Let’s bake this gluten free chocolate recipe in jiffy!
By now you all know that baking cheesecakes and chocolate desserts are my favourite bakes! I love chocolate and the way that it can enhance a recipe in a few simple steps. With this recipe it really makes gluten free baking that much easier! This delicious gluten free chocolate cake recipe is honestly a really easy one. The key to making this cake is definitely the almond flour and the chocolate icing. If you are into light and pillowy desserts, this one is definitely a winner.
For those of you who aren’t gluten free eaters, I promise you this recipe will change your mind! This is a simple sheet cake recipe and such an easy bake. I think that opening people’s minds to gluten free baking will make it almost easier to bake for some. Sometimes all you have are ground almonds at home, and the recipe is great for using just that. Also, your gluten free friends will thank you! I hope you enjoy this delicious gluten free chocolate cake recipe!
Bon Apetit,
Zorah
The main ingredients for this recipe:
- Almond Flour: this is the base of the dry ingredients for this recipe. The almond flour really makes the difference in this recipe because it is such a light flour. This gives you that moist and soft sponge texture
- Cococa Powder: I would use a high quality cocoa powder if you can. This adds to the darker colour of the cake and to the flavour quality.
- Eggs: Make sure that your eggs are at room temperature. This may seem like a small thing but if the eggs are still cold this can re-harden any fat in the recipe. The batter could even curdle.
How to store your delicious chocolate cake:
After the cake has cooled keep it in an airtight container outside of the fridge. This will also leave the cake moist for longer. If you do decide to refrigerate please make sure that the cake comes to room temperature before eating as it will be quite hard.
Delicious Gluten Free Chocolate Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12-16
servings10
minutes30
minutesThis delicious gluten free chocolate cake is the best gluten free cake ever! The sponge is pillowy soft and moist and the light chocolate frosting adds even more decadence. This is a very easy gluten free recipe and I hop you enjoy!
Ingredients
2 cups almond flour
1/3 cup granulated sugar
1/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
4 eggs
3/4 cup granulated sugar
2 tsp. vanilla extract
- Chocolate Frosting
100g 70% Dark chocolate
150g softened butter, salted
120g icing sugar
2 tbsp. cocoa powder
1 tbsp. whipping cream
1 tbsp. instant coffee
Directions
- Preheat your oven to 176C and line a square baking tin with parchment paper and set aside for now.
- In a medium bowl, combine the almond flour, 1/3 cup granulated sugar, cocoa powder, baking soda and salt and whisk to combine.
- In the bowl of your stand mixer, add in your eggs, vanilla and 3/4 cup granulated sugar and whisk on a medium speed until the batter is light, thick and fluffy. You can increase the speed to medium high once everything has combined well.
- Add the dry in the ingredients to the wet in the mixer and whisk on a low speed as you do not want to let the air out from the eggs.
- Scrape down the base of the bowl after 2 minutes to make sure everything is blended well.
- Once the ingredients are just about mixed, remove from the mixer and use a spatula to fold in any remaining dry parts.
- Pour the batter into the prepared baking tin, and even the top layer out.
- Place the cake in the oven for 25-35 minutes, once a toothpick comes out clean, you can remove the cake from the oven and place it on the counter to cool before removing it completely.
- Chocolate Frosting
- Melt the chocolate and set it aside to cool at room temperature.
- Add the espresso powder to 3 tablespoon of boiling water and mix and set aside.
- Add the butter, icing sugar and cocoa to a mixer with a creaming tool attachment and beat until creamy- about 3 minutes on a medium speed. Scrape down the base of the bowl.
- Add in the cooled, melted chocolate in a steady stream and set the mixer speed to low.
- Once the chocolate has combined a bit (1 minutes) add in the heavy cream and espresso and beat on medium-high until the colour starts to light and it’s smooth.
- Add the frosting to the cooled cake and enjoy!
