The best Gluten free chocolate cake

This is by far the best Gluten free chocolate cake you will ever make. Do yourself a favor and bake this. So easy and extremely delicious.

The best Gluten free chocolate cake

Holly smokes, I have just baked the best gluten free chocolate cake ever. You need to make this cake ASAP it is that good. This for sure is going to be my to go chocolate cake recipe from now on. I am super excited about it.

I am not Celiac, but once in a while I bake gluten free goodies. I have friends that are on wheat free diets so I am inspired to make things wheat and grain free.

For this first version I did used a little bit of coffee liquor because I didn’t have instant espresso powder even though I used 1 cup of black coffee for the batter. I think coffee and chocolate complement each other rather good, especially while baking. However, if you don’t like coffee you can just replace the 1 cup of black coffee for any type of milk of your choice. The cake will come good as well.

For the topping of the cake I used heavy cream and used honey to sweetened it. You can use sugar if you like but for me honey is a better option.

On another note, I am still in Spain. I have another week remaining however I feel that time has flown by. It have been here 6 weeks total and I can’t believe it is coming to an end. I have taken a lot of pictures that I want to share with you. I really don’t know where to begin though because I have about 1000 pictures  that I need to edit and that for sure it is not fun.

Well going back to the US is going to be a bit sad. On our return we will have another vacation and visit the Appalachian mountains in TN, so I guess it is not all that bad going back. I can’t wait to go hiking there and enjoy the mountains.

I hope you like this gluten free chocolate cake. We sure are still enjoying it. Next time I think I might do something to the recipe that will make it even better so stay tuned.

Enjoy!

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Note that if you like you can make the cake on a different baking pan. I used a 8×8 square baking pan but I think a 9 inch round baking pan will be great as well. Also you can add any topping of your choice or leave the cake just with the heavy cream all by itself. Either way it will be good. I used a milk chocolate bar with hazelnuts to decorate the cake. I intended to use a dark chocolate bar but I had none available.

The best Gluten free chocolate cake

If you were or are looking for a gluten free version of a chocolate cake do yourself a favor and bake this one. You will love it and so will your friends. No one will know this is a gluten free chocolate cake it is that good :-)

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The best Gluten free chocolate cake

Miryam's original recipe

Yield: 12-14 servings

Total Time: 40 minutes

Ingredients:

Topping:

  • 2 cups heavy cream
  • 1/4 cup maple syrup or honey
  • 6 oz dark chocolate, chopped

Directions:

Preheat oven to 350F. Grease and flour, I used coconut flour, a 8x8 square baking pan and set aside.

In a bowl add the eggs, olive oil, and sugar. With a wire whisk, whisk until combined. Add coconut flour, cocoa powder, baking powder and baking soda and incorporate well until there are no lumps. Add the black coffee, coffee liquor, if using, and mix through.

Add batter to the prepared pan and bake for 20-25 minutes or until a cake tester comes out clean. I baked mine for about 24 minutes.

Remove cake from the oven and let it cool on a cooling rack.

To prepare the whip cream, place heavy cream and honey in a  bowl and with a hand held whisk, whisk until firm peaks form.

Spread heavy cream over cooled chocolate cake and evenly sprinkle some chopped dark chocolate or any other chocolate of your choice.

Keep cake refrigerated.

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Nutrition facts calculated based on the recipe giving 12 servings.


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15 comments

  1. I am all about the no fuss baked goods. This looks and sounds amazing. I will be making this soon!

  2. No me lo puedo creer, se parece un montón al pan de leche relleno de chocolate que hice el domingo. El aspecto es super parecido, los ingredientes varian un poco. Otro día probaré con tu receta.

  3. Looks good! I think I’ll try it out with blueberries or raspberries and tons of lemon zest and some lemon extract. How is the texture? I haven’t had pound cake since I was very young, but I remember them as being kind of dry.

  4. Erin,

    It is a little bit dense but I like it though, it is different, yet still good.

    I think your fruit choice with the lemon zest will be even better, more refreshing and I bet they blueberries won’t drop to the bottom of the cake :-)

  5. I love dense! As long as it’s dense and moist.

    I make a super unhealthy lemon blueberry quick bread and the blueberries usually sink a little unless I coat them in flour. So I guess it’s always a good idea to coat berries in a tiny bit of flour! I can’t wait to make this. :)

  6. This sounds awesome! Love the combo of flavor!

  7. Miryam me gusta mucho este cake…personalmente me encanta que sea tan compacto…sabes como estaría muy bueno en vez de chocolate ponerle arándanos o fresas…que te parece??? o plátano??
    Lo que más me cuesta de tus recetas són las mediadas que yo con los cups y spoons no me aclaro…..
    como van los estudios??? espero que bien….
    muchos besos

  8. Nuria,

    tengo un articulo donde la pagina de recetas favoritas que es para conversiones de comida asi que si tienes problema de conversiones vete ahi :-)

    Si el pound cake estaria mejor con frutas silvestres. La proxima vez creo que lo voy a probar asi.
    El estudio mas o menos :-(

  9. I made a blueberry lemon version but I really messed it up and then underbaked it (all my fault and not the recipe’s fault). It was still really good! What size loaf pan was I supposed to use? So that I know for next time. :) Thank you!

  10. Hamannde,

    so sorry to ear that the result wasn’t satisfactory, maybe next time :-)

    I used a 9 inch loaf pan but I am sure you can also use an 8 inch if you don’t have the 9 inch. I would suppose the loaf cake will be just a little bit taller.

    Regards

  11. But it was more than satisfactory, it was really good! Today I made a cinnamon version. I used 1.5 tablespoons of cinnamon (maybe I’ll use 1 tablespoon next time) and a little less than 1/2 cup honey instead of any sugar. I like this version even better. :) It doesn’t taste whole wheat-y at all, and neither did the other version. Thanks for the pan size!

  12. Hamannde,

    Will try the cinnamon and blueberrie version next time around. I want to make it again when I get back to NJ next wk so will see how it goes.

    I am glad this time around it worked :-) and thanks for the variation suggestions.

    Regards

  13. Sorry but it’s me again. I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid. I just wish I remember how much I reduced it. That’s it from me. :)

  14. I made this cake, it was so delicious. It lasted one day! Can I double the recipe and get good results?

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