Gluten-free Chocolate Cake is a joyful thing! And that’s true for today’s gluten-free Chocolate Cake recipe, too. Truth be told, I’ve shared more than one chocolate cake recipe here at gfe—3-Minute Chocolate Cake, Flourless Chocolate Cake, Flourless Chocolate Banana Honey Walnut Cake, Double Chocolate Clementine Cake, Chocolate Zucchini “Loaf Cake,” and Mediterranean Chocolate Cake.
Simple chocolate cakes are the very best in my opinion, so I was excited when Lydia at The Perfect Pantry shared her adaptation of Quick and Easy Chocolate Dump Cake. Lydia’s adaptation was not gluten free, but it was already vegan. Vegan recipes please my vegan, dairy-free, and/or egg-free readers. With a few additional changes, I made this cake gluten free and a bit healthier. So now you have a delicious dairy-free, egg-free chocolate cake!
The resulting cake is not very sweet and has that sort of rich Devil’s Food or buttermilk cake flavor. I’m so pleased with the recipe that I’m entering it for this month’s Go Ahead Honey, It’s Gluten Free—Garden Tea Party event hosted by the lovely Raj and Sonia of Flip Cookbook. (Incidentally, there’s a photo of them here with Linda of Gluten-Free Homemaker in Linda’s post on the BlogHer Food conference.)
This cake’s medium sweetness makes it perfect for pairing with a lovely cup of tea. My gluten-free support group holds a tea party every year now and we love it because, of course, your typical tea events are not gluten-free. Plus, we can adjust the recipes however we need them. Tea party fare includes many of our favorites, recipes like Seafood Chowder, Baked Potato Soup, Pumpkin Soup, Great Salad, Elegant and Easy Party Puffs, Banana Maple-Nut Muffins, Cinnamon-Sugar Crusted Almond Popovers, and Molasses Banana Bread.
We don hats from my vintage hat collection, bring out the fancy tablecloths and our best china and silver, and enjoy a host of wonderful sweet and savory items. So far, we’ve held our tea events during the winter per my members’ request, but Raj and Sonja’s Garden Tea Party sounds just lovely. I can’t wait to see what everyone will be sharing!
So here we are at Memorial Day weekend, which is considered the kickoff to summer. This weekend, remember those who gave their lives in military service and those who still serve today. We owe these individuals (and their families) a great debt.
Hug your loved ones and enjoy some chocolate cake! For other scrumptious gluten-free chocolate cakes (or similar), check out some more recipes from a few of my favorite blogger friends at the bottom of this post.
- ¾ cup coconut palm sugar[/b] (or granulated sugar)
- 1 cup gluten-free flour mix (I use my [b]Two-Ingredient Gluten-Free Flour Mix)
- ½ cup almond flour
- 2 tbsp coconut flour
- ⅓ cup cocoa powder (or raw cacao powder)
- 1 ½ tsp baking soda
- ½ tsp sea salt
- 2 tsp vanilla extract (I like my homemade version best)
- ½ cup extra virgin olive oil
- 1 cup cold water
- 2 tbsp apple cider vinegar
- Preheat oven to 375 degrees Fahrenheit. Ensure oven is fully preheated before you begin to mix the ingredients, as you have to work quickly once you get started.
- Grease 8x8-inch baking pan well.
- In a large mixing bowl, whisk together the coconut palm sugar, flour mix, almond flour, coconut flour, cocoa powder, baking soda, sea salt, vanilla extract, oil, and cold water. Blend well. Note that the absorbent nature of the coconut flour will make the batter thicken upon stirring; this is good.
- Then, add the vinegar and stir immediately. The vinegar and baking soda reaction will cause the mixture to foam up a bit. These ingredients along with their reaction and the subsequent baking process take the place of eggs. Stir quickly and transfer to the baking pan. Then, as Lydia says: “Get the pan into the oven as fast as you can.”
- Bake for 20-25 minutes, until toothpick comes out clean. Remove the pan to a cooling rack, and let it cool completely. Cut into squares.
- Enjoy “as is,” or “accessorize” a bit more if you like: sift confectioner’s (powdered) sugar over the top or top with a simple Vanilla Ice Cream or something more decadent like Crème Brulee Ice Cream.
As you can see from the recipe, I didn’t use any gums so there may be a slight crumble factor. It did not bother us---and I’m not sure it will happen each and every time as I rushed mine on the cooling!---but if you want to ensure crumb free, you may either add 1 tsp xanthan gum or 1 tsp chia seed (if you are a fan) and let the latter sit in the batter for a minute after the cold water is added, before you add the vinegar.
Cutting with a plastic knife ensures straight-edged pieces with less crumbs. This is a tip that Linda (The Gluten-Free Homemaker) reminded me of in one of her posts in her ongoing Kitchen Tips series. (Incidentally, cutting a head of lettuce with a plastic knife will also ensure that the cut edges don’t “rust”; i.e., turn brown. I'm not a fan of plastic in general, but I like these characteristics.)
Chocolate-Covered Cake Balls from Alisa Cooks (be sure to use gluten-free cake mix)