Celebrate with Yummy, Gluten-Free Cake!

Birthday? Graduation? End of an especially long day?

Whatever your reason for celebrating, why not do so with a delicious, gluten-free cake that’s also easy to make? Unlike other crumbly creations, this gluten-less recipe actually has that fudgy, melt-in-your-mouth moistness you crave in a celebratory cake. (And the secret ingredient just may surprise you!)

Gluten-Free Chocolate Cake

Lusciously Gluten-Free Chocolate Cake

Ingredients

Note: New updated recipe! If you have a favorite GF baking flour blend, you can use it in place of the potato starch, almond and tapioca flours.

Gluten-free glaze (not necessary – but then again, totally necessary)


Directions

  1. Preheat oven to 350 ° F and set aside a greased, 9″ circular pan (or 13″x9″ rectangular pan).
  2. In a large bowl, mix together flours, ground oats, baking soda, baking powder, salt and (if necessary) xanthan gum.
  3. In a separate bowl (or blender), combine “buttermilk” (coconut milk/vinegar), avocado and bananas and puree until creamy.
  4. Add buttermilk, avocado and banana to flour mixture.
  5. Mix in oil, agave nectar and vanilla extract.
  6. Pour batter into pan and bake on top shelf for 50 minutes.

NOTE: The inside of this cake is definitely softer than most – if it seems extra gooey, let it cool in the pan for 1-2 hours to allow it to set.

To make the glaze:

  1. In a medium-sized sauce pan, melt coconut oil over medium-low heat.
  2. Stir in agave, sugar and coconut milk and mix until sugar is dissolved.
  3. Add vanilla extract and whisk in the cocoa powder.
  4. Remove pot from heat and let it sit for 2 minutes before whisking in tapioca flour.
  5. Place in the fridge to thicken and slightly cool.
  6. Once cake and glaze are cooled, drizzle to your heart’s desire and ENJOY!
GlutenFreeCakeAllGone

Grab a slice before it’s all gone!

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10 comments on «Celebrate with Yummy, Gluten-Free Cake!»

  1. Leon Parault says:

    The gluten-free cake looks delicious and I will do it but what are the calories, carbs and fat?

  2. Nicole says:

    I tried this cake this weekend and it went horribly wrong. i followed the recipe EXACTLY and it would not bake. After 50 minutes I took it out and it was as if i never put it in the oven. The outside was baked, but the inside was like a super thick brownie batter. Later, i put it back in the overn for another 30 minutes and the same thing – wouldn’t bake. I have reviewed this recipe over and over again and cannot figure out why this cake did not turn out. Can anyone help with this? I noticed there are not a lot of reviews and was hoping that maybe there was a mistake in the recipe.
    This recipe calls for a lot of ingredients that people typically don’t have, especially people who are just making the transition to gluten-free, which means I spent a TON on the ingredients and not happy that it came out this way.
    I hope someone can email me or reply to this post with some kind of resolution or suggestion on what to change.
    Thanks.

    1. Katie says:

      Hi Nicole! I’m so sorry about your cake :( I’ve been there before so I know how frustrating it is. This recipe is definitely designed to be more ‘fudgy’ than other cakes (like the texture of fresh-from-the-oven brownies), so it sounds like yours was on the right track. Some possible solutions — sub the sweet rice flour for almond flour OR use a pre-blended gluten-free flour mix in place of the potato starch, tapioca and sweet rice flour. I’ve been thinking about it, and maybe the sweet rice flour might be a bit too ‘gummy’ for this recipe when combined with the avocado. I left mine out on the counter in the pan for quite awhile (90 min or so) while before I glazed it, and it’s possible that’s why mine was firmer, so that’s also something to try. I’m going to add that information to the end of the recipe. Again, I’m so sorry about your cake!

  3. Kate Reed says:

    This question is for another recipe, not the chocolate cake. I recently received a Vitacost shipment, and on the side of the box was a recipe for Almond chocolate Chip Cookies. It is a simple recipe with almond butter, egg, soda, salt, choc chips. The recipe also calls for 3/4 cup of natural sweetener. The recipe does not specify if that is a liquid like agave or a granular like stevia. Has anyone used this recipe? Thanks.

  4. It seems really surprising that the secret ingredient is only an avocado. Thanks for the recipe.

  5. Judi says:

    I have tried this, and had the same problem. It would not cook, and I let it go an extra 30 minutes, still not cooked. After all I purchased, and then to have to toss it, i tried to eat it, but upset my stomach. Bummer, it looks so darn good. Anyone figure out a solution???

    1. Katie says:

      Oh no! I’m so sorry it didn’t work, Judi. :( I have made some edits to the recipe – the old one was definitely more fudgy, the new one is a little more firm, but still moist. Let me know if you decide to try it. :)

  6. Angie says:

    Is it correct that this recipe does not contain eggs? Just wanted to make sure before I waste expensive ingredients. Thanks!

    1. Katie says:

      Angie, this is correct! Take another look at the ingredients, as I tweaked ‘em after a little experimenting. I decided a pre-mixed GF flour blend was an easier way to go, plus added mashed banana for extra moisture/binding. (Should be just fine without the egg thanks to the banana, avocado and honey.)

  7. Sharon says:

    I love this cake, it’s the best !, I used the old recipe tho not the new one, I make this cake all the time and it comes out perfect after 50 mins in the oven, I use 1/2 cup of coconut flour, 1/2 cup of brown rice flour and 1/2 cup of tapioca flour so quite alot more flour than is in this recipe :)

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