Chocolate Cake with Cashew Butter Filling, egg free, peanut free, grain free, dairy free

Author Becky's Mindful Kitchen


  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup cocoa
  • 2 tsp Baking powder
  • 1/2 tsp unrefined sea salt
  • 2/3-3/4 cup dark chocolate chips slightly melted ( Enjoy Life Brand is my favorite allergy free
  • chocolate chip)
  • 2/3 cup organic sugar as unrefined as possible
  • 1 cup apple sauce
  • 1 mashed banana
  • 2 T ground chia seeds mixed with 6 T water- let sit for 5 minutes
  • 8 T melted virgin coconut oil
  • 1 T vanilla
  • Cashew Butter filling or topping optional ( blend in food processor)
  • 2 cups cashews
  • 1/3 cup organic powdered sugar
  • 1/3 cup raw organic honey Becky's Mindful Kitchen Honey available for purchase
  • pinch salt
  • a few tablespoons coconut oil
  • Fudge topping melt in double broiler or in a pyrex bowl over a pot of simmering water
  • 1 1/2 cup dairy free chocolate chips
  • 1 T vanilla
  • 1/2 tsp unrefined sea salt
  • 4 T coconut oil


  • Preheat oven to 350
  • Mix together all dry and wet ingredients in separate bowls and combine. Add chocolate chips at the end. Mix well. Line either round or smaller baking dish with parchment paper or butter well, and fill with batter. Bake for ~50 minutes or until slightly firm on top. Let cool COMPLETELY. If you used 2 round pans then you can use the cashew butter filling between or on top.
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