Naked cake au chocolat Sans Gluten


1 packet

Lulubelle chocolate cake mix


eggs/flax egg (see package for instructions)

1/3 cup

vegetable oil*

3/4 cup

milk or oat milk


1. Preheat the oven to 350 F..

2. Grease and flour two 7-inch cake pans.

3. Beat all the ingredients together, 5 minutes at medium speed.

4. Pour into prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.



1 cup

butter or vegan butter

1 cup

dietary fat or vegan equivalent

6 cups

icing sugar

1 case

pure vanilla extract

1 pinch


2 cases

milk or oat milk


1. Beat butter and shortening together on medium-high speed about 5 minutes, until fluffy.

2. Add icing sugar, 2 cups at a time, beating well between additions.

3. Add vanilla, salt and milk. Beat until desired consistency is reached, adding more milk if necessary.

(You can freeze the remaining frosting for another time)



1 cup + 2 cases

heavy cream or whole coconut milk

1 cup

good quality gluten free dark chocolate, chopped


1. Heat the cream or coconut cream* until it just simmers.

2. Add chocolate and stir until melted.

(*do not use liquid milk, only cream)



¼ cup

chopped hazelnuts


1. Assemble the cake, adding buttercream between the layers and leaving the outside mostly bare. This is called a naked cake.».

2. Add the frosting to the top of the cake and let it drip down the sides.

3. Decorate with chopped hazelnuts.

Good tasting!

Recipe courtesy of Lulubelle & Co

* For my part, I always use a good olive oil in my cakes, for its contribution to health.


Leave a comment

All comments are moderated before posting