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!

IMG_5695 IMG_5662

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 :-)

PrintPrint

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.

Screen Shot 2013-07-24 at 10.58.57 PM

Nutrition facts calculated based on the recipe giving 12 servings.


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web33/web/wp-content/themes/eatgood4life/single.php on line 44

Related Posts

9 comments

  1. I think it’s good that you slow down a bit. No sense in stressing out about getting posts out…I know I’m guilty of that one! Your recipes are always amazing and we’re just glad you’re back! :-) Plus, this monkey bread looks incredibly decadent. :-)

  2. I always wondered how you were able to post so much. I mean, I was very happy about it, but I’m happy you’re going to take some more time for yourself. :)

    I bought some brown rice syrup for a cookie recipe but the cookies came out rubbery. It was weird. I hope you can find something good to do with it! I also have barley malt syrup. You have any recipes with that? :)

    I don’t know about Spanish flour, but the standard German flour is like American pastry flour, so stuff sometimes comes out differently. So maybe the flour also made your Spanish bread fluffier. Can you tell us how much fresh yeast to use? I tried converting it but I got 84 grams of fresh yeast and that sounds like a lot.

    The bread looks yummy! I’ve actually never even had monkey bread so I should really try this soon.

  3. Hi Miryam, I think it’s good that you’re giving yourself permission to step back from the stress of posting too often. I have always felt that if the blogging pace ever starts to feel like a chore, that’s the time to slow down. This recipe looks heavenly; I have never made my own monkey bread, and I love the chocolate variation. I also love your plan to use healthier ingredients in your baking. I have been trying that too, to some extent, and it’s usually a nice surprise to see how things turn out.
    :) Jane

  4. Thanks everyone for your understanding :-) much appreciated, will try to post goodies as much as possible!

    Texanerin, I have no idea about the barley malt syrup but as far as the brown rice syrup is concern, I will find a way to incorporate it into some recipes so stay tuned.

    About the question on the fresh yeast. I bought little packages of 2 at Carrefour, a chain of supermarkets they had in Europe. Each package of yeast suggested to use 500 gr of flour. I don’t remember how much they weight but I think the yeast package was each about 25 gr. Sorry I couldn’t be of more help. I will research here where I can find fresh yeast because I really want to use it!!

  5. I love Carrefour! We stopped at every one we passed in Madrid. I especially like their huge bars of cheap Carrefour chocolate. :)

    Anyway, thanks for your answer. I’ll try to find out about the yeast too and I’ll let you know if I’m successful! Supposedly, 42g of fresh yeast = 14g of dry yeast.

  6. Texanerin,

    cool….
    thanks for the info :-)

  7. I made this for breakfast! Only I somehow forgot all the butter. Whoops. It was still yummy! It was like a gigantic cinnamon roll. But I’m going to try it again with the butter. :)

  8. Texanerin,

    it will be a lot better with the butter next time around :-)

    I am glad you liked it!

  9. Sydney is full of surprises that will never disappoint the visitors taking Cheap flights to Sydney.

Leave a Reply

Your email address will not be published. Required fields are marked *