Fudgy Gluten-Free Chocolate Cake
Ingredients
The dry ingredients
-
½
cup
gluten-free flour blend
-
½
cup
oat flour
-
2
Tbsp
coconut flour
-
½
cup
unsweetened cocoa powder
-
¼
teaspoon
sea salt
-
2
teaspoons
baking powder
-
2
teaspoons
baking soda
The wet ingredients
-
1
medium
ripe avocado
-
1½
medium
very ripe bananas
-
⅓
heaping cup
honey
-
¼
cup
coconut oil (melted)
-
1
cup
unsweetened vanilla almond milk
-
1
Tbsp
white vinegar
-
2
teaspoons
pure vanilla extract
Instructions
- 1. Preheat the oven to 350°F (176°C) and prepare an 8-inch round or 8x8 rectangular baking pan.
- 2. Mash the avocado and bananas in a large mixing bowl.
- 3. Add honey, vanilla, and melted coconut oil to the mashed mixture and stir well.
- 4. Combine almond milk with vinegar and let it sit for a minute, then add to the mixture and whisk.
- 5. Mix in baking soda and baking powder until well combined.
- 6. Sift the cocoa powder, salt, gluten-free flour blend, and coconut flour over the wet ingredients and whisk together.
- 7. Stir in the oat flour and taste the batter to adjust sweetness if needed.
- 8. Pour the batter into the prepared pan and smooth the top.
- 9. Bake for 40-48 minutes or until a toothpick comes out clean.
- 10. Allow the cake to cool in the pan for 1 hour before transferring it to a plate.
- 11. Dust with cocoa powder if desired and serve.
Nutrition Facts (estimated)
Servings
8 slices
Calories
314
Total fat
14g
Total carbohydrates
48g
Total protein
6.5g
Sodium
20mg
Cholesterol
0mg
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