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!)
Lusciously Gluten-Free Chocolate Cake
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.
- 1/2 cup unsweetened organic cacao powder
- 1/2 cup gluten-free flour blend
- 1/2 cup finely ground gluten-free oats
- 2 Tbsp coconut flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon xanthan gum or guar gum (OMIT if using a gluten-free flour blend with added xanthan gum)
- 1/4 cup raw honey or agave nectar
- SECRET INGREDIENT: 1 medium avocado, peeled and cored (for creamy texture & extra moisture!)
- 1 1/2 ripe bananas, mashed
- Fake buttermilk: 1 can unsweetened coconut milk + 1 tablespoon apple cider vinegar
- 1/4 cup coconut oil (melted)
- 2 teaspoons gluten-free vanilla extract
Gluten-free glaze (not necessary – but then again, totally necessary)
- 1/2 cup sugar or sweetener of your choice
- 3/4 cup raw agave nectar
- 8 Tbsp coconut oil
- 2 tsp vanilla extract
- 3/4 cup coconut milk
- 1/4 cup (packed full) raw cacao powder
- 1 cup arrowroot starch
- Preheat oven to 350 ° F and set aside a greased, 9″ circular pan (or 13″x9″ rectangular pan).
- In a large bowl, mix together flours, ground oats, baking soda, baking powder, salt and (if necessary) xanthan gum.
- In a separate bowl (or blender), combine “buttermilk” (coconut milk/vinegar), avocado and bananas and puree until creamy.
- Add buttermilk, avocado and banana to flour mixture.
- Mix in oil, agave nectar and vanilla extract.
- 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:
- In a medium-sized sauce pan, melt coconut oil over medium-low heat.
- Stir in agave, sugar and coconut milk and mix until sugar is dissolved.
- Add vanilla extract and whisk in the cocoa powder.
- Remove pot from heat and let it sit for 2 minutes before whisking in tapioca flour.
- Place in the fridge to thicken and slightly cool.
- Once cake and glaze are cooled, drizzle to your heart’s desire and ENJOY!
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