Naked Chocolate Cake with Blackberries and Whipped Coconut Cream

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For the cake layers

  • 1 1/2 cups Beard & Bonnet's all purpose gluten free flour blend
  • 3/4 cup cocoa powder
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup Sugar In The Raw Organic White
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup full fat canned coconut milk
  • 1/2 cup hot water
  • 1/2 cup coconut oil, in liquid form
  • 2 tablespoons flaxseed meal plus 6 tablespoons water-thickened for 5 minutes
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

For the whipped coconut cream

  • 2 cans coconut cream or full fat coconut milk, chilled overnight in the refrigerator
  • 1 teaspoon vanilla extract
  • 1 tablespoon agave syrup

To garnish


  1. Preheat the oven to 350°F and lightly grease the bottom and sides of 2 round 8-inch baking pans with coconut oil. Cut parchment paper into circles and fit them into the bottom of the pans then lightly brush the paper with coconut oil as well. Set aside.
  2. In a large mixing bowl whisk together the flour blend, cocoa powder, sugars, baking powder, baking soda, xanthan gum, and salt until completely combined.
  3. In a separate bowl whisk the coconut milk, hot water, coconut oil, thickened flax seed meal, vinegar, and vanilla extract. Combine the dry ingredients with the wet ingredients and stir with a wooden spoon until combined. {Don't overwork the batter here. As soon as it comes together you are done}
  4. Divide the batter evenly between the two baking pans, tap the bottom of the pans against the counter to release any air bubbles that may have formed in the batter and bake in the oven for 20-25 minutes until a toothpick inserted in the center of the cake comes out clean.
  5. Allow the layers to cool on a wire rack in the pans for 10-15 minutes before removing the cakes and letting them cool completely on the rack.

Make the whipped coconut cream

  1. Transfer the chilled cans of coconut cream or full fat coconut milk from the refrigerator to the counter keeping the cans upright with minimal shaking so that the cream and water do not mix back together.
  2. Open the cans and scoop out all of the hardened coconut cream into your mixing bowl. Reserve the coconut water for another use.Using the whip attachment on your mixer, start on medium speed and increase to high. Whip for about 3-5 minutes, until you have thick, stiff peaks. Once stiff peaks have formed add the vanilla extract and the agave syrup to the bowl. Mix again on medium speed until the flavorings have been completely incorporated.

To assemble the cake

  1. Place one layer of the chocolate cake on a serving platter and spread half of the coconut whipped cream on top. Create a ring around the outer edges of the layer with blackberries using the whipped cream like glue to hold them in place. Layer additional blackberries in the center of the ring in one even layer. Gently place the second cake layer on top of the blackberries, press down gently to secure then spread the remaining half of the whipped coconut cream on top. Pile the remaining blackberries on top of the coconut cream and sprinkle with the tablespoon of Sugar In The Raw Organic White.


***Cook time does not include the amount of time needed to completely cool the cake layers or chill the coconut cream.
Cake layer recipe adapted from Decadent Gluten Free & Vegan Baking by Fork and Beans

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