Articles & Recipes

Chocolate, Lime and Coconut Cake (Gluten-Free, Wheat-Free)

February 6, 2019

Easy to make, grand to eat, and (yes, really!) good for you, too, this is a recipe I suspect you will make again and again. It’s chocolate cake with a Latin twist! And, it's perfect for Valentine's Day.

Ingredients Makes 8 servings

1 cup amaranth flour 250 mL
1⁄2 cup unsweetened natural cocoa powder 125 mL
1⁄4 cup potato starch 60 mL
1 tbsp ground flax seeds (flaxseed meal) 15 mL
3⁄4 tsp baking soda 3 mL
1⁄2 tsp fine sea salt 2 mL
3⁄4 cup fine crystal cane sugar 175 mL
1⁄2 cup well-stirred coconut milk (full-fat) 125 mL
1⁄2 cup melted virgin coconut oil 125 mL
1⁄2 cup water 125 mL
1 tbsp finely grated lime zest 15 mL
1 tbsp freshly squeezed lime juice 15 mL
Whipped Coconut Cream (homemade or store-bought)


  • Preheat oven to 350°F (180°C)
  • 8-inch (20 cm) square metal baking pan, greased
  1. In a large bowl, whisk together amaranth flour, cocoa powder, potato starch, flax seeds, baking soda and salt.
  2. In a medium bowl, whisk sugar, coconut milk, coconut oil, water, lime zest and lime juice until blended.
  3. Add the coconut milk mixture to the flour mixture and stir until just blended.
  4. Spread batter evenly in prepared pan.
  5. Bake in preheated oven for 27 to 32 minutes or until a tester inserted in the center comes out with moist crumbs attached. Let cool completely in pan on a wire rack.
  6. If desired, spread coconut cream over cooled cake, or serve it alongside.


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