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“This recipe was just an experiment to see if chocolate cake could be made healthier. We are attempting to remove refined flours and sugars from our diet. This recipe turned out far better than I ever anticipated. This is not a cake that will turn out fluffy like box mixes . Its similar to cake brownies in texture and has the perfect amount of moisture. Absolutely delicious.”

Ingredients Nutrition

  • 1 cup whole wheat flour (spoon sifted)
  • 12 cup almond flour (spoon sifted)
  • 12 cup coconut flour (spoon sifted)
  • 1 cup unsweetened cocoa (spoon sifted)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 (4 ounce) box JELL-O Chocolate Instant Pudding (fat free is what I used)
  • 4 eggs
  • 14 cup coconut oil or 14 cup crisco natural blend oil
  • 10 ounces brewed coffee (I used the large cup setting on my Keurig with Kahlua flavored)
  • 34 cup honey (preferably clove or wildflower- not raw honey)


  1. Preheat oven to 325".
  2. Spray fluted spring form cake pan with Pam.
  3. Combine liquid ingredients in a mixer on low setting or by hand.
  4. Add dry ingredients and mix well until all flour is wet (approximately 30 seconds).
  5. Use spatula to drop thick mix into cake pan. Spread evenly (as well as you can).
  6. Bake 325* for 35-40 minutes. Use toothpick test to check.
  7. Note: You must bake this cake at 325* because of the honey. If you use sugar instead of honey bake at 350*.
  8. Allow to cool for 10 minutes before removing spring form portion of pan. Allow cake to cool down to room temp before cutting. This cake is great without icing but if you so choose to ice it do so after cake has cooled completely.

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