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Naked Chocolate Cake

Naked Chocolate Cake

Here’s my favourite recipe for a delicious one bowl chocolate cake, that I know you’ll just adore! The recipe is from my new cookbook Purely Delicious and it’s loaded with super foods and antioxidants. This cake will suit most eating styles and it can be enjoyed by everyone – whether you’re gluten free, dairy free, paleo or just love eating chocolate, this cake is for you.

What’s great about it

Cocoa is one of the highest known antioxidant whole foods on the planet. Rich in magnesium, iron, copper, manganese, riboflavin and essential micronutrients for health and vitality. Olive Oil is my number-one favourite and I use it liberally in all types of cooking including baking. This oil is beautiful-tasting and marries perfectly with chocolate. Coconut Flour is gluten free and nut free so it’s kind to sensitive digestive systems. It’s a little difficult to bake for beginners, but once your perfect your ratio of flour to liquid  - it’s smooth sailing. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours.



+ ingredients & methods +

ingredients (Makes 1 cake)

1/2 cup (2 3/4 oz) Naked Chocolate or a good quality unsweetened dark cocoa powder such as Valrhona
1/2 cup (2 3/4 oz) coconut flour
2 1/2  teaspoons gluten free baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
6 organic eggs
1/2 cup raw honey, organic maple syrup or your choice of sweetener
1/2 cup (4 1/2 fl oz) extra virgin olive oil
1/2 cup coconut milk
1 teaspoon vanilla bean paste


  1. Preheat oven to 160°C / 320°F – fan forced.
  2. Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl.
  3. Add the eggs, honey, olive oil, coconut milk and vanilla.
  4. Mix well until smooth and combined – a whisk works well for this.
  5. Pour into a 20 cm (9 inch) baking tin lined with baking paper.
  6. Bake the cake for 55 – 60 minutes or until cooked through. Best to test after 45 mins to make sure as oven temps may vary.
  7. Remove from the oven and cool.
  8. Spread with ganache or healthy chocolate mousse and enjoy.
+ notes & inspiration +

Notes + Inspiration

My Naked Chocolate Cake is super moist and decadent and you’ve got the option of topping it with your favourite frosting.

My frosting of choice is a velvety chocolate ganache or for a lighter frosting spread it generously with my healthy chocolate mousse.

Frost with thick Greek Style yoghurt or whipped coconut yoghurt.

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Naked Chocolate Cake


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Here’s my favourite recipe for a delicious one bowl chocolate cake, that I know you’ll just adore! The recipe is from my new cookbook Purely Delicious and it’s loaded with super foods and antioxidants. This cake will suit most eating styles and it can be enjoyed by everyone – whether you’re gluten free, dairy free, paleo or just love eating chocolate, this cake is for you. My Naked Chocolate Cake is super moist and decadent and you’ve got the option of topping it with your favourite frosting. My frosting of choice is a velvety chocolate ganache or for a lighter frosting spread it generously with my healthy chocolate mousse.

What’s great about it:
is one of the highest known antioxidant whole foods on the planet. Rich in magnesium, iron, copper, manganese, riboflavin and essential micronutrients for health and vitality. Cocoa also contains theobromine that boost endorphins and increases mental alertness.

Cold-Pressed Olive Oil is my number-one favourite and I use it liberally in all types of cooking including baking. This oil is beautiful-tasting and marries perfectly with chocolate. Olive oil is a rich source of antioxidants and mono-unsaturated fatty acids – one of the main reasons why a traditional Mediterranean diet is wonderful for heart health is due to this oil’s prevalence. Olive oil has some unique qualities that make it stable under cooking conditions, and provided you’re buying high-quality olive oil to begin with, you can sauté and bake to your heart’s content.

Coconut Flour is gluten free and nut free so it’s kind to sensitive digestive systems. It’s a little difficult to bake for beginners, but once your perfect your ratio of flour to liquid  - it’s smooth sailing. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours.

Vanilla helps relax the nervous system and reduce inflammation. It is rich in antioxidants and can also enhance mental performance.

Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels. Cinnamon can also help boost brain activity.

1/2 cup (2 3/4 oz)  Naked Chocolate or a good quality unsweetened dark cocoa powder such as Valrhona
1/2 cup (2  3/4 oz) coconut flour
2 1/2  teaspoons gluten free baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
6 organic eggs
1/2 cup organic maple syrup or your choice of sweetener
1/2 cup (4 1/2 fl oz) extra virgin olive oil
1/2 cup coconut milk
1 teaspoon vanilla paste

Preheat oven to 160°C / 320°F – fan forced.
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl.
Add the eggs, honey, vanilla, coconut milk and olive oil.
Mix well until smooth and combined – a whisk works well for this.
Pour into a 20 cm (9 inch) baking tin lined with baking paper.
Bake the cake for 55 – 60 minutes or until cooked through. Best to test after 45 mins to make sure as oven temps may vary.
Remove from the oven and cool.
Spread with ganache or healthy chocolate mousse and enjoy

Notes + Inspiration
Frost with thick Greek Style yoghurt or whipped coconut yoghurt.


You can find more purely delicious recipes in the #1 bestseller Purely Delicious from The Healthy Chef eStore HERE


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233 Responses to “Naked Chocolate Cake”
  1. Abby says:

    Can’t wait to make this!

  2. Megan says:

    Hi Teresa

    Oh, this excites me …. a lot!! Thank you :D I was thinking of using dried almond pulp as a coconut flour substitute as it is also super absorbent. Would that work in the same quantities of dry to wet?


  3. Melissa says:

    Can this still be counted as nut free if using macadamia oil?

  4. Nina says:

    I am always lured to your website by the photos of your recipes Teresa and then am sad to read they often have nuts in them. I have a nut allergy so I am super excited to see that as well as being a cake (and a chocolate one at that!) this one is nut free!!

  5. Ilana says:

    Hi, this looks great – but what can I use instead of coconut flour? Would buckwheat flour work? Or ground almonds? Thanks!

