Gluten free chocolate cake

Have you tried to make a gluten free cake before? I have had a chance to make a few so far and even though no one in my family suffers from celiac disease I like to make gluten free goodies from time to time. This gluten free chocolate cake is moist, spongy and just plain awesome.

Gluten free chocolate cake | Eat Good 4 Life

To finis the cake, I added some hazelnuts for the topping. You can add any nuts of your choice. I like hazelnuts a lot and since it goes great with chocolate I figured it would be perfect but any nuts would work!

This is my first time using a mixture of brown rice flour and almond flour to make a gluten free cake. The consistency was jut great. It turned out super moist, light and delicious. I think this is now my favorite chocolate cake batter.

You can also turn this gluten free chocolate cake batter into cupcakes or muffins if you like, it will also work, so if you rather do that instead of cake it will turn out just fine.

For the gluten free chocolate cake make sure you visit my friends at Nuts.com. There you will find both the almond and brown rice flour. They have other flours you may need for your cooking and baking as well as a large variety of nuts and dried fruits. If you are thinking of stocking your pantry for the upcoming holidays this is the place to find almost anything you need.

Enjoy!

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15 comments

  1. Wow! These look so amazing. I can’t eat oats so would have to sub that out with puffed rice or something similar but I can’t wait to try these in a week or two when I get a chance to make them. Thanks for the recipe. Will let you know how they turn out :D

  2. Love this recipe so much. Thanks for sharing. Pinning it ;-)

  3. I love using dates in desserts! I too find them so easy to eat! These look so great!

  4. I love all the layers! Who would have thought those decadent treats are even good for you!

  5. These are absolutely amazing, Miryam!!!

  6. Love the layers! I need to do more with dates!

  7. This was a bit problematic for me. First, the middle layer was a bit liquedy and not like pizza doe so I added more almond flour thinking that would make it more doughey but that did not work, so I poured it in. Of course, the caramel layer is next so I knew that would be problematic. I followed the directions exactly so I placed the caramel ingredients in the food processor. OOPS it tells you later to add the peanuts, that were listed in the ingredients so now they are itty bitty pieces in the caramel mix. I had to add a lot more than 3 T water probably more than double. I layered it on the middle almond layer carefully because it was liquid. There was a note at the bottom about hydrating the dates. Mine weren’t really dry but that would be a nice notation in the caramel layer area. It is in the freezer now so I don’t know how this will taste but so far I feel like a failure.

  8. Oh no, so sorry. The peanuts are suppose to remain whole that is why you add them later on when the caramel layer is smooth in consistency. The amt of water is noted in the recipe in which you may have to add more. Depending on the dates you are using you may have to use more or less. As far as the middle layer, if yours was not doughy enough adding more almond flour should have worked. Well, I hope they come out of the freezer the right consistency. Since the layers will solidify the recipe maybe safe. Let me know how it turns out. I hope it is edible! Sorry yours didn’t turn out as planned.

  9. I would love to try so many of the great looking and sounding recipes that you have. But,many of them call for dates. Which I LOVE but just eating one or two of them give me lots of (being said in a low whisper) gas.

  10. Hi, these look amazing. Almond flour is so expensive. Could you suggest an alternative? Wild ground almonds work?
    Thanks :)

  11. AWESOME! I had these on my wish list for months before finding an excuse to make them – a dinner party with my gluten free sister in law. I thought I could get away with making them in a mini food processor, but that didn’t work, so I transferred it to the magic bullet, that didn’t work either. Took forever to get a workable consistency on the caramel layer. But they turned out great tasting! So I bought a big food processor just to be able to make these ALL THE TIME. Only been 3 times now, but I plan on making them tonight. I also had an issue with the flour layer not looking like “dough”, but I just layer it on anyways and it’s fine. Each time they turn out a little different but they always taste amazing! These are a hit every time I share them!!! THANK YOU! :)

    • Yes having a powerful food processor helps a lot :-) I am glad you are so persistent with the recipe and that you like it so much. That caramel layer is a bit more work. I need to make it again soon!

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