I copied down ingredients of this cake from a Martha Stewart Living Show years ago.  I have since adapted it to be sugar-free, egg, gluten, and dairy-free.  Her original recipe called for 1 1/2 cups flour, 3 eggs, 1/2 cocoa, and 1 cup of honey. I substituted gluten-free flours (along with zanthum gum), and cut the honey in half.   I found that it was too sweet for my taste, especially since I added icing, and coconut.   And I used flax eggs (3 tbsp. flax seed soaked in 3 tbsp. water)   The gluten-free flour made the cake more dense, almost brownie like, and the amaranth seeds gave it a delightful crunch.  This is a very satisfying treat!   I think this is my new favorite dessert!  Enjoy!


3/4 cup walnuts (toasted 5-7 minutes)
2 cups white rice flour
1/2 cup coconut flour
1 teaspoon zanthum gum
1/4 cup amaranth seeds (optional)
1/2 cup honey
1 cup unsweetened applesauce
3 flax eggs (3 tbsp. flax seeds soaked 10 minutes in 3 tbsp. water)
1 cup grated, unsweetened coconut flakes
1 heaping tablespoon coconut milk powder (optional)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
Icing (see below)
Extra loose large-flaked coconut


Toast walnuts in 350 degree oven for 5-7 minutes.  Cool.

Add all ingredients to a large mixing bowl.  Mix well.

Pour mixture into greased 8 x 8 or 9 x 11 cake pan.

Bake at 350 degrees for 30 minutes, or until toothpick comes out clean.


Ice cake.  Top with large flaked unsweetened coconut.  Refrigerate to set icing.

Icing Recipe

1 can full-fat coconut milk (overnight in refrigerator or 4 hours at least)
1/2 cup sugar-free confectioners sugar
1 teaspoon vanilla

Scoop coconut solids into blender.  Keep coconut liquid  for later use in smoothies or soups.  Add rest of the ingredients, and blend at high speed until thick and fluffy.  Keep in refrigerator until ready to use.  It will soften at room temperature, so you may need to keep the cake in the refrigerator until time to serve.