Gluten free flourless chocolate cake

I am in love with this gluten free flourless chocolate cake. It is so gooey. The chocolate flavor is just sensational. I actually made two versions of this cake, and even though we ate both already, this one was by far my favorite.

Gluten free chocolate cake | Eat Good 4 Life

With Valentine’s day coming our way, what best to make than a chocolate cake?. This cake not only is out of this world delicious but extremely simple to whip up.

Because I had to perform some experimentation with this recipe we actually had two versions of it to eat. Nothing wrong with that, I just had to make sure not to eat an entire cake all by myself. It was just so good…

For the first cake I used I Can’t Believe Is Not Butter and the taste, while good, it was a bit odd. More like a taste of fake butter. The way I can describe it is that taste you get when you go to the movies and eat their popcorn. While the popcorn is suppose to taste like it butter has been added to it, it doesn’t. All I can taste is imitation butter flavor.

For the second version I used Smart Balance Original Buttery Spread. The taste was much better. You couldn’t taste the butter flavor as much and the chocolate flavor came through much more on this cake version. It gave the cake recipe a more authentic flavor. My family agreed with me so that was good!

I love the fact that Smart Balance Original Buttery Spread is Non-GMO and dairy free. If you haven’t tried yet I think you would like it, plus it works great for baking cakes.

I am so in love with this gluten free flourless chocolate cake recipe that I think I am going to make it again over the weekend. My kids wanted me to make something sweet the other day and this cake exceeded their expectations.

If you like chocolate I suggest you try my gluten free flourless chocolate cake version. I think this is going to be one of our favorite to go recipe cakes when it comes to chocolate cake. The perfect chocolate combo that is sure to be a hit for everyone.

Enjoy!

Gluten free chocolate cake | Eat Good 4 LifeGluten free chocolate cake | Eat Good 4 LifeGluten free chocolate cake | Eat Good 4 LifeGluten free chocolate cake | Eat Good 4 Life

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Gluten free chocolate cake

Miryam's original

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

Directions:

Preheat oven to 350 degrees F. Line a 8 inch round baking pan with unbleached parchment paper. Set aside.

Combine the sugar and eggs on a stand mixer. Add the vanilla extract, melted spread and combine. With the mixer running, add the melted chocolate.

Turn mixer off and add the baking powder and cocoa powder. Combine on low speed to make sure the cocoa powder doesn't fly every where. Transfer the mixture to the prepared baking pan and bake for 25-30 minutes.

Let the cake cool in the pan and serve as desired.

 

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Smart Balance buttery spreads support healthy cholesterol levels already in the normal range.  Clinical research has proven that the right blend of fats may improve your cholesterol ratio when:

– At least 2/3 of your fat intake comes from these products or the Smart Balance Food Plan
– You limit total fat to about 30% of calories (65g per day)
– You limit saturated fat to 10% of calories (20g per day)
– You limit dietary cholesterol to average 300mg or less per day
– You avoid trans fat
– You exercise regularly

This is a sponsored conversation written by me on behalf of Smart Balance®. The opinions and text are all mine.


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19 comments

  1. Wow- looks terrific! I’ll bet it’s very rich, too.

  2. Aquest pastís em recorda un dels capítols de Callejeros-viajeros (Navidad en NY)! És molt típic, oi? jejejeje! Té una pinta deliciosa.
    Una forta abraçada

  3. Pretty cake! I guess I can’t resist pink cakes. :)

  4. Wow, this looks like a very intriguing cake recipe, Miryam! Whole wheat pastry flour, olive oil, chocolate extract . . . all really interesting ingredients! Love the pink frosting, too! Pink’s always been my favorite color, for everything, but especially for frosting. :)

    Jane

  5. Are your decorations made with a 1M tip? Your cake looks beautiful.

  6. This comment has been removed by the author.

  7. enn,

    I actually would not be able to tell you, I only have about two tips and use them for everything. I am not much of a cookie or cake decorator :-( I know I use a 16 in decorator bag maybe that helps.

    Jane,

    believe it or not the whole wheat pastry flour and light olive oil tastes fine and the cake it is also not that sweet and rich as a regular version maybe! Give it a go if you can, you will love it :-)

  8. I went and bought Bertolli Gentile just for this cake, thinking that was the German version of light olive oil. Now I see that Bertolli also has the gentile version in the U.S. Do you think half of the gentile stuff and half canola oil would work? Your cake is very pretty, by the way. :)

  9. Hamannde,

    you should be fine. Often time I use canola oil rather than olive oil. The only difference is that olive oil has healthier/better fat content than canola oil does but never the less canola oil is a great substitute.
    The flavor is pretty much the same when it comes to baking goods, and thanks for the kind comments!!

  10. I love this! Chocolate AND pink frosting! Can’t wait to make it!

  11. This is crazy! It tastes just like One Bowl Chocolate Cake (on Allrecipes), which I thought was the moistest and tastiest chocolate cake ever. Comments from the husband: it’s the “ultimate softness” and you can not tell it’s whole wheat, which means something because he is like a whole-wheat-in-baked-goods-detective. I followed directions exactly except I used half olive oil and half canola oil and used normal wheat wheat flour and vanilla. The mousse was also extremely excellent and it was firm enough so that it didn’t ooze out! Most amazing chocolate cake ever. Everyone should make it! Oh, I halved the recipe and made it in two 6 inch pans and it made an adorable tall cake. :)

  12. Yum that looks good!!

    Quick question:

    Canada doesn’t have heavy whipping cream, and regular whipping cream doesn’t really whip for me. I was wondering If I can substitue it with dream whip?

  13. Rabiya,

    is dream whip cool whip? I think it is. I would say so but I am not responsible if something doesn’t turn quite all right :-)

    If you make the frosting, add powder sugar a little bit at a time and let it sit for a few minutes bc the chocolate will sit and make the frosting hard . If you put to much powder sugar it will become stiff. It happen to me once :-(
    Let me know how the cake turns out if you try it.

    Thanks for visiting my blog!

  14. Dream whip is a powdered dessert topping, you have to add milk and vanilla to it. Anyway, thank you so much for the reply :) I will try out your recipe soon, and let you know how it turns out :)

  15. I was hoping to make this, but my husband and I don’t drink/eat coffee or things with coffee. Any ideas for a substitution on that? Thanks! It looks amazing!

  16. M mommy to 4,

    you can use warm water instead.
    Thanks for visiting my blog :-)

    Let me know how it turns out

  17. WoW! that was superb..so tempting.
    buy rift account

  18. Hi Miryam! I made this cake last night and it was delicious!  My cake didn’t rise as much as the ones shown in the images though (around half the height)  :\ I thought it was because of old baking powder/soda but I bought new ones and the results were the same.  Do you have any thoughts on what could’ve cause this?

    • Umm…I am not quite sure. I haven’t made this cake in forever but maybe it you want it to be a bit higher I would suggest a smaller cake pan, perhaps a 8 inch instead of a 9 inch. Since you already tried the baking powder/baking soda issue and that doesn’t seem to be the problem I would suggest using the smaller pan. I hope this helps a little bit.

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