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You are here: Home » Food Preparation » Recipes » Allergy Friendly » The Best Allergy-Friendly Chocolate Cake Ever {with just 6 ingredients!}

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The Best Allergy-Friendly Chocolate Cake Ever {with just 6 ingredients!}

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The Best Allergy-Friendly Chocolate Cake Ever | The best chocolate cake ever... I know you’ve heard that before. Yet many of you wanted a cake that was not just grain-free, but also dairy-free, nut-free and refined-sugar free, too. You asked, and I answered! This cake is all that, and still tastes like the best chocolate cake ever. | TraditionalCookingSchool.com

The best chocolate cake ever…

I know you’ve heard that before. In fact, you heard it right here!

Yet many of you wanted a cake that was not just grain-free, but also dairy-free, nut-free and refined-sugar free, too.

You asked, and I answered!

This cake is all that, and still tastes like the best chocolate cake ever. It continues to get rave reviews from my husband and every other person I share it with.

It has only 6 ingredients and can be whipped up in about 10 minutes.

I hope you love it as much as we do!

The best chocolate cake ever... I know you’ve heard that before. Yet many of you wanted a cake that was not just grain-free, but also dairy-free, nut-free and refined-sugar free, too. You asked, and I answered! This cake is all that, and still tastes like the best chocolate cake ever.
5 from 1 vote
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Allergy-Friendly Chocolate Cake

Many of you wanted a cake that was not just grain-free, but also dairy-free, nut-free and refined-sugar free, too. You asked, and I answered! This cake is all that, and still tastes like the best chocolate cake ever. It has only 6 ingredients and can be whipped up in about 10 minutes.

12 to 16 servings. 

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 servings
Calories 195 kcal
Author Andrea Sabean

Ingredients

  • 4 ounces unsweetened chocolate
  • 1/2 cup grass-fed butter or coconut oil
  • 3 organic or pastured eggs large
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • 2/3 cup raw honey

Instructions

  1. In a bowl over simmering water, melt the butter and chocolate together.
  2. Whisk eggs in large bowl, and then add vanilla extract and cocoa powder and whisk until smooth.
  3. When the chocolate and butter are melted, stir in the honey.
  4. Add melted chocolate mixture to egg mixture while whisking constantly. Continue to whisk until well combined and smooth.
  5. Pour into parchment-lined 8-inch cake pan.
  6. Bake at 375 degrees Fahrenheit for 25 to 30 minutes, or until the top is set.
  7. Cool for 10 minutes in the pan.
  8. Lift out of the pan and cool on wire rack.
  9. Serve at room temperature or chilled.
  10. Store leftovers in the fridge.

Recipe Notes

  • This is a very rich cake and a small sliver is very satisfying!
Nutrition Facts
Allergy-Friendly Chocolate Cake
Amount Per Serving
Calories 195 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 61mg20%
Sodium 87mg4%
Potassium 140mg4%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 16g18%
Protein 3g6%
Vitamin A 296IU6%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was featured in 30 Real Food Romantic Dinners & Desserts For Date Night (Best Valentine’s Day Food).

What is your favorite way to enjoy a slice of chocolate cake?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Celebrations Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes

About Andrea Sabean

Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing and crafting and bringing children’s drawings to life at Artisan in the Woods.

Reader Interactions

Comments

  1. April says

    February 10, 2016 at 8:45 am

    I have read on other health posts that it is not healthy to eat heated honey? I would love to try this recipe but I am not sure if eating heated honey would cause problems with my health. Is there a way to really find out?

    Reply
    • Andrea Sabean says

      February 12, 2016 at 5:38 am

      Hi April, I am not sure about issues with heating honey, but If you want to leave it out, the recipe works just as well with maple syrup.

      Reply
  2. Tony says

    February 10, 2016 at 6:25 pm

    How do you know when “the top is set”? Like when you jiggle a baking cheesecake?

    Where the recipe says: “Add chocolate mixture to egg mixture.”
    You have two bowls going, both with “chocolate”, I assume this is saying to pour the melted and now “hot” chocolate, honey and fat mixture into the cold egg mixture that contains the cocoa powder and other ingredients?

    Thanks! Can’t wait to make it for my wife. 🙂

    Reply
    • Andrea Sabean says

      February 12, 2016 at 5:40 am

      Hi Tony, Yes and yes! Sometimes the top might start to crack a bit, then you definitely know it is done. It will also lose its shine and look firmer. I will change the directions to read “add melted chocolate mixture to egg mixture” as I think that might clear it up. Enjoy the cake!

      Reply
  3. lacey says

    February 10, 2016 at 7:49 pm

    Looks delicious! I’m wondering, have you tried this recipe as cupcakes/muffins?

    Reply
    • Andrea Sabean says

      February 12, 2016 at 5:41 am

      I have not tried it as cupcakes. If you do give it a try, let us know how they turn out!

      Reply
  4. Michelle says

    February 11, 2016 at 11:29 pm

    How are eggs in an allergy friendly dessert?

    Reply
    • Andrea Sabean says

      February 12, 2016 at 6:21 am

      Hi Michelle, I am sorry that I couldn’t make it egg-free too. It’s grain-free, nut-free, and dairy-free, but the eggs are needed to give the cake structure. If you are looking for egg-free desserts, one of our writers just posted a round-up of 57 different recipes: https://traditionalcookingschool.com/2016/02/08/57-scrumptious-egg-free-desserts/

      Reply
  5. Katie Shmelinski says

    February 12, 2016 at 6:54 pm

    I made this today and served it with whipped cream barely sweetened with maple syrup and frozen strawberries that were thawed. SO GOOD!!! Everyone loved it and was amazing or good it was. I don’t think I could have eaten it without the toppings because of how dense and intense the chocolate was. Excellent recipe and so simple to make. Thank you!

