Buddies, we’ve heard your pleas to launch our secret gluten-free chocolate cake recipe, and as we speak is your fortunate day! It’s primarily based off the baking combine we launched final yr after virtually a yr of improvement and numerous style checks. And it’s now able to make from scratch in your kitchen!
This cake is FLUFFY, moist, completely chocolaty, and undetectably vegan, gluten-free, grain-free, and naturally sweetened. PLUS, it comes collectively in simply 1 bowl! Bakers, begin your ovens…let’s make one EPIC chocolate cake!
How one can Make the BEST Gluten-Free Chocolate Cake
Making this 1-BOWL gluten-free chocolate cake is about so simple as it will get: Simply combine collectively the dry substances, whisk within the moist, pour into your cake pan, and bake!
Now, let’s speak concerning the substances that make all of it attainable, beginning with the key gluten-free flour mix! Almond flour, potato starch, and tapioca starch are the all-star trio that makes this cake mild and fluffy with the proper crumb texture! You possibly can study what every of those flours does right here.
The opposite dry substances embody coconut sugar to maintain it naturally sweetened, flaxseed meal and xanthan gum for binding, and chocolate cake classics together with cocoa powder, baking soda, baking powder, and sea salt.
For the moist substances, you’ll want simply three: water, a neutral-flavored oil (we like avocado oil), and vanilla extract. Cake batter awaits!
After baking and cooling to let the feel attain its peak potential, we enter frosting land! Your choices are infinite, however our prime choose? Vegan Chocolate Ganache Frosting! It’s tremendous chocolaty, elegant, and splendid but surprisingly easy to make!
This chocolate cake is a complete WINNER! It’s:
Fluffy
Moist
Decadent
Chocolaty
Completely candy
& Undetectably vegan + gluten-free!
It’s a crowd-pleasing dessert excellent for every kind of celebrations together with birthdays, weddings, child showers, Mom’s Day, New Yr’s, and extra.
Extra Vegan Gluten-Free Cake Recipes
For those who do that recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 8 (Slices)
Forestall your display screen from going darkish
- 1 cup almond flour (we like Wellbee’s)
- 1 cup coconut sugar, sifted if clumpy (we like Supernatural)
- 1/2 cup potato starch (NOT potato flour)
- 1/3 cup cocoa powder, sifted if clumpy
- 1/4 cup tapioca starch (additionally referred to as tapioca flour)
- 3 Tbsp flaxseed meal (floor flax seeds)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp xanthan gum*
- 2/3 cup water
- 1/4 cup avocado oil (or different neutral-flavored oil resembling refined coconut oil)
- 1 tsp vanilla extract
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Preheat your oven to 350 levels F (176 C) and frivolously grease an 8-inch spherical cake pan with oil or line a standard-size muffin tin with paper liners. Put aside.
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To a medium mixing bowl, add all of the dry substances (almond flour, coconut sugar, potato starch, cocoa powder, tapioca starch, flaxseed meal, baking powder, baking soda, sea salt, and xanthan gum). Whisk properly to mix.
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Subsequent, add the water, oil, and vanilla extract. Whisk totally till no flour streaks stay. Pour the batter into your ready baking pan.
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Place within the preheated oven and bake for 28-32 minutes (for an 8-inch cake) or 18-20 minutes (for cupcakes), or till a toothpick inserted into the middle comes out largely clear (with just a few crumbs).
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Let the cake cool within the pan for 10 minutes. To take away from the cake pan, run a boring knife across the fringe of the pan to loosen the cake. Then place a plate or cooling rack on prime and rapidly invert. Permit to chill fully (~1 hour) earlier than frosting and serving!
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Retailer leftovers frivolously lined at room temperature for as much as 2-3 days*, within the fridge for 4-5 days, or within the freezer for 1 month. Cake could be baked forward and frozen unfrosted. Let thaw fully at room temperature earlier than serving.
*For those who select to omit the xanthan gum, the cake gained’t be as moist and can be extra crumbly.
*Recipe as written makes one 8-inch cake. For the pictures, we used three 6-inch cake pans. If utilizing three 6-inch pans, cut back bake time to 20-25 minutes.
*We discovered the feel of this cake to be finest when consumed inside 24-48 hours. The character of potato starch is a bit drying, so maintain this in thoughts if making days upfront for an occasion or big day. You possibly can cut back the quantity of potato starch to 1/3 cup to maintain it extra moist, but it surely turns into somewhat extra fragile and fewer fluffy.
*Diet info is a tough estimate calculated with out non-obligatory substances.
Serving: 1 slice Energy: 293 Carbohydrates: 39.3 g Protein: 4.2 g Fats: 15.2 g Saturated Fats: 1.6 g Polyunsaturated Fats: 3.2 g Monounsaturated Fats: 9.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 356 mg Potassium: 321 mg Fiber: 3.5 g Sugar: 17.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 79 mg Iron: 1.2 mg
