About this gluten free chocolate cake recipe
Everyone likes dessert. Everyone likes chocolate. Nobody that eats gluten free will ever have to miss out on a fantastic chocolate cake again. This is the best chocolate cake you will ever make.
This recipe has the added benefit of being gluten free. With all the hype lately about the dangers of gluten, this is important. More and more people, with or without gluten intolerance, are choosing to eat gluten free. The strict form of the paleo diet and the Bulletproof diet are both gluten free, as well.
Not a single person taste testing this chocolate cake has ever guessed that it is gluten free. The most common remark during development was “this is probably the best chocolate cake I have ever had.” My taste testers included a professional pastry chef and chocolate expert.
Another bonus: this is a very easy recipe to make. There is no creaming together the butter and the sugar. There is no adding eggs one at a time. There is no additional step of making frosting-this cake is so rich, moist and flavorful that no frosting is needed.
2 cups Bob’s Red Mill Gluten Free 1-to1 Baking Flour 2 cups Organic Sugar
3/4 cup Raw Organic Cocoa Powder 2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda 1 teaspoon salt
1/2 teaspoon Ground Cinnamon 1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg 1/2 teaspoon Ground Clove
2 Large Pasture Raised Eggs 1 cup Grass Fed Milk
1/2 cup Olive Oil 1 cup Boiling Coffee
1 cup Organic Dark Chocolate Chips
Preparing the gluten free chocolate cake recipe
1. Preheat the oven to 350-degrees
2. Spray a 10-inch springform pan with olive oil. Put 2 tablespoons of flour into the pan and tilt/shake to coat the pan, especially the joint between the side and the bottom(to prevent batter leaking out).
3. Place the eggs, milk and olive oil into the bowl of a stand mixer and beat together well with the whisk attachment. Or whisk together well by hand in a mixing bowl.
4. Place all of the dry ingredients except the chocolate chips into a mixing bowl and whisk together well.
5. Add the dry ingredients to the wet ingredients and mix together well.
6. Add the boiling coffee to the batter and mix together well.
7. Pour the batter into the oiled and floured springform pan. It is best to place the springform pan on a sheet tray. The batter is thin and sometimes leaks.
8. Sprinkle the chocolate chips evenly over the top of the batter.
9. Place the cake into the pre-heated oven and bake for 30 minutes.
10. Turn the cake and bake until a toothpick comes out clean, about another 20-30 minutes.
11. Remove the cake from the oven, allow to cool on a wire rack for 10 minutes and remove the pan ring.
12. Cool completely on the wire rack before cutting or transferring the cake to a serving platter.
Variations on this gluten free chocolate cake recipe
Many variations are possible based on this gluten free chocolate cake recipe. To retain the moistness and texture without additional chocolate flavor, increase the olive oil by 2 tablespoons and remove the chocolate chips. Make it a chocolate-coconut cake by adding 1 cup of dried, unsweetened coconut flakes. Adding 1 cup of chopped almonds, walnuts, macadamias and/or pecans adds plenty of nut flavor.
Replace the milk with orange juice for a zestier cake. Almond milk or coconut milk will make a dairy free cake. The additional of a pint of fresh raspberries or blackberries goes well with the chocolate flavor. Try 1 1/2 teaspoons of only ginger or only cinnamon for a different taste profile.
I love to serve this cake with fresh fruit purees. Strawberry and mango are my two favorites. A lightly cooked fruit compote also works well with the rich chocolate flavor of this cake. Whipped cream flavored with a little molasses or maple syrup works well, too.