Little Naked Chocolate Cake
Recipe type: Cake, Dessert, Gluten Free, Vegan Option
Serves: 1 3" tiered cake
  • ¼ cup unsweetened cocoa powder, plus more for pans
  • ½ cup oat flour
  • ½ cup coconut sugar
  • ½ tsp espresso powder
  • ½ teaspoon baking soda
  • ¼ teaspoons baking powder
  • ¼ teaspoons salt
  • ¼ cup + 2 tablespoons milk
  • 2 tablespoons yogurt or applesauce
  • 2 tablespoons melted coconut oil
  • ¼ teaspoon pure vanilla extract
  • ½ a 14oz can of coconut cream, chilled in the fridge overnight
  • 1 to 2 tbsp maple syrup
  • ¼ tsp pure vanilla extract
  • A pinch of salt
  1. Preheat oven to to 350⁰F and line an 8" square pan with parchment paper.
  2. To make the cake, whisk together the cocoa powder, oat flour, coconut sugar, espresso powder, baking soda and powder, and salt in a medium mixing bowl.
  3. Add the milk, yogurt, melted coconut oil, and vanilla extract all into the mixing bowl and whisk together until thoroughly combined.
  4. Transfer the cake batter into the prepared baking pan and smooth into a flat layer. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the cake comes out with just a few moist crumbs.
  5. Let the cake cool in the pan for about 10 to 20 minutes before moving the cake from the pan to a cooling rack to finish cooling.
  6. To make the coconut whipped cream, whisk together the chilled coconut cream, maple syrup, vanilla extract, and salt until smooth. Taste and adjust sweetness as necessary.
  7. Once cake has completely cooled, cut out 3 circles using a small bowl or tin can as a stencil. Make a fourth layer by molding the cake trimmings: firmly pack all the trimmings into a single layer and cut out a circle, using your fingers to smooth out the ridges and seal pieces together. Alternatively, if you have a circular cookie cutter or a tin can with no top or bottom, you can press all the pieces firmly into the mould..
  8. To assemble, start with one cake layer and top alternatively with whipped cream and cake layers, sandwiching the 'cake trim' layer in the middle of the cake. Top with a layer of whipped cream and decorate the cake as desired. I went with a simple adornment of colourful sprinkles on the top.
Recipe by Radiant Rachels at