I was thrilled to hear that Erin from Eat Real, Stay Sane was going to bake up a Cassava Chocolate Cake for us this month! It’s a great option for grain-free, gluten-free birthdays and celebrations!
One caveat to this recipe: you all know I am very strict with sugar. There is quite a bit of sugar in this recipe. Natural or not, sugar is sugar. It’s ok to use less than the recipe calls for. I know I prefer a less sweet cake. Remember, this is a special occasion treat!
Cassava Chocolate Cake – by Erin Smith
Before I’d gotten on the real food bandwagon, someone at work brought a
store-bought, gluten-free cake.
Most coworkers kept their distance, making snide remarks like “If I’m
gonna eat the calories….”
I was among the brave who tried it, and I wish I hadn’t. Terrible,
disgusting, flavorless. Contrary to popular belief, chocolate
DOES NOT cover all else.
In other words, I know what a bad chocolate cake tastes like, and this
In order to achieve “gluten-free” status, I used cassava
flour (it’s all the rage amongst the real foodies). It’s a
starchy root, kind of like a potato. Just don’t imagine that it tastes
like you’re adding potato flakes, because that would be gross.
Cassava flour has a slight earthy taste to it, but in a good way. It is
extremely nutritious, containing good sources of potassium, vitamin C, fiber, and even some protein, iron, and magnesium.
The beautiful part is that you can trade it out in a 1:1 ratio with flour,
and still keep a similar consistency. I’d say it’s slightly denser than
normal cake, but it just makes it a little fudgier… so no complaints
A couple weeks ago, it was our Little Man’s 2nd birthday, which is crazy
and insane. He’s not much of a dessert eater – he signs “grapes” or
“strawberries” pretty much at every meal. He needed a little encouragement
to dig into his chocolate cassava flour cake, but once he did, that stuff
My parents also devoured the cake and passed along rave
Along with the cassava flour, you’ll see that I’ve used sucanat, organic
sugar, and other healthier ingredients. I wouldn’t call this a weight loss
meal, but it sure beats processed, GMO ingredients that provide no
nutritional benefit or even block other nutrients from entering your
In other words, it’s a dessert you can be confident your family will like,
and you can sit back, arms crossed, smiling at your achievement. You can
check out our date cake and brownie recipe too if those sound tasty to
Enjoy your cake!
- 3 Cups organic powdered cane sugar
- ½ Cup softened pastured butter
- 1/2 Cup cacao powder
- 2/3 Cup raw milk
- 1 Cup sucanat
- 1 Cup organic cane sugar
- 1 Cup softened pastured butter
- 1 Cup warm filtered
- 1 Teaspoon real vanilla
- 2 pastured eggs
- ½ Cup cacao powder
- 1 ½ Cups cassava flour
- 1 Teaspoon baking
- 1 Teaspoon unrefined sea salt
- Preheat oven to 350
degrees and line bottom of 8-inch cake pan with parchment paper and
- Cream Sucanat, sugar,
- Add cacao, warm water, and vanilla.
- Mix in eggs one at a
time until combined. Do not over-mix or your cake will come out
- In separate bowl,
sift together cacao, flour, soda, and salt.
- Slowly add flour
mixture to wet mixture and mix until combined.
- Pour half of the
mixture into cake pan and bake for 20-25 minutes until edges look crisp
and knife comes out clean when inserted into the middle.
- Immediately after
taking pan out of oven, run a knife around the edge of the pan. After
about 10 minutes, remove from pan and let cool on a cooling rack.
- Repeat baking process
for second layer.
- Combine powdered
sugar, butter, cacao, and vanilla.
- Add small amounts of milk until desired
consistency is reached, usually very fluffy and not runny or your cake
will slide all over. You probably won’t need the entire 2/3 Cup just
- After cake layers are cool, frost the top of one
layer, add the top layer and frost the top then the sides. Store covered
so the cake doesn’t dry out.
Eat Well & THRIVE!
Erin and Cameron Smith, owners of Eat Real Stay Sane, teach people how to adopt a healthy lifestyle that includes eating real food, eliminating toxins, and overcoming chronic illness. The secret for them has been to cook homemade substitutes of foods they like – but with healthy ingredients. Get their free ebook, “Guilty Pleasure Recipes Without the Guilt.” You can follow them on Facebook, Pinterest, and Instagram