Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

This gluten free chocolate cake has a tender crumb and a deep chocolate flavor. It’s not just gluten free but also boasts a very clean ingredients list. One square contains 15% of your vitamin E and magnesium daily needs, and 36% of manganese. It’s hard to believe that almond butter, eggs and cocoa butter can turn into a cake when baked, but it’s true – and gluten free or not, it’s one the best chocolate cakes I’ve ever had.

Gluten Free Chocolate Cake
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Primal/Paleo
Yield: 9 squares
Ingredients
  • ½ tablespoon butter for pan
  • ½ cup creamy roasted almond butter
  • 2 large eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 325 degrees F. Grease a square 8-inch baking dish with butter.
  2. In a large bowl, with a hand whisk, whisk together the almond butter and eggs.
  3. Whisk in the maple and vanilla.
  4. Add the salt, cocoa powder, and finally the baking soda, whisking to incorporate.
  5. Use a rubber spatula to transfer the batter to the prepared baking dish. Tap the baking dish a few times to evenly distribute the batter. At this point, you can cover with plastic wrap and refrigerate overnight.
  6. Bake 15-17 minutes in the preheated oven, or until puffed and set and a toothpick inserted in center comes out clean.
  7. Cool in pan, on a cooling rack, for 10 minutes, then cut into 9 squares and serve.
Notes
Based on this recipe for gluten free honey cake. After making the honey cake, I just KNEW I could add cocoa powder to the batter and turn into an amazing gluten free chocolate cake.
Nutrition Per Serving
Serving size: 1 square; Calories: 139; Fat: 10g; Carbohydrates: 10g; Sugar: 6g; Sodium: 120mg; Fiber: 2g; Protein: 4g
 
Gluten Free Chocolate Cake

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