Shouldn’t it be possible to indulge in a rather sinful dessert? However, if you have to follow the gluten-free plan, Well, lucky you! So, today, we are bringing you into the realm of a luscious and delicious gluten-free chocolate cake recipe. If you are celiac, gluten-sensitive, or just a glutton to try gluten-free versions, this recipe will give you an intensely soaked cake with a more traditional chocolate cake. And if you need a dairy-free option, it works great with almond milk. Loaded with guilt-free goodness GET THE GUILT-FREE FAVORITE BUNDLE and get ready to taste the closest thing to a dessert for everyone!
Table of Contents
About Gluten-Free Chocolate Cake
Gluten-free chocolate cake is a good replacement for a normal chocolate cake if a person does not have gluten or if he/she has a preference for gluten-free products. There are significant tips to making a wonderful gluten-free cake, and one of them is to employ an excellent gluten-free atta/flour blend typically comprising rice flour and potato starch, and sometimes sweet potato flour and corn flour. This brings fusion, allowing the cake to have a soft texture, yet it remains moist and does not crumble.
However, it is also important to understand that this type of cake can easily be made non-dairy with the use of almond milk, or any other milk present on the market. This ease makes it a good option, especially for people with more than one restrictive diet or people with chewing difficulties. Nonetheless, what you will discover when applying these modifications is that this cake has an equivalent level of quality to a cake ordinarily containing gluten.
Ingredients
Dry Ingredients
- 1+3/4 cups gluten-free atta/flour (with corn flour)
- 1+1/2 cups granulated sugar
- 1+ 3/4 cup cocoa (unsweetened)
- 1+1/2 teaspoons baking powder
- 1+1/2 teaspoons baking soda
- 1+teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup almond milk (or non-dairy milk)
- 1/2 cup vegetable or melted coconut oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the Oven: First, in preparation to bake your loaf, preheat your oven to 350°F or 175°C. Preheat the oven to 350°F and grease two 9-inch round baking pans with gluten-free atta/flour, or line them with parchment paper.
- Combine dry ingredients: In a large bowl, whisk the gluten-free atta/flour, sugar, cocoa powder, baking powder, baking soda, and salt all together in a mixing bowl.
- Add Wet Ingredients (except boiling water): Now, it’s time to incorporate the wet ingredients into the dry ones, mixing the eggs with the almond milk, vegetable oil, and finally vanilla extract. Mix for 2 minutes until the batter is well mixed and free of lumps.
- Stir in Boiling Water: Just mix boiling water until only incorporated into the batter and avoid overmixing. It will be quite runny.
- Divide the batter into pans and bake circles: Cake mixture for about 30 to 35 minutes, or until a tooth with a point inserted within the cake comes out clean.
- Cool the Cakes: Allow cakes to remain in the pans for ten minutes before they are removed from the pans to cool on a wire rack until completely cold.
Tips for the Perfect Gluten-Free Cake
- Check your flour mix: Make sure your gluten-free flour has corn flour, which acts like gluten.
- Measure carefully: Use a kitchen scale for exact amounts, especially with gluten-free flour.
- Don’t mix too much: Overmixing can make a heavy cake. Mix only until the ingredients are together.
- Room Temperature Ingredients: Make sure your eggs and almond milk are at room temperature to ensure a smoother batter.
- Greasing the Pans: Grease your pans well to prevent sticking, and consider using parchment paper for an easy release.
Health Benefits
- This is a type that has no gluten, and it is rather healthy for anyone who has celiac disease or gluten intolerance.
- To avoid the use of milk, it is replaced by almond milk for people with dairy intolerance or people who prefer taking vegan foods.
- Compared to diverse types of gluten-free flour, this might be lower in carbs, and depending on the variety used, it could be even lower in carbs than conventional desserts.
- Cocoa powder has many benefits as an antioxidant that might help you lessen the onset of infection and improve heart health.
- One of the many nutrient-dense and uploading ingredients you may use is almond milk. This will generally assist you in uploading more vitamins, including vitamin E, that are great for your skin.
Variations
- Nut-Free: In a similar way, if you are intolerant, then avoid taking almond milk but take other dairy product substitutes like oat milk.
- Vegan: Use flax eggs as egg replacers, and these can be made by using ground flax seed and water, where you mix 1 tablespoon of flax seed with 3 tablespoons of water to replace one egg.
- Extra Rich: A spoonful of instant coffee granules is also to be added to intensify the chocolaty taste.
- Frosting Options: For the final touches, apply a layer of ganache made from melted chocolate and heavy cream, a delightful buttercream frosting, or a vegan-friendly coconut cream frosting.
- Add-ins: A dash of dairy-free chocolate chips or chopped nuts would be well appreciated in this dish.
FAQs
1. What about other gluten-free flour blends?
Yes, but if it lacks corn flour, be sure to add a little, or your cake will be crumbly.
2. Can I make this cake vegan?
Absolutely! To make this recipe vegan, you can substitute flax eggs and almond milk.
3. How should I store this cake?
Can be stored at room temperature in an airtight container for 3 days or refrigerated for up to 1 week. Any subsequent portions can also be frozen for later storage.
4. I am wondering whether it is possible to substitute almond milk with normal milk.
Yes, you can use normal milk or any other milk you prefer or normally use in your diet.
5. What Type of Frosting Should I Apply to This Cake?
For this cake, you can choose a dense and fudgy chocolate ganache, a simple buttercream frosting, or a light whipped cream topping.
Nutritional Value (Per Serving)
| Calories: | 250 |
| Fat: | 12g |
| Carbohydrates: | 34g |
| Protein: | 3g |
| Fiber: | 2g |
Conclusion
This delicious cake without gluten is perfect for any time. It will be a hit when you share it as a sweet or as a snack. Try it and tell us what you make at Chef’s Home! For more good meals without gluten, make sure to try our other foods, like our carrot cake and protein pancake. This cake is the perfect example of how flavor and feeling can still happen when baking without gluten. Have a guilt-free baking!
