Fudgy Gluten-Free Chocolate Cake
Fudgy, gluten-free chocolate cake that's refined sugar- and dairy-free. So fudgy, decadent, and rich you'll never guess it's healthy.
Servings 8 (slices)
Ingredients
- 1/2 cup gluten-free flour blend
- 1/2 cup oat flour (ground from gluten-free oats)
- 2 Tbsp coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 2 tsp each baking powder & baking soda
- 1 medium ripe avocado
- 1 1/2 medium very ripe bananas
- 1/3 heaping cup honey (or sub maple syrup or agave if vegan)
- 1/4 cup coconut oil (melted)
- 1 cup unsweetened vanilla almond milk
- 1 Tbsp white vinegar
- 2 tsp pure vanilla extract
Instructions
- Position a rack in the middle of the oven. Preheat oven to 350 degrees F (176 C) and butter an 8 inch round baking pan (or 8x8 rectangular pan // adjust pan size if altering batch size) with vegan butter. Toss with some white rice flour (or other GF flour) to coat the edges and remove excess. Set aside.
- Add avocado and banana to a large mixing bowl and mash.
- Add honey (or maple syrup or agave), vanilla, coconut oil and stir. Measure out almond milk and toss in the vinegar. Let set for a minute or two then add to the mixture and whisk.
- Next add baking soda and powder and mix vigorously to combine.
- Add cocoa powder, salt, gluten-free flour blend, and coconut flour to a sifter (reserving oat flour since it's more coarse) and sift over wet ingredients. Whisk vigorously to combine.
- Last, add oat flour and stir once more. Taste a bit to see if it needs more honey. Then pour into the prepared baking pan and smooth the top with a rubber spatula.
- Bake for 40-48 minutes or until a toothpick inserted into the center comes out clean. Cracks on the top are fine and actually good. The edges should be pulling away from the sides just slightly.
- Remove from oven and let cool in the pan for 1 hour. Then, loosen the sides with a knife and place a plate on top and gently flip over. Repeat with another serving plate so it's right-side up. Dust with cocoa powder (optional) and serve immediately. Refrigerate if keeping longer than a few days. Freeze for even longer storage. Frosting is really not necessary. It's very rich and fudgy on its own.
Notes
*Nutrition is a rough estimate.
*When you pull the cake out of the oven, it will look like it's not done in the center. That's fine, it is. Plus, it's egg-free so it's fine if it's a little fudgy in the middle. However, cook for 5 minutes more if you're concerned. Cooling in the pan for 1-2 hours will finish "cooking" it and will let it set.
*When you pull the cake out of the oven, it will look like it's not done in the center. That's fine, it is. Plus, it's egg-free so it's fine if it's a little fudgy in the middle. However, cook for 5 minutes more if you're concerned. Cooling in the pan for 1-2 hours will finish "cooking" it and will let it set.
Nutrition (1 of 8 servings)
Serving: 1 slices Calories: 314 Carbohydrates: 48 g Protein: 6.5 g Fat: 14 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 10 g Sugar: 15 g