Gluten-Free Chocolate Cake
Ingredients
The cake
-
1
cup
Bob’s Red Mill 1-1 Gluten-Free Flour
-
⅓
cup
granulated sugar
-
¼
cup
cocoa powder
-
¾
tsp
baking powder
-
¾
tsp
baking soda
-
½
tsp
salt
-
1
large
egg
-
1
tbsp
vanilla
-
¼
cup
vegetable oil
-
½
cup
almond milk
-
2
tbsp
hot water
Chocolate whipped cream
-
1½
cups
whipping cream
-
3
tbsp
cocoa powder
-
3
tbsp
powdered sugar
-
1
tsp
vanilla
-
a pinch
salt
To garnish
Instructions
- Preheat the oven to 350°F and prepare the cake pans with parchment paper.
- Boil 1 cup of water in a kettle or pot.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and sift in the cocoa powder.
- In another bowl, whisk together the eggs, oil, almond milk, and vanilla.
- Add the wet ingredients to the dry ingredients and mix with a hand mixer for 20-30 seconds.
- Add ½ cup of hot water and mix on medium speed for 1½ to 2 minutes until uniform.
- Pour the batter evenly into the prepared cake pans.
- Bake for 16-18 minutes, then remove from the pan and cool on a wire rack.
- For the chocolate whipped cream, combine all ingredients and whisk until stiff peaks form.
- Prepare the strawberries by slicing them vertically.
- Assemble the cake by layering it with chocolate whipped cream and strawberries.
- Refrigerate the cake until ready to serve.
Nutrition Facts (estimated)
Servings
2-3
Calories
557
Total fat
28.6g
Total carbohydrates
45.9g
Total protein
10g
Sodium
1538.3mg
Cholesterol
62mg
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