  6. Lyfina says:

    Grest recipe! I will let you know how mine turns out. Does the recipe turn out exactly the same way if you were to use your blender or do you recommend mixing the dry ingredients then folding the wet if you are not pushed for time? Is it necessary to shift?

  7. Thanks Theresa for this great recipe. Will try at the upcoming weekend – the shopping list is already written.
    Have a great one, too!

  8. Angela says:

    OMG- how awesome a recipe is this!. Yep it’s gonna be happening in my kitchen this weekend.
    I’ve never tried a fresh avo+cocao topping and if I get some ripe Avos will give that a whirl – oh la la.

  9. Justine says:

    Great recipe – thank you very much Teresa! Super easy.. whipped these up (8 x cupcakes) in no time this morning and they are a lovely & moist… & will make an adaptable base for perfect little healthy desserts. Thank you for giving those of us who are sensitive to nuts a a coconut flour alternative.. I love & use all of your paleo friendly recipes – thanks again :-)

  10. Anna says:

    Teresa, a very HUGE thank you. With a 3yo daughter who is gluten & lactose free, finding yummy treat recipes that she won’t turn her nose up at is very difficult. This is sure to be a hit in our house. Thank you for all your wonderful recipes :-)

  11. hi theresa,
    i’m a little confused..just adding this to my pepperplate app for all my to-do recipes and i cant work out the flour – it says 1/4 cup coconut flour then wholemeal flour substitute it says 1 cup?

  12. Kirsten says:

    Thank you for this perfectly timed recipe. I have not used coconut flour before but it doesn’t seem like much is used in this recipe. Is 1/4 cup really enough for 8 people?

    • Steph says:

      Coconut flour is very different from other flours so you need to use a lot less. It is a lot denser and absorbs a lot of liquid. If you look at any coconut flour recipe, the flour amount is usually very small :)

  13. Jess says:

    Going to make this along with your crunchy muesli cookies and muesli muffins as my bake-for-the-rest-of-the-week day. But my biggest question: Who takes your photographs!? I’ve been trying to find out and I just can’t find it on your website! The food and recipes are immaculate, but the photographs really do take your website and recipes to another level of amazement. Can’t wait for your next recipe already!

  14. julie says:

    Hi Teresa out of interest what frosting did you actually use on this cake….xx

  15. julie says:

    Hi Teresa what frosting did you end up using on this cake…xx

  16. Deb says:

    Hi terese,
    We made this cake today was super easy and smells delish but it didn’t rise? Is it meant to? Looks like a glamorous pancake..

  17. Monika says:

    Hi Teresa I have a problem with eggs what can I substitute it for ? Thanks

  18. ecobabe says:

    Oh, thank you SO MUCH! finally I can use the coconut flour in my cupboard. I’ve tried a few recipes that I’ve found on various sites and haven’t been impressed with the results. I’ve had great results with your recipes so I’m definitely making this one today. Kids home on school holidays and rain outside = chocolate cake baking afternoon.

  19. Jane says:

    Thanks Teresa for another one of your fantastic recipes. I have all the ingredients in the pantry so will make this one this afternoon. I enjoy reading the comments too as usually my questioned is asked and answered in amongst them, which makes me feel not so silly after all. ps love the photos too. I print them all out xxo

  20. Georgia says:

    SO excited to make this!! I have all these ingredients lurking in my pantry!! looks absolutely beautiful!!

  21. Michelle says:

    Just made this for my kids – we loved it! Hard to stop at one slice though…

  22. I’ve been curious about coconut flour for some time and bought some earlier this week. Have been scouring the web looking for ideas but none have really grabbed me. So this recipe is like an answer to prayer! (And doesn’t use 10 eggs!) Can’t wait to try it out. Have tried out quite a few of your recipes since discovering your website only a few week ago – the chocolate truffles (which I now also add fresh coconut chunks to) are my all-time favourites. :-)Thanks!

  23. Kylie says:

    Made this arvo, really lovely flavour. They rose well, I used a generous teaspoon of baking powder. Made 8 average sized cupcakes, not sure there would be enough batter to get a decent sized cake in 20 cm tin. Yummy without any icing – next time I will put on a cream/dark choc ganache :) thanks for great recipe Teresa.

    • Deb says:

      Hey Kylie did you bake for same time for cup cakes as I made cake and didn’t rise might have to up the baking powder I used level teaspoon

      • Kylie says:

        Much shorter time deb. I forgot about mine so were a little dry but still fab. Just keep checking on them – light press on top or insert skewer. I used coconut flour and coconut oil, had lovely coconut flavour.

      • Angela says:

        Deb, I just made cupcakes then using this recipie and they did rise but only say a third- perfect though..maybe something wrong with your baking powder?? Try again perhaps and make sure to mix thoroughly ;)

  24. Sheridan says:

    Just made this batter in cupcakes and used the avocado/coca mix on top. The kids had no idea they were good for them LOL xx

  25. Leah says:

    Hi Theresa, can you please clarify the cake tin size? I made the cake, with the baking powder, and also ended up with a flat and somewhat dry result. Definitely nothing like your beautiful high, moist one in the picture- had to throw it out! Used a 20×20 square tin. I’d love to have a healthy choc cake for my family, but didn’t do so well with this one!

    • Leah – I used a 20 cm baking tin to make this cake, but the mixture will also fit into a 15 cm round cake tin if you have one at home. You need to keep an eye on it when it bakes….take it out of the oven when it’s just cooked and maybe still a little moist on the top…overcooking will dry out any cake. I always just under bake my cakes slightly as they still keep cooking for 5 or so minutes after removing from the oven. If you still find it too dry, add 1 cup of frozen cherries before you bake…as this will add moisture to the final result if you need it.

  26. Clare says:

    Made this and took to work, people loved it as it was so moist and the choc coconut flavour was so yum! Did not even ice it, but will try one of your suggestions next time. great recipe!! :)

  27. Maree says:

    Thanks for the recipe if I ice the cake with either option 2 or 3 listed how long would it last in the fridge?