    Reply
    • Andrea Sabean says

      February 13, 2016 at 9:05 am

      I am so glad that you loved it! Strawberries and whipped cream sound like a delicious addition. Thanks for sharing your success!

      Reply
  6. Renee says

    February 13, 2016 at 9:21 am

    I am SO excited to make this for my family for Valentine’s Day! Thank you for sharing. And thank you for coming up with a grain-free nut-free chocolate cake-my dream 🙂

    I don’t mind splurging on chocolate for Valentine’s Day, but can you please clear up for me, is chocolate best to avoid on a regular basis due to high phytates? I am seeing lots of chocolate recipes and traditional cooking websites, and wonder if my avoiding it has been really necessary. This woman loves chocolate!

    Thank you

    Reply
    • Andrea Sabean says

      February 16, 2016 at 5:21 pm

      Hi Renee, I asked some of our resident experts, and unfortunately chocolate is high in phytates, especially in its raw form. Roasted is better (which it would be in this case as both the unsweetened chocolate and the cocoa powder are made from roasted beans). But we know there are lots of health benefits to eating chocolate too. I think you are right – it’s wonderful to enjoy as a treat. I hope your family enjoyed the cake! 🙂

      Reply
      • Renee says

        February 16, 2016 at 6:40 pm

        Thank you for looking into that for me-it’s nice to have an answer

        Reply
  7. Connie says

    March 23, 2016 at 6:26 am

    Common egg replacements are yogourt, (if you can handle dairy, or can use a coconut yogourt,) soft tofu or 1 T. ground flax seed mixed with 3 T. cold water. I don’t know if any of these should be included in an allergy free recipe either, but thought it might give some readers a starting point to experiment with. Also, 1 T. chia seeds mixed with 3 T. water and allowed to gel before adding to the recipe might work.

    Reply
    • Sherry Grant says

      March 23, 2016 at 1:18 pm

      I plan to try it with the “flax egg” method. Worst thing that can happen? Chocolate pudding?

      Reply
      • Andrea Sabean says

        March 25, 2016 at 8:00 am

        Let us know how it goes! I would imagine that you will end up with something closer to a pudding – this cake is totally dependent on the nature of eggs to cook and set, which I don’t think will happen with Flax Seed – but it would be amazing if it worked!

        Reply
    • Andrea Sabean says

      March 25, 2016 at 8:14 am

      Hi Connie,
      These are all wonderful egg replacers! Unfortunately, when a recipe is completely egg-based as this one is, it doesn’t always respond well to egg replacers. The general rule of thumb is if there are more than 3 eggs, you will need to alter the recipe beyond just replacing the eggs. In this recipe the eggs are responsible for the leavening, binding, and form of the cake. Eggless versions of this cake incorporating tofu tend to have a lot more ingredients (I have seen chickpeas used along with the tofu, as well as a variety of gluten-free starches and/or flours) to provide the structure the eggs generally provide. Using yogurt or tofu might turn it into a nice chocolate pudding though! Or maybe even something close to a cheesecake consistency? Which would also taste really good. 🙂 Perhaps I need to revisit this cake once more and come up with an egg-free version. Thanks for sharing your suggestions! They are all good choices for most egg-free baking.

      Reply
  8. Denise says

    December 13, 2016 at 1:58 pm

    On an egg-free note, I wonder if “gelatin eggs” would hold up better and replace the eggs better than other options… I might just give it a try.

    Reply
  9. Andrea Sabean says

    December 13, 2016 at 7:24 pm

    I’ve been working on an egg-free version but haven’t tried gelatin eggs. Please let us know if it works!

    Reply
  10. Robyn says

    July 20, 2017 at 8:10 am

    Can you tell me how to adapt this Best Ever Chocolate Cake for the Instant Pot? I made the AIP version and it was amazing, more like a cheesecake than a cake. I want to try this recipe but in my instant pot. Any suggestions?

    Reply
    • Andrea Sabean says

      July 29, 2017 at 9:50 pm

      Hi Ruby, I haven’t tried this version in my instant pot, but this is the same recipe (only substituting pumpkin puree for eggs) https://traditionalcookingschool.com/2017/01/23/allergy-friendly-chocolate-cake-instant-pot/ so I would imagine it would be about the same. A little research shows that similar, egg and chocolate based cakes have cooking times of 30 – 35 minutes and use quick-release. So perhaps start with 30 minutes and add more time if necessary? if you try it, please let us know how it worked out for you!

      Reply
  11. Wendy Y Corner says

    January 13, 2019 at 4:38 am

    I’d love to try this, however, honey and maple syrup are off limits to me! Looking at the alchemy involved I’m looking for some viscosity/binding as well as sweetness, right? Do you think coconut oil and stevia liquid would do the trick?
    Many thanks 🙂

    Reply
    • Peggy says

      January 14, 2019 at 10:23 am

      Hi, Wendy,
      It would most certainly be worth the try! Stevia is VERY sweet so you will have to adjust your recipe to your liking. Wardee has some great information on using Stevia here: https://traditionalcookingschool.com/q-a/how-to-sweeten-desserts-using-only-stevia-aw106/

      If you do please share how it turns out. 🙂
      ~Peggy, TCS Customer Success Team

      Reply
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