Well, I’ve outdone myself. I have been working on my gluten-free baking skills for a couple of years now and this recipe takes the cake!
My lovely roommate (who I consider a sister), had a birthday this weekend, so I decided to surprise her with a gluten free chocolate cake that would fill her heart with joy. This cake is extremely moist, rich in chocolate, and both fluffy and dense in all the right places. Your friends will never guess that its gluten free, they will only shower you with compliments about how delicious it is!
And it’s surprisingly easy to make…
For the cake:
2 cups blanched almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp Himalayan pink salt
2/3 cup maple syrup
1/3 cup water
1 Tbsp vanilla
For the vegan chocolate:
4 oz chocolate (I used a combination of dark chocolate and dark chocolate sea salt)
1/3 cup coconut oil
1/2 cup coconut nectar (or maple syrup, I used coconut here)
½ cup almond butter
¼ cup almond milk or coconut milk (I used an almond/coconut blend)
Step 1: Preheat oven to 350 degrees.
Step 2: Grease two 6 inch round cake pans with coconut oil. If you don’t have two pans, you can bake the cake in a normal rectangular pan, let it cool, and then cut it in half and layer it that way.
Step 3: Whisk the dry ingredients together in one bowl, and the wet ingredients in another. Then pour the wet ingredients into the dry ingredients and stir. Pour the batter into the pan(s) and bake for 25 minutes or until a toothpick comes out clean.
*Note- you’ll want the cake to be sufficiently cool before adding the chocolate frosting, so I wouldn’t bother with step 4 until you pull the cake out of the oven. I stuck mine in the fridge while making the chocolate to speed up the process.
Step 4: Melt the chocolate and coconut oil in a small pot. Once they are sufficiently melty, add the coconut nectar and stir. Then add the almond butter and whisk until the mixture it’s nice and smooth. Be warned: this chocolate is deliciously addicting.
Step 5: Pull the chocolate from the stove and allow it to cool slightly. After you’ve pulled the cakes from the pans, assemble them by pouring half of the chocolate mixture over the first layer, placing the second layer on top, and then pouring the remaining chocolate over the top of the cake. Refrigerate for a few minutes so that the chocolate begins to harden.
Step 6: Before the chocolate frosting has completely hardened, pull the cake from the fridge and add whatever toppings you’d like to it. I used gluten-free Girl Scout cookies and chocolate sea salt almonds. You could decorate with coconut, dates, brownies, chocolate chips, nuts, or nothing at all because it’s delicious without the frills as well!
Step 7: Sing Happy Birthday and enjoy 😉