  28. Kerry says:

    Hmmmm, this recipe looks yummy! I have recently discovered your website and LOVE it! So wonderful to be able to offer my 5 year old sweet treats that are actually good for her, taste yummy, and are not full of the processed rubbish that store bought treats often have in them. Thank you! My question – what is the difference between cocoa and cocao powder? From what I’ve read it seems cocao powder has some wonderful benefits – do you think it’s worth spending the extra money on?

    • Hey Kerry – There are 3 main types of cocoa.
      1 Dutch processed
      2 Natural
      3 Raw
      Cocoa is what the beans are called once they have been cleaned, roasted and ground – Dutch processed neutralises the acidity and gives a darker look and rich smooth flavour – Natural cocoa is just roasted then ground into a powder and is lighter in colour.
      Raw Cacao is the same bean but still in the raw state, uncooked and unprocessed.

      They all have their purpose in cooking Kerry, just depends on what flavour and look you want to achieve and the final result. :)

  29. Tracey says:

    OMG I made this cake. It was so good and I topped it with your Really Good Chocolate Mousse with the avocados. Next time I’m going to make the cupcakes. And the mousse is to die for!!!

  30. tahitianhips says:

    OMG – I make paleo cakes all the time, but they are never really any good. This is the first one recipe is the BEST. It was easy and tasty!! I can’t wait to try more items from your web site.

  31. Lyfina says:

    I made them this morning all in my food processor and they turned out absolutely divine. I got 16 mini cupcakes with a mini muffin tray. The end result is light, moist and the flavour more complex then your usual standard cupcake loaded with sugar. Teresa is a genius.

  32. my goodness… thank you

  33. Chris says:

    Teresa are your oven temps for reg oven or fan forced? In general if FF not mentioned do we assume that’s conventional oven temps? Thanks, Chris

  34. Leah says:

    Made this last night, absolutely delicious! I have no need to ever use another source for any recipe Teresa u have it all! I’m about to make a batch of your health crunch cookies, they are amazing! I’ve tried various cookie muffin cake recipe and yours are the best and also the easiest!

  35. Joanna says:

    Stumbled across this recipe while looking for gluten free chocolate cake that didnt use melted chocolate or sugar. This recipe is wonderful, thank you! Tried it out yesterday. It was so good that I ended up making a second one that same afternoon. I did add a 1/3 cup of almond meal, which was delicious. Looking forward to exploring more of your website now and trying more of your recipes. Thank you again for this great recourse.

  36. Jasmin says:

    I made this recipe in cupcakes the other day and was disappointed.
    I tried again today using the coconut flour and oil combination but I also added a cup of dried prunes that I had softened in hot water. I added them to the wet ingredients and put them through the food processor before adding the dry. The result was incredible. Sweet and moist. Highly recommended!

    • Jillybean says:

      Thanks Jasmine, I was thinking of adding dates to the recipe but hadn’t worked out where and when, you’ve just made it easier for me to work out what to do.

  37. Candice says:

    Twice i have attempted this cake and both times ended up with a pancake!! Help. i dont know what i am doing wrong. Followed the receipe exactly, for the second cake i went and brought another batch of baking powder in case mine was off and added more of it to the mix just in case but got the same result. I am using a 20cm square tin. Maybe i need a smaller tin or should i double the mixture?

    • Ok Candice…try this:
      don’t double the recipe until you have the original sussed.
      Use a smaller tin.
      Use 1/2 teaspoon ( BICARB SODA) in place of the baking powder…+ 1 tablespoon lemon juice to activate the bicarb.
      Let me know how this goes.
      in future to make your own baking powder mix 1 teaspoon bicarb soda + 2 teaspoons cream of tartar…= 3 teaspoons baking powder for future reference.
      let me know how you go. :)

  38. kelly says:

    I like this cake even better than the chocolate cupcakes (which I have done to death!). Very strong chocolate flavour which is perfect for me as a dark chocolate lover. Just made one to take to my sister-perfect

  39. Pamela says:

    Hi Teresa

    My 2.5 yr old son helped make this cake last Friday for a dinner party we hosted last weekend. It was a a huge success. The adults and children alike couldn’t get enough. We’ve made this cake twice in one week! Thank you so much for helping me provide nutritious snacks and treats for my two beautiful boys. This one is definitely on the list for the cake stall at our school Carnivale.



  40. Shelly C says:

    THANK YOU sooooo much for making a nut free recipe! I’ve looked at lots of your recipes and often get sad that I can’t make them as 2 of my kids are allergic to nuts, but this one is sure to be a winner, off to the kitchen now to bake!

  41. Carmen says:

    Hi Teresa,
    what do you think about sesame flour? Can be replace the almond meal with sesame flour? thanks

  42. Amanda says:

    Long time lurker, first time poster here…just wanted to say huge thanks Teresa! I’ve tried a few of your recipes in the past week and they’ve all been fantastic (green burgers, pumpkin lasagna and choc protein balls). This chocolate cake recipe is another winner! I followed the recipe to the letter (macadamia oil and honey used, and a tiny smidge more baking powder having read the previous comments) and it made 10 lovely cupcakes. All thoroughly enjoyed and quickly devoured by my work colleagues. Thanks, can’t wait to try out everything else!

  43. Louise says:

    Hi Teresa

    If I’m using natvia (brand of stevia) instead of honey, how much should I use?

    Thanks Lou

  44. Julie says:

    Hi Teresa,
    I made this cake last night, so yummy, thankyou! I had mine topped with mixed berries, so delicious!!

  45. Imogen says:

    Hi, I was wondering if the maple syrup could be replaced with applesauce or fruit puree? thanks!

  46. Debbie says:

    Hi Teresa,

    Can I use rice malt syrup instead of honey or maple syrup for this recipe?

  47. Melissa says:

    I made this yesterday and it turned out perfectly! I doubled the recipe due to other reviewers saying that the cake was fairly flat and it ended up being the perfect size. I also substituted half of the honey for coconut nectar and added about 3/4 tbs extra baking powder.
    The texture is amazing, Teresa. It really is hard to find the perfect combination when it comes to coconut flour but this is it! This also gives me lots of ideas to mixing up the flavours! I think the cherries that you mentioned above would be delicious!

