Who doesn’t love chocolate?
My kids were asking me for a chocolate cake recently and I really didn’t want to make the same old recipe with grains and sugar, so I decided to try and develop my own gluten-free chocolate cake. Baking gluten-free can be a challenge at first, you have to adapt to different flours and consistencies, but I had wonderful experiences with Alex Snodgrass’ recipes (she is a great resource for healthy recipes!), so having her as my inspiration, I started baking and the result was a delicious, moist (and with a slight crunch at the top) chocolate cake. This recipe is also grain-free and dairy-free.
Let me know if you try it!
Ingredients
2 pasture raised eggs
1/2 cup pure maple syrup
1/2 cup avocado oil
1 tsp pure organic vanilla extract
1 cup superfine blanched almond flour (I use Costco’s brand)
1/2 cup tapioca flour (I used Bob’s Red Mill brand)
1/4 cup cacao powder
1 tbsp organic almond butter
1 tsp baking powder
1 tsp baking soda
1/3 cup chocolate chips *optional (use Lily’s brand for dairy-free) or Unreal milk chocolate gems (my personal favorite)
Instructions
Preheat the oven at 350F. Coat a round 9” circle pan with avocado or coconut oil spray (for easier removal, I’d suggest using parchment paper). In a medium bowl mix together the eggs, maple syrup, avocado oil, almond butter and vanilla. Add the almond flour, tapioca flour and cacao powder. When the mixture is well combined, add baking powder and baking soda, then pour the batter into the pan. Optional: add chocolate chips on top of the cake. Bake at 350F for 20min.
