Gluten Free Chocolate Cake
Ingredients
The Cake
-
1 ¾
cups
gluten free 1:1 baking flour with xanthan gum
-
1
cup
raw sugar
-
½
cup
Dutch cocoa powder
-
1 ½
teaspoons
baking powder
-
1 ½
teaspoons
baking soda
-
½
teaspoon
kosher salt
-
¾
cup
non-dairy milk
-
⅓
cup
creamy almond butter
-
1
teaspoon
pure vanilla extract
-
2
large
eggs
-
1
cup
boiling water mixed with 2 teaspoons instant coffee or espresso (optional)
The Frosting
-
2
cans
coconut cream
-
¼ to ⅓
cup
maple syrup or powdered sugar
-
1
teaspoon
pure vanilla extract
-
4
tablespoons
Dutch cocoa powder
-
1 to 2
tablespoons
arrowroot starch
Instructions
- Preheat the oven to 350°F (175°C) and prepare the cake pans.
- In a mixing bowl, combine the dry ingredients and whisk together.
- Add the wet ingredients to the dry mixture and mix until smooth.
- Pour the batter into the prepared pans and bake for 22 to 25 minutes.
- Allow the cake to cool on a wire rack.
- For the frosting, chill the coconut cream, then whip it with sweetener and vanilla until fluffy.
- Add cocoa powder to the frosting and mix until combined.
- Frost the cooled cake and serve.
Nutrition Facts (estimated)
Servings
9 to 12 slices
Calories
351
Total fat
17.4g
Total carbohydrates
48.7g
Total protein
6.3g
Sodium
258.8mg
Cholesterol
33.8mg
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