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To Die For Flourless Dairy Free Chocolate Cake

Do you want to die and go to gluten-free, dairy-free heaven? Well, if you add a dollop of peanut butter caramel sauce then I’m all in!

This recipe makes a BIG cake. If you only want a small one feel free to half the recipe.

I make this cake every year for Mother’s Day and for my mom’s birthday. It is seriously DIVINE. My mom has Celiac’s disease (gluten intolerance) so we have been gluten-free for as long as I can remember! She also doesn’t respond well to dairy, and my brother-in-law is lactose intolerant, so allergy baking is a big thing in our home.

I’ve tried many different gluten-free, dairy-free recipes in the past but, to be perfectly frank, a lot of them don’t taste very good. I don’t like the taste of many rice or gluten-free flours so I prefer to find flourless baking recipes. 

Tip: make sure to use extra virgin coconut oil instead of just regular coconut oil. I’ve made this recipe with normal coconut oil and it has a really weird taste to it. The extra virgin coconut oil creates a rich, coconut flavour that blends perfectly to the rest of the cake.

Instead of extra virgin coconut oil you can use butter. I haven’t tried the recipe with olive oil or vegetable oil but those might work as well. I’ve also heard of people using applesauce as a butter substitute. I’m not sure it that would be a good fit for this recipe but feel free to try some new things!

Also, this year for Mother’s Day I added a peanut butter caramel sauce. We kept this on the side and people added this to their decadent cake. It is TOTALLY optional. If you are making this for an extra special occasion, or just have chocolate-peanut butter lovers feel free to add that to the recipe!

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To Die For

Flourless, Dairy Free Chocolate Cake

Serves 12-16

Dairy Free, Gluten Free

Cake Ingredients

  1. 16 ounces gluten-free bittersweet chocolate (2 cups dairy-free chocolate chips) 

  2. 2 cups extra virgin coconut oil

  3. 3 cups organic cane sugar 

  4. 12 eggs

  5. 2 cups unsweetened cocoa

Icing Ingredients

  1. ½ cup extra virgin coconut oil

  2. 1/4 cup cocoa

  3. 1/4 cup almond OR coconut milk

  4. 1 tsp vanilla

  5. 2 cups icing sugar

  6. 1 cup chopped nuts (optional)

Peanut Butter Caramel Ingredients

  1. 1/2 cup maple syrup

  2. 1/4 cup peanut butter

  3. 1/2 tsp vanilla

  4. 1/8 tsp salt

  5. Water to thin (optional)



  1. Preheat oven to 375 degrees

  2. Grease a 9 x 12 deep baking dish or multiple round pans

  3. Put chocolate pieces and extra virgin coconut oil  into a large glass bowl 

  4. Microwave until chocolate and extra virgin coconut oil are melted, being careful not to burn them! (It usually takes me a little under 2 minutes)

  5. Remove from microwave and place in Kitchenaid mixer (or use hand held mixer) 

  6. Add sugar and eggs. Mix well.

  7. Add cocoa and stir until just mixed.

  8. Pour into your greased pan. Bake at 375 degrees for 45-60 minutes or until top has formed a thin crust. (usually you’ll see cracks forming in the top showing its done) 


  1. Prepare the icing 10 minutes before the cake is done

  2. Place a medium sized pot on the stove and bring extra virgin coconut oil and cocoa to a boil

  3. Turn the heat off and add the cold almond milk and vanilla

  4.  Add icing sugar and chopped nuts (optional) 

  5. Beat well and pour over cake hot.

Peanut Butter Caramel (totally optional)

  1. Place a medium sized pot on the stove 

  2. Add maple syrup, peanut butter, vanilla and salt 

  3. Stir continuously until the mixture reaches a boil 

  4. Add water to thin (if desired) 

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Spoil a loved one with this recipe! It is so fun to bless people who have allergies with a delicious treat, especially when they are so often forgotten at parties, staff meetings, and events. 

Let me know if you like this recipe! Like I said it’s rich and decadent so beware true chocolate lovers, you may have found your new, favourite recipe.


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