Gluten-Free Coconut Bliss Spice Cake with Chocolate Drizzle

Prep time: 30 mins
Cook time: 20 mins
Calories: 125

BAKE: 15–20 minutes



3/4 cup brown rice flour, more for dusting pan
1/3 cup almond flour
1/4 cup tapioca starch/flour
1/4 cup potato starch (not potato flour)
2 tablespoons + 2 teaspoons baking powder
1/8 teaspoon salt
2 teaspoons instant espresso
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
3 tablespoons unsweetened applesauce
1/3 cup brown sugar
1/2 cup melted Luna & Larry’s Organic Coconut Bliss Cappuccino non-dairy ice cream

Chocolate Drizzle
2/3 cup dark chocolate chips
1/2 cup heavy cream or full-fat canned coconut milk

coconut bliss capuccino

Luna & Larry’s Coconut Bliss


1. Preheat oven to 350°F. Grease a 9-inch round cake pan and dust with gluten-free flour.

2. Sift together brown rice flour, almond flour, tapioca starch/flour, potato starch, baking powder, salt, instant espresso, cinnamon and nutmeg.

3. In the bowl of a mixer fitted with the paddle attachment, combine egg, applesauce and brown sugar and mix on high until light and fluffy.

4. Scraping down the bowl, alternate adding dry ingredients and melted Coconut Bliss to egg mixture in three batches, beating until ingredients are entirely incorporated and batter is smooth. Spoon batter into prepared cake pan.

5. Place in preheated oven and bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

6. Remove cake from oven and let cool on a wire rack. When cool, gently remove from the pan.

Luna & Larry's Coconut Bliss

Luna & Larry’s Coconut Bliss

7. To make drizzle, place dark chocolate chips in a medium bowl and set aside. In a small saucepan, gently heat cream until it’s just below a simmer, stirring constantly. Pour hot cream over chocolate chips. Gently stir cream and chocolate mixture until silky smooth. Drizzle over cooled cake and serve.

For Egg-Free Coconut Bliss Spice Cake, omit 1 egg. Combine 1 tablespoon golden flax meal with 3 tablespoons hot water. Mix with applesauce in the recipe and let cool. Add this mixture to replace the egg in step 3.

Cake yields 12 slices. Each slice without Chocolate Drizzle contains 125 calories, 4g total fat, 1g saturated fat, 0g trans fat, 18mg cholesterol, 273mg sodium, 22g carbohydrate, 1g fiber, 7g sugars, 2g protein, 14Est GL
Each tablespoon of Chocolate Drizzle contains 72 calories, 6g total fat, 4g saturated fat, 0g trans fat, 10mg cholesterol, 6mg sodium, 6g carbohydrate, 1g fiber, 5g sugars, 0g protein, 3Est GL.

Emily Schaefer grew up on a small island off the coast of Maine with Acadia National Park as her backyard, where she gained a respect and awe of her environment. Interested in art and “how things work,” she initially enrolled in the Baking & Pastry Arts program at Johnson & Wales University and then in the Culinary Nutrition program. She graduates in 2018.

Yields 1 9-in. cake
1 slice contains 125 calories, 4g total fat, 1g saturated fat, 0g trans fat, 18mg cholesterol, 273mg sodium, 22g carbohydrates, 1g fiber, 7g sugars, 2g protein.