    Thanks Teresa. Can always trust your recipes to be amazing : ).

  48. Jane says:

    To Melissa (Nov 11/2012)
    Was that 3/4 tbs extra of baking powder or 3/4 tsp extra used? And did you use a 20cm tin when you had doubled the cake?

    Thanks Jane

  49. Christine says:

    Finally made these today with my 3 year old grandson, who helped whisk and licked the bowl clean. The mixture made seven cupcakes and it was a success :)

  50. Rebecca says:

    Just made this delectable cake! I used almond meal instead of coconut flour, and it tastes great! This recipe is certainly a keeper! :)
    Becca xx.

  51. Jessica says:

    Delish! Thanks :)
    I used almond butter instead, spot on

  52. Rebecca says:

    Hi Teresa, this is a lovely recipe. I have cooked many of your recipes and they all turn out very nicely. Last night I cooked this one for the third time – I was running low on eggs (only had 2). I found that you can add almond milk in lieu of 2 eggs and it still turns out nicely – perhaps not quite as springy and glossy but still good. Best to use almond milk once you have made this recipe before – that way you will know roughly what the consistency should be like and therefore how much almond milk to add. I also added some raisins. Thanks – love your recipes, making a healthy difference to my life:-)

  53. angela says:

    Hi teresa,
    To make a tall cake in a 20cm square tin, how many times would I need to multiply the recipe, and how long should I bake it for?

    • Hey Angela – double the recipe – whip the eggs first in a mixing bowl with the honey to add more volume…add the oil and dry ingredients. Bake for an extra 10 minutes or so…just test with a skewer or feel the top of the cake to see if it’s cooked all the way through. :) x

  54. Lorna's mummy says:

    Would LSA work instead of the almond or hazelnut meal as an alternative to coconut flour?

  55. Naomi says:

    Hey teresa!
    Firstly thanks for sharing your delicious and healthy recipes with us!!! I am an absolute fan of them!
    Secondly, pretty pretty please with a cherry on top could you do a rum ball recipe?

  56. tan says:

    I tried making this cake today, I beat the eggs with the mixer for aeration and used 3/4 teaspoon baking powder and my cake came out quite flat, think height of frisbee, that’s what it reminds me of. I did read that coconut flour is very absorbent, and wondered if perhaps some applesauce, milk or even water added to the recipe may help to make the cake rise by giving the coconut flour more liquid to soak up. Any thoughts? Thanks.

    • Hey Tan – that’s very strange…Ok here’s what you can do – Use 1 full – lightly heaped teaspoon baking powder – don’t add any more liquid. Aeration of the mix needs to be until creamy – thick and light in colour – your tin size also matters…maybe use a smaller tin. :) Let me know how you go. :)

  57. Andrea says:

    I make this cake all the time now, I love it thanks! I love allyour recipes, thank you so much.
    I have a very fussy 5 year old and I make this cake once a week, my family love it. I douvle the revipe to make a larger cake :)

  58. Elly says:

    Ok going to attempt this cake later today but don’t have coconut flour just hoping to use regular whole meal self raising with less baking powder…. Will this work?? Using a fairy tale castle shaped mould for my daughters 3rd birthday!!!!

  59. Kim says:

    Made this cake recipe into the cupcake option last night for my family on valentines day! Used the avocado frosting, with fresh strawberries on top! Was delicious, everyone loved them! I even had one for breakfast this morning :-)
    Thanks for the great recipe, and options using coconut flour!

  60. Andrea says:

    I’m really shocked this gluten free recipe turned out as well as it did. Not chewy at all like SO many gluten free recipes, quite fluffy and moist and it rose in the oven! However I did add 1/4 cup coconut beverage milk (not cream) similar in consistency to soy milk because of the absorbancy of coconut flour and it was truly amazing. It did stick quite a bit to the cup cake liners like some of the readers here mentioned so I baked half a batch in a metal steamer (the kind you find in Asian markets) in silicone cups and it turned almost brownie-fudgey like, more moist and didn’t stick much at all and was ready in about 10 minutes. Can’t wait to try the other recipes on this website.

  61. Liana says:

    Oh my goodness, talk about wicked! These are incredible!

  62. LDS MUM says:

    Super easy to make… Mine is in the oven now :)

  63. Karen says:

    Yum…made this recipe into cupcakes for a school treat, had to guard them with my life until they were cool enough to wrap & freeze :)Followed the recipe to the letter and used macadamia oil/honey as I already had both in the pantry. Coconut flour is fabulous, first time I’ve cooked with it. Thanks for sharing all these delicious recipes Teresa.

  64. Tam says:

    Just tried this recipe and it is fabulous, it even gets better and moister the next day…. Amazing dairy, gluten, nut free treat, thank you!

  65. Reg says:

    Just made this one today with the avocado topping.Beautiful !!!

  66. amber says:

    I made a frosting of coconut butter with 1 Tbsp honey. Its creamy but not overly sweet. We were invited to Easter dinner at a friends and just in case there is desert I figured I’d here make something my son could eat.

  67. Mel Redding says:

    I made these as little cupcakes for my trainer for his birthday, with the avocado icing! He loved them, as did I! I have happily passed this recipe/website on to all my training friends! Thank you Teresa! Keep them coming

  68. Lauren says:

    Absolutely perfect.. made them into muffins, filled them quite high, they did rise a touch. But the taste is so clean and yummy! I used macadamia nut oil and raw cacao.. yum!

  69. Bridget says:

    Bloody delicious!!! I doubled the mixture for my boyfriends birthday cake and added a cup of chopped, frozen cherries. Next time might add 2 cups for a doubled batter?

    I had no problems with the cake not rising. I use proper, plastic measuring spoons. Normal teaspoons seem smaller so maybe that’s where people were going wrong?

    Icing – 250g cream cheese, about 30 grams of melted 85% chocolate and 2 tablespoons (?) of rice malt sirup. Whizzed it in blender. Topped with shavings of dark chocolate.

