Gluten-Free Chocolate Cake

Creamy coconut and chocolate cake slice on parchment paper, milk in a pitcher, and a small chocolate cake piece on a plate.

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This gluten-free chocolate cake is a delicious gluten-free dessert that is a rich, tender, deeply chocolatey cake that works for casual weeknights, celebrations, and everything in between.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: Amercian, European

Keyword: Gluten-Free Chocolate Cake

Servings:

Calories: 174kcal

Equipment

Ingredients

1/3 cup Unsalted butter melted
1/3 cup Milk
1 cup Brown sugar or coconut sugar
3 Eggs large
2 tbsp Vanilla extract1
1 1/2 cup Gluten-free flour with xanthan gum
1/2 cup Arrowroot
1 tbsp Baking powder
1/2 cup Chocolate chips or chunks
pinch Salt

Topping

4 Eggs whites
1 1/3 Podered allulosse or 1 cup powdered sugar
pinch Salt

Syrup

1/3 cup Orange juice
1/3 cup Water
2 1/2 tbsp Sugar

Other

Chocoalte for decoration

Instructions

Preheat your oven to 350°F. Grease or line a 9x12-inch baking pan with parchment paper.
Mix Wet Ingredients:
1. Whisk together the eggs, vanilla extract, and brown sugar in a medium-sized mixing bowl until smooth.
2. Add the milk and whisk until well combined.
Mix Dry Ingredients:
1. Sift the cocoa powder, flour, arrowroot, salt, and baking powder. Stir until just combined.
Combine dry and wet ingredients:
1. Combine dry ingredients until wet ingredients and mix well (don`t overmix).
2. Melt the butter and add to the cacao mixture. Whisk until combined.
3. Melt the chocolate in a microwave or water bath and add to the mixture. Stir well using a spatula.
Bake:
1. Pour the cacao mixture into the tray. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Make the topping:
1. Add the egg whites, powdered sugar, and a pinch of salt to the bowl of a stand mixer. Mix until you get peaks. You should get a smooth and delicate texture (like cream).
Note: Use the highest setting on your mixer for this step.
Make the syrup:
1. In a small saucepan, heat the orange juice, sugar, and water. Leave on low heat until the sugar dissolves. Set aside to cool.
Assemble the Chocolate Cake:
1. Once the cocoa crust is baked, pour the syrup over it.
2. Wait 5 minutes and add the resulting egg white cream. Spread evenly and return to the oven for 5 - 6 minutes or until the peaks turn golden brown.
3. Remove from the oven and let cool. Add grated chocolate on top and serve with a cup of fresh coffee.

Nutrition