This cake is for those that cannot have gluten. I have been experimenting with my gluten-free flour blend. So far I have made sandwich bread, and now chocolate cake. I was craving cake, and chocolate is my favorite flavor of cake, so I thought I would give it a try with this flour blend.
This recipe calls for bittersweet chocolate and raw cacao. The combination makes the cake perfect. To top it off I made a cream cheese frosting made with maple confectioners sugar and maple syrup. This cake is rich, decadent and worth every bite.
- 1 c extra light olive oil
- 6 oz bittersweet chocolate, chopped
- 2/3 c raw cacao
- 1 tsp instant coffee
- 1 1/3 + 1/4 c gluten free flour blend
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan
- 1 tsp sea salt
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 c honey granules
- 3/4 c maple sugar
- 1 c almond milk (or any other alternative milk)
Preheat oven to 350 degrees.
Grease rectangular pan or 2 9-inch cake pans. I chose to use the rectangular pan this time.
In a microwaveable bowl melt oil, bittersweet chocolate, raw cacao and instant coffee in the microwave at 30 second increments. Stir after each 30 seconds until chocolate is melted and well blended, about 90 seconds total. Set aside.
In a large bowl combine gluten free flour, baking powder, baking soda, xanthin and salt. Whisk until well combined. Set aside.
In a separate large bowl whisk together eggs, vanilla, honey granules, sugar and almond milk.
Add Chocolate mixture and stir well. Add flour mixture and stir until all ingredients are well combined.
Pour batter into prepared pan(s). Bake for about 30 – 40 minutes, or until toothpick inserted into cake comes out clean.
Remove from oven and set aside to completely cool.
Maple Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 c maple confectioners sugar
- 1/2 c maple syrup
- 1 tsp vanilla
- 1 tbsp almond milk
Combine all ingredients in bowl of a stand mixer. Using the whisk attachment start whisking the ingredients with a low speed, gradually increase speed. Whisk until frosting is smooth and airy.
Frost cooled cake.
Share. Eat. Enjoy.