Moist and Rich Gluten Free Chocolate Cake
Let’s dive deeper into how to make one of the most loved gluten free cake: a moist and rich chocolate cake.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Spatula or Wooden Spoon
- Two 8-inch Round Cake Pans
- Parchment Paper Optional
Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut sugar
- 3 large eggs
- ½ cup unsweetened almond milk
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C). Grease two 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, and coconut sugar until well combined.
- Prepare Wet Ingredients: In another bowl, whisk the eggs. Add the almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
- Combine Ingredients: Add the wet mixture to the dry ingredients and stir until just combined. Slowly add the boiling water, mixing until smooth. The batter will be thin—this is normal!
- Pour and Bake: Divide the batter between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the molds for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Pro Tips for the Best Results:
- Always use room temperature ingredients to ensure even mixing and better cake rise.
- Adding boiling water helps to bloom the cocoa, intensifying the chocolate flavor and making the cake richer.