    Cake was divine. Fructose free and very happily received by all. Thanks Teresa.

  70. Michelle says:

    Truly amazing Teresa! I recently have tried improving the healthiness of having a child with wheat allergy & fructose intolerance, so made these gluten, fructose and nut free (school nut free policy). I used a blend of GF flours (brown rice & tapioca) & LSA to the weight you suggested under “extra notes” as I don’t yet have any coconut flour… will be sourcing this week to make them truly healthy! They rose beautifully, are so light and have the best taste! Really appreciate all the recipes, just made the carrot cake too (not for school!) thanks

  71. Jackie says:

    Hi there, this looks really lovely however I have an allergy to eggs. Are you able to please advise a substitute for eggs in this recipe?
    Many thanks, Jackie

  72. Kaz says:

    Made this cake into cupcakes and they were delicious! So good that I’m making them again today – thank you Teresa Cutter : )

  73. Chantae Carter says:

    Tbis recipie gave me 6 muffins in a standard muffin tray. I also added two 45g stevia sweetened chocolate bars chopped to the mixture. Rose beautifully, tasted divine.

  74. Bridie says:

    Hi Teresa,

    Iv made your chocolate frosting with the avo in it…I made it Saturday night and have only got around to the cake, today (Monday)…will it still be ok to eat as in would the avo have gone bad at all?

    I absolutely love your food philosophy, by the way. You are at the helm of the new way of thinking about food and wellness! Great stuff.


  75. Liliana says:

    Made this cake today, and it turned out perfectly (as i had a bigger pan, 30 mins was plenty for baking). Next time i’ll try adding shredded coconut and chopped nuts. It was really nice, and something i was happy feeding to my twins as a treat. Not too sweet which i loved.

  76. Rachel says:

    This is definitely the best coconut flour recipe I have tried so far. Was really nice with a bit of double cream.

  77. chocolate lover says:

    Hi, it’s hard to find coconut flour where I live. I also don’t have a food processor at the moment. : ( Would it be possible for me to please use the same amount (1/4) for desiccated coconuts instead?? Would it work?? Thank you.

  78. Alison says:

    Could i just make coconut flour by processing some shredded/desicatted coconut? Is that the same thing?


  79. Isabella says:

    Hi Teresa!
    Just wondering if you can substitute stevia for the honey? And if so how much?

  80. Miriam says:

    Looks amazing, I’m going to try and make this for Mum’s birthday next week. What size tin would be best to get a lovely, high cake? Am I best to just double the recipe?

  81. Dipal says:

    Can I use olive oil instead of butter and coconut oil?

  82. allie says:

    Hi Teresa ,
    I made these on the weekend. . They rose perfectly however they tasted incredibly bitter. I am not sure if it was the cocoa powder or the fact my baking powder was past useby date or or if i added to much baking powder ( I wanted them to rise so I doubled qty). Any suggestions wld be great. Cheers.

  83. Margriet says:

    LOVED these! Thank you for posting so many recipes! I’ve tried many of them (from breakfast to dessert and everything in between) and I can be sure with each one of them that it will be a success! I’m a Dutch girl living in the States and am promoting your site on both sides of the ocean! :)

  84. Courtney says:

    Hi Teresa, this looks amazing and super healthy!!!
    Could I sub the eggs for say 6 egg whites to keep it extra clean?

  85. Mardi says:

    Oh my! I made this last Friday for my extended family who have so far poo-ha’d our sugar, grain and dairy free diet changes for the past 12 months. I made the avocado based ganache and accompanied it with cashew ‘cream’ and a few strawberries with each serve. It was a hit! No-one could believe what it actually had in it :) Thankyou!

  86. Sama says:

    Just made this recipe as mini cupcakes. Filled the patty pans to 3/4 which made 23 cupcakes. Baked them for 15 mins. They turned out wonderfully! So light and delicious. I now have a bit of option paralysis over the frosting ideas. ;-) Thanks for a great recipe, Teresa. It’s my first time baking with coconut flour so it was nice to have these turn out so well. I’ll definitely make these again.

  87. Angie says:

    This cake is brilliant! Satisfies the choc cravings so well! & it’s so great to feel you’re eating something good for you as well as absolutely scrumptious!! Thx Teresa, you’re changing my dietary life for the better!

  88. Jessica K-Man says:

    WOWsers! This cake was awesome on many levels. Before becoming gluten/grain free I was a BIG cake/desert/naughties baker and I have struggled to bake a ‘light’ sponge. I am/was a massive cake critic and really this was better than most cakes I have tasted made with wheat flour. Thank you Teresa you just made my week w a little touch of heaven :)

  89. Sherry says:

    Hi Tereza
    Do you think buckwheat flour would work? I have it in hand. Otherwise I have LSA.
    If not il’ll buy almond meal :)

  90. Ines says:

    Good day!
    I can´t find gluten free baking powder!
    Can I substitute with baking soda and xanthan gum or arrowroot powder? 1/2 tsp each?

  91. brooke says:

    I made this cake yesterday and its fantastic, but mine did not rise like the photo. any suggestions on why this could of happened?

  92. Kelly Woodhouse says:

    What can I use instead of egg?

  93. Aleisha says:

    Kids allergic to eggs ao what can i use instead???? I see some people have asked the same questions about sub eggs. No reply yet about that but i am keen to know so can try this cake

  94. Lyndy says:

    Thanks Teresa. Fab recipe and turned out really well. I made a few batches for a school fair yesterday. Had to be chocolate but gluten, dairy and nut free! A huge success, will definitely use the recipe again.

  95. Kelly Fernandes says:

    Hi Teresa! Today is my birthday. I made double the recipe I loved. The dough is very light. and the cake is not too sweet. I could not resist and ate 2 portions.

  96. Mel says:

    Wonderfully easy to make, filling, and not overly sweet. The kids I look after who don’t have a sweet tooth all ate it and loved it. A winner!

