Grain-Free Tropical Chocolate Cake Recipe
With this long weekend, why not catch up on some cooking therapy? In my opinion, there’s nothing like baking a cake to make the weekend feel special. Baking for yourself and your family is great. And if it comes out beautifully, that’s a bonus! You can then share it with others if you’re having a Memorial Day barbecue or any other gathering this weekend.
This gluten-free, grain-free Tropical Chocolate Cake is just the ticket for a treat that’s almost guilt-free! It’s made without grains and without refined sugar (I used Wholesome Organic Coconut Palm Sugar) and can be made without dairy if you use dairy-free chocolate chips and dairy-free ricotta.
What’s great about this cake is that it’s loaded with fruit on top, making it perfect for the summer months and giving it a breath of fresh flavor! And if I can brag just a little, the team here at Simply Gluten Free raved about this one!
- Gluten-free non-stick cooking spray
- 1½ cups bittersweet chocolate chips , divided
- 15 ounces full-fat ricotta cheese
- 2 large eggs
- ½ cup Wholesome Organic Coconut Palm Sugar
- 1 (14-ounce) can full-fat coconut milk, divided
- 2 cups almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher or fine sea salt
- 2 teaspoons pure vanilla extract
- ¾ cup coconut flakes
- 1 mango , cut into chunks
- 1 cup fresh raspberries
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Lightly spray the parchment paper.
Melt ½ cup of chocolate chips in microwave for about 90 seconds or in a pan set over barely simmering water (make sure the bottom of the pan does not touch the simmering water). Stir until smooth and glossy. Let cool slightly.
Using electric beaters, beat the ricotta, eggs, and coconut sugar until smooth and light. Add 1 cup coconut milk and beat until well mixed. Fold in the melted chocolate thoroughly.
In a mixing bowl, whisk together the almond flour, cocoa, baking powder, and salt. Add to the ricotta mixture and fold in completely. Transfer the batter to the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan before removing the cake and discarding the parchment. Place on a serving platter or cake stand.
Place the coconut flakes in a dry skillet and toast over medium heat until browned and fragrant, about 5 minutes. Stir frequently. Let cool.
Place the remaining 1 cup chocolate chips in a heatproof bowl. Heat the remaining coconut milk (about ¾ cup) until it just begins to boil. Pour over the chocolate chips and let sit for 3-4 minutes, Stir until smooth and glossy. Spread the topping over the top of the cake. Top with most of the toasted coconut. Add the mango and raspberries on top and sprinkle with the rest of the coconut.
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