Tenina.com's Grain-Free Chocolate Cake



  1. Preheat oven to 170ºC. Grease and line a 22cm springform cake tin.

  2. Place butter into TM bowl and melt 2-3 min/50ºC/speed 1-2.

  3. Add honey, vanilla and eggs and mix 5 sec/speed 5.

  4. Add cocoa, coconut flour, baking soda and salt and mix 5 sec/speed 4. Scrape sides of TM bowl and mix 5 sec/speed 4.

  5. Pour cake mix into cake tin and bake 40-50 mins until a skewer inserted comes out clean.

  6. Split the cake and frost and decorate as video for the Chocolate Buttercream directs.


Alternatively, bake as cupcakes (makes approx 1 dozen) for 20-25 minutes.

This recipe can easily be doubled and cooked in two cake tins. It makes a gorgeous naked cake decorated with the refined sugar free Chocolate Buttercream Icing.

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