  97. Kat says:

    Made this tonight! This was my first ever paleo dessert and I enjoyed it. I ate it warm and drizzled it with honey and topped with chopped nuts. Very good!

  98. Rachel Mullins says:

    So I’ve made this twice this week. I don’t care that it’s not like a fluffy 10 layer cake…it’s amazing! I first tried it with coconut oil, but my hubby isn’t a huge fan of coconut oil so I did butter tonight. It’s not even cool enough to set and I’ve already eaten a piece. I use an 8″ pan and i have to cook it for about 2 hours. I am not sure of the exact time because I just keep adding time and testing it. Thanks for this recipe!

  99. Tracey gillies says:

    I just made this and mine did not rise, defiantly added the baking powder.
    Have made it for a group of friends coming tomorrow and now no time to make another. Don’t know what went wrong.
    Can you over mix it?

    • Hey Tracey
      you can’t over mix this cake – as it’s made with coconut flour. It uses quite a small cake tin….so maybe your cake tin may have been too big. Why don’t you make this into a brownie…garnish with a lovely dark chocolate gananche made from 100 g dk chocolate and 100 g cream or coconut milk. Or use my chocolate mousse on the site….Cool and spread over the cake and decorate with fresh raspberry. T:)

      • Tracey gillies says:

        I made the chocolate ganache (avacardo one) as the icing, it was a smallish cake tin so not sure what happened but it didn’t matter as the cake was absolutely amazing. Thank you so much for the recipe and also for your reply :) can’t wait to try many more of your recipes

  100. Rachelle says:

    Thanks Teresa, I only had some rice flour and cocoa in my cupboard and stumbled upon your recipe. I made little cupcakes topped with a bit of mascarpone and they were yummy :)

  101. Chelsea says:

    Hi Teresa,

    I absolutely LOVE your recipies! I am allergic to cocoa (I know,tragic!). Could I substitute 1:1 for carob powder?


  102. Anne-Maree says:

    Hi, I was wondering how long does the avocado ‘icing’ last?? Can I make it the night before??

  103. Leah says:

    This is so delicious. I doubled the quantities and made 12 muffins. Added blueberries and used a little bit of leatherwood honey which when mixed with the coconut made this amazing flavour. This tastes like a blackforest. Thanks again Teresa, you are wonderful.

  104. Sarah says:

    What size cake will this make?

  105. Anita says:

    OMG what an amazing cake!!!! so, so good. I made some on Friday, then again on Sunday. Teresa you’re my new hero, I just love, love your healthy recipes

  106. Danielle says:

    Hi Teresa – Just wondering if this cake is also good for diabetics? Ive been asked to make a gluten free cake for a diabetic….should i just halve the amount of sweetner??

  107. Pamela says:

    Just made this cake but it didn’t rise very much, I used a square tin but feel I needed more mixture. Will double the quantity like others have done. Tasted amazing though. This recipe is a keeper.

  108. Mukadder says:

    This is delicious cake thank you Teressa . My daughter loved it.

  109. Samantha says:

    DELICIOUS! Finally a chocolate cake recipe that doesn’t need almond flour. So easy and few ingredients. Do you think I could double this batch successfully to make larger cake? We didn’t use any icing, just ate as is. Didn’t last very long :)

  110. Jane says:


  111. Natalie says:

    Hi, can I freeze this cake? Planning a kids party and would like to cook in advance.

  112. traci says:

    Looks delicious. Can not wait to try it!

  113. Laura says:

    Halved the mixture and made four beautiful little cupcakes !
    Great paired with a cuppa for morning tea. Thanks teresa :)

  114. NerIda says:

    Thank you so much for this. I whipped this up, last minute for friends that were coming for lunch. I wanted a healthy option, to suit my new lifestyle that I have had for the past 12 months. I was very nice. I will be making again and again and again.

    My only issue was I didn’t have a good quality cocoa. I want to place an online order for some of your products. Is it the drinking chocolate you use for this recipe ?

  115. Charlotte says:

    I am just wondering if I could use Cacao butter instead of butter or oil?

  116. Charmaine Grame says:

    Hi Teresa, can I use egg replacer? My son has egg, nut, dairy allergies. Thanks charmaine

  117. Roxy says:

    Amazing! Thanks Teresa!

  118. Jane says:

    Can I use avocado oil? What’s your opinion on it?

  119. Heather says:

    Why did mine turn out so thin?? It’s nothing like the thick, luscious one in the photo…?? (I bet it tastes great, still. Waiting for it to cool. But: confused!)

  120. Claire says:

    This cake has been an almost weekly fixture at my place for about a year. It’s the perfect 3pm snack because the protein rids the hunger and the little bit of sweetness satisfies the mid afternoon craving. I also put a few fresh or frozen raspberries into the mix- yummo.

  121. GEORGETTE says:

    Hi Teresa,

    Can you substitute the cocoa for cacao?

    Also, what icing/frosting did you use in the picture?

  122. Julie says:

    Hi Teresa I just made this cake and I am very disappointed to say the least, I used coconut oil in replacement of the macadamia oil you used and I also used raw cacao powder for the cocoa part, other than that I followed it to the letter, I did increase the baking powder to heaped not flat and I also used McKenzies or Wards baking powder Gluten Free these were the only things, can you provide any feedback on what possible went wrong, it only rose 1″ not like yours in the pic….it does smell divine so I am hoping that it will taste just as good as it smells. Also what is the actual frosting you used on the cake in the picture. I want to have another go so will wait and see what you say. Julie xxx

    • Julie says:

      Hey T I just had another thought….I used raw honey which was quite thick and so I put the honey container in a jar of how water to get it runny, my cake mixture was not thick but it was runny….could this have been the problem, if so do I NOT use runny honey ??? Julie xxxxxxx

  123. Lidia Ferreira says:

    Hey Teresa, I stumbled across your recipe for this cake as I was appointed to make a birthday cake for a joined 1 year old party (which is in 3 days! Eeeeek). I’ve tried a few and failed. I wanted something gluten and sugar free. Would this recipe work in a big cake tin? Like a spring form tin? I’ve tried a few other recipes that are more for smaller cakes it muffins and when I make a bigger cake the inside and middle seems to stay raw or undercooked. Just wondering if you’ve made a bigger version of this? Thankyou so much!

