Happy National Chocolate Cake Day

I take any day seriously when chocolate is involved. Now, regardess of the fact that I am doing low to no sugar and gluten free for the next 12 days I still had to make this. It is yummy, rich, decadent, moist, flavorful and sinfully good. I made this recipe to fit in a small pan and it was also enough to fit in three cupcake tins. By doubling the recipe below it would be enough for an 8 or 9 inch pan.

This is probably the best cake I have ever made and its GLUTEN FREE and doesnt have barely any added sugar. Don’t believe me? Well make it immediately and find out. 🙂 🙂 🙂


Chocolate Cake w/ Dark Chocolate Wine Glaze

Cake ingredients

1/2 Cup Bob’s Red Mill Almond Flour

1/4 Cup Enjoy Life Dark Chocolate Morsels

1/2 Stick of Butter

1 Tsp Baking Soda

1 Tsp Vanilla

2 Heaping tsp Pumpkin Puree

2 Eggs

1 Tbs Raw Honey (Plus 1 to drizzle on cake before baking)

1/8 Tsp Salt

Glaze Ingredients:

5 Tbs Red Wine

1/2 Cup Enjoy Life Dark Chocolate Morsels

1/2 Stick Butter

1 Tsp Powdered Sugar


Preheat Oven to 300

In a medium sized bowl mix flour, salt and baking soda. In a small microwave safe bowl melt 1/2 stick butter and 1/4 Cup chocolate morsels, stir and add to flour along with eggs, vanilla,pumpkin and honey. Mix thoroughly.

Pour in mini greased springform pan. Bake 20-30 minutes. Check center with toothpick to make sure it comes out clean. Take out and set aside to cool

Simmer wine in a small sauce pan until a tiny bit reduced. Melt 1/2 cup chocolate morsels and 1/2 stick butter. Add wine to the mixture and powdered sugar. Whisking until thick and creamy.


Enjoy this moist, decadent cake and enjoy it even more because it is much healthier!!!



Timna 🙂


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