Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream

By Eat More Chocolate Team      

April 16, 2015

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This cake is on the thick side but in the best way possibly with a slight cakey-crumb.

  • Prep: 40 mins
  • 40 mins

    40 mins

  • Yields: 8-12 Slices.


To separate the coconut cream:

Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight.

Flip the can over and open so the liquid will now be on top. Pour the liquid into a container/bowl, measure 3 tablespoons, and set aside. [Place excess liquid covered in the fridge and use in smoothies, etc.] Scrape the solid coconut cream into a bowl and place in your fridge.


Preheat your oven to 325* F and grease an 8-inch round pan thoroughly with coconut oil.

In a large bowl stir together the almond meal, oat flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk the eggs together briskly.

Then whisk in the pumpkin, honey, coconut liquid, and vanilla until fully combined.

Whisk in the melted coconut oil and pour into the dry ingredients. Whisk or stir until just combined [when you no longer see dry flour].

Pour into the pan, spread with a spatula, and bake for 32-37 minutes. While the cake bakes make the frosting below.

Test with a toothpick for doneness [slightly moist but not sticky].

Place on a cooling rack for 30 minutes. Slide a butter knife around the edge of the pan and slightly nudge the sides with the knife if needed to help release.

Place one hand on top of the cake and the other holding the pan and gently turn the pan over. Gently place the cake right side up on the cooling rack and let fully cool before frosting.

Whipped frosting:

Place the solid coconut cream in a cold metal bowl and beat with your whisk attachment [hand mixer or stand mixer work] working up to high speed until semi-stiff peaks form, ~2-4 minutes.

Beat in the cocoa powder, powdered coconut sugar, and vanilla until smooth. Place in the fridge until cake is fully cooled.

Spread the frosting over the top of the cake and top with chopped chocolate chips. Slice and serve. Keep leftovers covered and refrigerated for about 3 days.


The topping is very light in texture with a whipped cream consistency. It’s not like buttercream frosting. Sometimes the peak stiffness will vary depending on the brand of coconut milk used but it should still be very thick and spreadable.

To make coconut powdered sugar [I never buy powdered sugar!], simply blend 1/2-1cup coconut sugar in your blender until powdered.

Store excess in a sealed jar.

You can also do this with pure cane sugar.

If you cannot tolerate GF oat flour substitute a high-quality GF all-purpose blend for the oat flour only.

The bottom edges of the cake are slightly crumbly but the cake should hold together well once fully cooled.



2 cups almond meal

1/2 cup gluten-free oat flour

1/2 cup coconut sugar, or sucanat/pure cane sugar

6 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

1/2 cup pumpkin puree

1/4 cup honey, or brown rice syrup/coconut nectar

3 tablespoons liquid from coconut milk can, or almond milk/soy/etc.

2 teaspoons pure vanilla extract

3 tablespoons unrefined coconut oil, melted and slightly cooled

1/3 cup chopped dark chocolate chips, dairy free if needed

For the frosting:

coconut cream from 1, 13.5oz can full fat coconut milk

2-3 tablespoons unsweetened cocoa powder

2-3 tablespoons powdered coconut sugar, or powdered sugar

1/2 teaspoon pure vanilla extract