    • I would make the cake in a few 15 cm smaller tins…then pile them high with a lovely gananche or chocolate mousse which is on my site..Make a few double recipes and Let me know how you go.Test with one to make sure you have the technique right.

  124. Celeste says:

    Hi Teresa, I just popped these into the oven but my mix was extremely liquidy for some reason so I added another 1/4 cup or so of coconut flour because what I had before had the consistency of something only slightly thicker than water. Could you please help? :)

  125. Dee says:

    Hi Teresa! I tried this recipe yesterday and used 1 1/2 cup almonds as I didnt have coconut but felt it was just a little too dry. I would probably add more coconut oil next time? I also found it not sweet enough for me so I’d definely add more honey! All in all it was great, my family loved it…. and lets just say it was all gone that same day! :)))

  126. Amanda says:

    I just made this (as well as the one bowl choc cake) for my sons 4th bday. This cake rose well (I used just a bit more baking powder than recommended) and I also added some soaked chopped prunes. The cake rose well and has good texture and the kids have just tried a bit and given it the thumbs up. I much prefer the taste of this compared to the cake made on almond meal.

  127. Kelly says:

    Are the calories for this worked out with or without the icing?

  128. bella says:

    can i use quinoa flour instead of coconut flour? is quinoa flour similar to the spelt?

  129. Yvonne says:

    As I have a son that has been diagnosed coeliac I thank you for gluten free baking recipes.Have just made these as cupcakes, made 10. As I am going sugar free I replaced the honey/maple syrup with 1/4c + 2tbspn of xylitol (very first time using it) and 1/4c of coconut water to make up for the lost liquid through the honey. Very happy with result.

  130. Samantha Headland says:

    Hi Teresa, I would like to make this cake for my son’s 3rd b’day next tuesday. It’s defo cocoa and not cocao. Can one use cocoa instead? Can’t wait to make it..x

    • Yes you need to use a quality dark cocoa (not cacao ) for this cake. such as Valhrona or Healthy Chef Naked Chocolat DARK – You need that chocolatey rich flavour to come through and raw cacao will make this too bitter. Hope this helps. :)

  131. Anisha says:

    Hi Teresa,

    Do we need to beat the eggs after combining, or its only enough to combine the ingredients. It looks yummy and wanted to try this week end. Thanks.

  132. Valentina says:

    I tried this last night and it turned out great. I’m still fascinated with the consistency and the way it almost bounces lol I was wondering if you have a vanilla version of it? And if not, what would work as a substitute for cocoa that’s not flour/nut flour so that the cake keeps the consistency? Thank you

  133. Jen O'Connell says:

    Teresa thanks so much for this yummy GF and nut free banana bread. We love your almond meal one too… but this is fantastic for school lunches. Also have to tell you how amazing your lamingtons were on Aus Day. You are a godsend especially for my 3yo daughter who has coeliac. Thanks again!!!

  134. Anita says:

    I made these tonight. I could not find my regular muffin tin so I made minis. Baked for about 9 minutes. They were delicious!

  135. Judith says:

    Just made this into cupcakes with carob powder instead of cocoa. Also ran our of baking powder so used the baking soda + cream of tartar substitute. Used maple syrup for the sweetener and butter for the fat. They turned out really nice :) Absolutely cake-like. They are good on their own but would be better with a frosting. Perhaps made into a three layer cake with raspberry filling in between? Yum!

  136. Camilla says:

    This chocolate cake is absolutely delicious! It has been a while since I have tasted something so tasteful and light! Thank you!

  137. Emilie says:

    Teresa, this is my absolute favorite dessert for any occassion. Thank you so much! I have modified it slightly though and thought I would share my adjustment.

    After allowing the cake to cool Down, I slice the cake in two horizontally. I squeeze the juice of 1 orange on the 2 layers.

    Then I prepare the frosting. Melted high quality chocolate mixed with Greek yoghurt. I add some of the frosting in-between the two layers and then add frosting on top of the layers and around the sides as well. Then it needs to spend a few hours in the fridge and then it is ready to indulge in.

    If it is for a kids party I decorate it with M&Ms, If it’s for an adult event I decorate it with freeze-dried rasberries or fresh strawberries.

  138. Zahra says:

    Thank you so much for this lovely recipe, I made about 9 cupcake with it and came out so gorgeous. I iced them with whipped coconut cream and topped with a strawberry. A perfect healthy treat for kiddies.

  139. Sasha says:

    I made this cake last week with the healthy chocolate mousse on top and it was superb!
    I used maple syrup rather than honey – everyone who tried it absolutely loved it!
    Thanks Teresa :)

  140. Jennifer says:

    It’s in the oven right now! didn’t have coconut milk but put light cream in instead. will it work? we’ll see in about 20 mins…

  141. jayenthi says:

    Hi! So excited to try this out! Can i use a loaf pan? Would it work as well??

  142. Georgia says:

    Can you use ordinary flour and milk rather than coconut flour and coconut milk
    Please reply, I’m making this for my mums b’day on Tuesday and need to know soon
    Thanks heaps Teresa :)

    • The recipe quantity of flour and milk will need to be adjusted. I haven’t tested it and you are better off using my lovely flourless chocolate cake and serving with fresh berries…a perfect cake for celebrations.

  143. Jo says:

    I have made this cake several times using the old recipe which was amazing. I have not had the same results with the modified version. Is there any way to obtain your original recipe as I cannot remember it

    • Hey Jo,

      Glad you are enjoying The Healthy Chef recipes! I have millions of recipes and love to experiment in the kitchen (with new and old recipes) so all the recipes on The Healthy Chef website are subject to change, however the recipes in the cookbooks and App will remain :)

      Happy Cooking! Teresa x

  144. Thanks for sharing the recipe, it looks moist and delicious!

  145. Deb says:

    Hi Teresa,

    Love your site – it’s my go to for just about everything! I was just wondering what happened to your one bowl chocolate cake recipe with the spelt flour substitution? It’s my favourite cake recipe- my boys prefer it to any other cake and its disappeared! I can just about remember it I’ve made it so many times but can’t quite recall it all!

