • Grease a nine-inch cake pan (for cupcakes, use cupcake liners in standard muffin pan).
  • Preheat oven to 350° F.
  • Combine dry ingredients.
  • Add all but hot water and beat on medium or whisk about 2 minutes.
  • Stir in water and pour batter into greased pan.
  • Bake cake 35-40 minutes (cupcakes 25-30 minutes) or until wooden pick comes out clean.
  • Cool on baking rack and remove from pans.
  • Ice completely cooled cake with desired frosting or top with fruit, nuts, or a combination.
  • Drizzle with a sugar-free chocolate syrup and top with a light whipped cream.

Notes

Serving Suggestions
Serve as a plated dessert with chilled fruit and hot coffee.  Makes one 9-inch cake or 12 cupcakes.
Keyword cake, gluten free, sugar free, vegetarian