So who doesn’t love a good moist, rich and fudgy chocolate cake? And if you are avoiding gluten and dairy then this Paleo chocolate brownie cake will hit the spot! I know it is my absolute favorite dessert to have and I'm almost scared at how easy this is to make because I have been making way too much of it!
MY GLUTEN FREE JOURNEY
Going gluten free meant I was not able to enjoy the conventionally made, good old chocolate cake. In retrospect I think this may be the hardest thing to give up. It’s been six years and although it was tough at first, I can assure you, the craving has gotten better with time. I share a lot about my journey here on the website and in my youtube videos.
In this particular video below I talk about sugar and some steps you can take to break up with added sugar which can be highly inflammatory if eaten in excess.
THE BEST GLUTEN FREE CHOCOLATE CAKE
So why has it taken me this long to come up with a gluten free version of my favorite dessert? Well, I would make other people’s recipes that included black beans amongst other ingredients and I made do with dark chocolate and fruit for the most part.
Having coached hundreds of women struggling with the transition to a gluten free diet the past three years, I did feel the need to create something that would make the change easier so here we are!
This cake is simple to make and doesn't compromise on taste!
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If you're like me and find yourself looking for gluten free desserts and snacks that don't have nasty ingredients, well then you're in the right place. Let’s bake!
If you like this recipe, you’ll love my
Sneaky Chocolate Zucchini Muffins
If you make this recipe, make sure to let me know how you liked it by rating it and commenting below!
And tag me on Instagram @eatdrinkpure so I can see your creations!
Easy Almond Flour Chocolate Cake
Equipment
- 1 whisk
Ingredients
For the cake
- 1 1/2 cups almond flour
- 1/3 cup arrowroot flour or tapioca flour
- 1 cup coconut sugar
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon instant coffee
- 4 eggs
- 1/2 cup avocado oil
- 1 1/2 teaspoons vanilla extract
- 1/4 cup almond milk
For the frosting
- 1 cup chocolate chips semi-sweet, dark or keto*
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 350ºF/180ºC and line 2 (8-inch) round pans with parchment paper.
- In a large bowl, mix all the dry ingredients with a whisk till fully incorporated. Next add the eggs, milk, oil and vanilla extract and whisk once again to fully combone the two.
- Pour equal amounts of batter into the two pans and tap them to help the cake batter settle and drive out any air bubbles.
- Bake for about 15 minutes till a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5 minutes before taking them out and cooling them on a wire rack.
Make the frosting
- In a small microwave-safe bowl melt the chocolate chips in 20-second increments till completely melted. Add the cream and stir till fully incorporated.
- Once the cake layers are completely cool frost the cake. First the top of one and then place the other cake on top of the frosted cake and continue to cover both the cakes with the frosting.
Notes
- Although coconut sugar does have more minerals and fiber than regular table sugar, it is still sugar so although this cake is healthier, you can have too much of it.
- I use Lily's chocolate chips to keep the frosting low-carb.
Nutrition
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