    • Hey Deb,

      Glad to read that you are enjoying the recipes! I have millions of recipes and love to experiment in the kitchen and play with the ingredients, because of this recipes on The Healthy Chef website are subject to change. All the recipes in the cookbooks and App will not be changing :)

      Keep up the great work in the kitchen! Teresa x

  146. frances says:

    Triumph! A half recipe knocked out 10 cupcakes. They rose beautifully! They’re really intense but also light, almost like a mousse or flourless cake. I used Valhrona cocoa and topped them with the coconut milk ganache. I haven’t liked my previous attempts at baking with coconut flour, which were dense and grainy, but these are splendid cupcakes, very chocolatey and not too sweet.

  147. Sam says:

    Hello! I just made this cake today and loved it. As it’s not too sweet, I definitely needed to add some glaze or frosting (for myself), but less sweet is better than too sweet! The texture is great for coconut flour; not eggy and almost like that of a cake made from wheat flour. A couple questions: I used creamed honey – would it change the cake in any way? I might try with normal clear honey sometime. I also used canned coconut milk; I assumed this was the right kind to use, is it? The only other thing I’ll add is that I was sooooo happy that it doesn’t make me feel sick like the usual wheat-flour, sugar-packed cakes! I’m sure I’ll make this again! Thank you for great recipes!

  148. Emma Scott says:

    I’m going to make this for my little girl’s birthday on Wednesday. Can I substitue cacao powder for the cocoa or would that be too bitter? I also need to find a way to cover it with green icing (it’s going to be an alien, naturally!) any suggestions for healthy frosting? Thanks!

  149. Bruce Mattingley says:

    Of all the gluten free chocolate cakes I’ve made (with or without beetroot!), this recipe is without a doubt the best so far! (and the easiest!) Rose beautifully, was moist, and tasted great! Thank you!

  150. HI Teresa! What a great recipe you have shared with us . It looks moist and delicious. Though as a vegan, I am wondering if you could suggest something instead of the egg in this recipe . Plz reply. I am going to try this next week.

  151. rachel says:


  152. Kellie says:

    I’ve made this cake before and really liked it. This time I used almond milk instead of coconut milk and my cake is only 1cm tall. Could the almond milk be the problem?

  153. Tom says:

    Thanks for the recipe. We’re always on the lookout for healthier recipes and my wife found your website and asked me to make this cake. It rose well, was really light and the consistency was superb (I separated the eggs, beat the whites and gently folded them in at the end). However, the cake definitely had a bitter taste. I don’t understand why as I’ve used the same cocoa powder for other chocolate cakes and they are not bitter. I’ve gone back over the ingredients and tasted each one individually; the only bitter items are as expected, (a) the cocoa powder (b) the baking powder and (c) vanilla essence. All are in-date and I stuck to your amounts. Doing some research online, I’ve read comments that sugar is required to balance the acidity in cocoa so next time I’m contemplating replacing the honey with sugar. However, if using honey instead of sugar really is the cause of the bitterness, I would have expected more readers to have experienced bitterness too but there have only been a few commenting about that, hence I’m not convinced that I’ve identified the cause of the problem. Any suggestions as to what could be causing the bitterness?

    • Carin says:

      I also find it a bit bitter if I make it exactly like the recipe says, so in the last batch I made I added a bit more honey (I’m guessing about a tablespoon extra). I think some honeys are sweeter than others, so if the honey is very light, you need a bit more. I just tasted the mixed batter to check the sweetness – if it’s not at all sweet, mix in a little more honey until it’s just past “not bitter”.

  154. Audrey says:

    Such an amazing cake! Thank you so much. Question if I make this on a Thursday can it be served on a Saturday? How long will it keep?

    • Hi Audrey, the cake is best fresh, but it will keep in fridge for up to three days if sealed properly. Tx :)

    • Carin says:

      Audrey, coconut flour keeps absorbing moisture, so the cake stays moist for (at least) a week in my experience. Keep it wrapped in plastic or foil and store it in a cool place or the fridge and the yummyness endures for days – it even gets more moist with time.

  155. SHARON says:

    Hi there!
    Can you tell me if I want a larger cake would I double the whole ingredients including the eggs and baking powder?
    Sharon x

  156. Carin says:

    This cake is amazing! I always double the recipe and make it in a loaf tin. The last week I made 4 loaves of it (birthday with friends, family, church and work). The best part (besides the “good for you”) is that it actually improves with time – no dried out cake leftovers, just yummy moist leftovers

  157. Nev says:

    I made this because I have an abundance of coconut flour that I want to use up. This is such an amazing cake. I will be making it over and over again.

  158. Pinkie says:

    I made this cake this morning and it is absolutely devine. I’ve just had it with homemade raspberry, and apple sauce topped with cream. Absolutely fantastic. Thank you so much.

  159. Sharon says:

    Can you substitute stevia for the honey or maple syrup?

  160. Sharon says:

    Can you substitute stevia for the maple syrup?

  161. Carolyn says:

    What adjustments must I make for high altitude? 6700 feet. Thanks so much.

    • Hello Carolyn. Can not say I have tried it myself but found some information online. Let me know how you go. Tx :)
      Adjustment for 7000 feet:
      Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
      Increase liquid: for each cup, add 3 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.

  162. Adela says:

    What is vanilla paste?

  163. Gloria says:

    Is there a way to reduce the amount of eggs?

  164. Elise says:

    Hi Teresa
    I’d like to make this cake for my sons birthday on the weekend. If I made it a few days (2-3) before his birthday would it remain moist or do need to make it the day prior? Thanks for your help.

  165. Rita says:

    I’m baking this care right now but I’m a bit worried as the batter was a bit runny. I’ve been baking with coconut flour for a while but never had the batter this runny. Fingers crossed it will turn out okay!

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