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.
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!
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.
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 :-)
PrintThe best Gluten free chocolate cake
Miryam's original recipe
Yield: 12-14 servings
Total Time: 40 minutes
Ingredients:
- 5 organic eggs
- 1/2 cup olive oil
- 1 cup black coffee
- 1 cup coconut flour
- 1 cup unrefined sugar, I used 3/4 cups but the cake was not that sweet
- 1/2 cup cocoa powder
- 3/4 tsp aluminum free baking soda
- 1/4 tsp aluminum free baking powder
- 1 Tbsp coffee liquor, or 1 tsp espresso coffee powder
- 1/2 tsp real vanilla extract
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.
Nutrition facts calculated based on the recipe giving 12 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Too bad it is not calorie free instead of gluten free!
This cake looks really good!
I have to try this cake, looks irresistible!
I’m looking forward to see photos of your trip, I’ve seen one on the blog or on Facebook (can’t remember) and you were in Cantabria! I’m from Santander ;)
Enjoy your last week!! Trip lasts six weeks, memories remain until next visit!!
Un beso!!
Hey, that is so nice to know. Nunca he conocido a nadie de Santander que yo me acuerde :-) Voy a ver si puedo emplear tiempo en las fotos, son tantas….Un beso
They look divine and calorie value is reasonable, esp. for a luscious treat like this. Well done!
I am crazy amazed that that is gluten free! It just looks so moist and the texture is spot-on! Well done!
This does LOOK like the best chocolate cake ever! I bet it tastes phenomenal. Love that it’s gluten free!
This gluten free recipe looks amazing!
Great looking gluten free cake!
Love that it has coffee in it!
looks so good… i wanna try coconut flour.. i wonder if it has any fat in it though.
Ooh, I think I could eat the topping with a spoon! This looks delicious. :)
Mmmm, this cake looks so good that I might be drooling a bit!! ;)
This recipe looks yummy…but quick question: Could I substitute coconut flour for another flour? I can’t seem to find it here.
Thank you!
I don’t know exactly what type of flour you could use to sub for the coconut flour, I mean you could use rice flour or almond flour but because coconut flour behaves in such a different manner, it absorbs a lot of moisture, I wouldn’t be able to tell you how much exactly of these other two flours you could use for the recipe. The only way to know would be to experiment.
I am looking to make these today. Just a few questions. I do not have coffee at my place, what could I use instead? Same with unrefined sugar. I would like to just use granulated white sugar. If at all possible, what is the weight measurement of 1 or 3/4C unrefined sugar so I can use a replacer? Thanks!
You can use any type of milk of your choice. For the sugar any would be just fine. 1 cup of sugar is approximate 200 grams, 3/4 cups 150 grams. Thanks for visiting.
I hope you’re enjoying your time back in the US! :)
This cake looks awesome. Love how thick it is!
Definitely saving this recipe to make for my birthday! I just found your blog and love it – especially your philosophy focusing on eating real food and not dieting.
This recipe looks great and I want to try it in the next day or two for a baby shower. I noticed there’s no salt though and I don’t know that I’ve ever made a cake without salt. Have you ever used salt in this recipe? Thanks!
I normally don’t use salt in hardly any of my baking, sometimes in cookies :-) but you should add some if you like. I don’t think it will alter the taste much, maybe enhance a bit, that is why they use salt anyways. Let me know how it turns out. Thanks for visiting.
Thanks so much for this fantastic recipe. I just baked it for my wife’s birthday. Doubled the recipe and made a three layer cake. Only small addition was I made a berry filling (blended blueberries, raspberries, strawberries, honey, vanilla protein powder, and heavy cream) and spread on top of the first and second layers. Everyone thought the cake was wonderful. Thanks again.
That is just awesome. I am glad you liked the cake :-) Thanks for letting me know!
Hello! I’m making this cake now for some dinner guests who are gluten free. I notice that vanilla is listed in the ingredients list, but is not in the actual directions. Did you use the vanilla in the cake or the topping? Thanks!
Hey, i just made the recipe but then noticed i didnt add coffee.. So i threw it in the oven anyway, hope it wont be too dry. Did i miss the coffee in the directions???
Yes it is in there. I hope it wasn’t too dry :-( Thanks for visiting my blog.
i followed every step but it was a bit wet and watery, is there a reason?
So sorry to hear that. Maybe you need to bake it some extra minutes? The measurements are good so if you followed that I don’t see a reason why it should be moist and wet :-(
I just try this chocolate cake with coconut flour. It is amazing!!!. So moist and rich and looks and taste like a regular cake! I fix a chocolate ganache with organic milk 2%, coconut sugar, a little bit of butter and vanilla… I did not have the heavy cream). I am impress with ypur recipe. I will bake this cake again and I am going to tell all my friends about it. I found a healthy way to eat my cake!!!!. Congratulations for this wonderful recipe,
Thanks so much. I am glad you liked it. Your ganache recipe sounds awesome. Thanks for reporting back :-)
How can I make this cake using a 13×9 cake pan?
If you do you are going to have double the batch but it can be done. Thanks for stopping by.
Wow this cake turned out delicious!!! Just like you said.
Since we eat Paleo, i used coconutpalm sugar instead of regular sugar and replaced the heavy cream with shilled Coconut Milk which i whipped up with a bit of vanilla and maple….yammmmmm
So easy !!!
That is super awesome. I am glad you liked it :-) Loving your substitutions!!
I’m allergic to eggs.
Can I use egg-replacer ( I have Loprofin egg-replacer ) instead of eggs?
I think so :-)