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Gluten-free Chocolate Cake

Liliana Sierra T.
gluten-free chocolate cake
Do you want to try a gluten-free chocolate cake that’s moist and delicious with a rich, deep flavor?
This one is perfect for individuals looking for ways to avoid wheat and gluten in their diet but still enjoy the flavor of delicious cakes!
The macadamia nut flour adds sweetness, and a nutty flavor, while the almond flour creates a moist cake full of chocolate goodness. Similarly, cassava and oat flour are another two gluten-free alternatives to wheat that work well in baking.
The recipe also calls for unsweetened macadamia milk and cocoa powder for a complete package!

Pair it with chocolate sauce and dark chocolate frosting on top – and you have yourself one amazing treat.

How to Make Gluten-free Chocolate Cake?

If you’re looking for the perfect, healthy birthday cake or dessert option, this one’s sure to be a hit!
Chocolate Cake Ingredients:
  • ¾ cup of cassava flour
  • ½ cup of macadamia flour
  • 1-½ almond flour
  • ½ cup oat flour
  • ½ teaspoon of baking soda
  • 1-½ teaspoon of baking powder
  • ½ cup of unsweetened cocoa powder
  • ½ teaspoon of salt
  • ½ cup of monk fruit (½ coconut sugar or maple syrup)
  • 4 large eggs
  • ¾ cup of avocado or olive oil
  • 1 cup of unsweetened macadamia milk
  • 1 tablespoon of apple cider vinegar
  • 1-½ teaspoon of vanilla extract
Note: I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.

Preparation

1. Mix all dry ingredients in a large bowl: cassava flour, macadamia flour, almond flour, oat flour, baking soda, baking powder, unsweetened cocoa powder, salt, and maple/coconut sugar.

Note: Make sure to sift each flour twice before measuring it in a cup. This way, you’ll have an exact measurement and avoid adding too much flour to the cake.

2. Combine the wet ingredients in a medium bowl: eggs, oil, unsweetened macadamia milk, apple vinegar, and vanilla essence. Put it aside.

3. Mix wet and dry ingredients thoroughly.

4. Spread some avocado or coconut oil over the baking paper and sprinkle cassava flour.

5. Shake the baking paper to remove excess flour and put it into a 9-inch cake pan.

6. Now transfer the batter evenly to the cake pan. Tap the bottom of the pan to even out the batter and remove bubbles.

7. Bring it to a 350 F preheated oven and bake for 22-26 minutes until the cake is golden and cooked completely.

Tip: Insert a wooden stick in the middle of the cake to check if it’s cooked or not. The stick should come out clean!

8. Place the cake pan on a cooling rack for 25 minutes.

9. After that, make little holes over the cake and pour the chocolate sauce. This will keep it extra moist and soft.

Chocolate Sauce Ingredients

  • Macadamia milk
  • Monk fruit
  • 1- 1 ½ tablespoons of organic cocoa powder OR ½ bar of a dairy-free 70% dark chocolate 
Gluten-free Chocolate Cake

Preparation

1. Add all ingredients to a pot and reduce the liquid until it starts to get thick.

2. Transfer the chocolate sauce to a bowl and keep it aside.

 

Chocolate Frosting Ingredients
  • 1 13.5 oz canned coconut milk
    • 1/4 cup coconut sugar or monk fruit sugar

    Preparation

    1. Add coconut milk and sugar in a saucepan over medium heat.

    2. Bring the mixture to a low boil, reduce the heat, and let it simmer rapidly for approximately 45 minutes while stirring.

    3. Keep simmering until the coconut milk mixture reduces by about half and is quite thick – you should end up with about 3/4 cup of liquid.

    Note: If the mixture starts to boil, pull it away from the heat for 1-2 minutes. Put the mixture back on the stovetop once it settles down completely.

    4. Add organic cocoa powder or a dark chocolate bar(you can use a sugar-free one) to the mixture.

    5. Stir well and transfer the frosting to a glass container. Set it aside for decoration.

    The e-cookbook with tasty and nutrient-packed thyroid-friendly recipes that are low in calories is going to be released in our store very soon.

    The content on mythyroidrelief.com, such as text, videos, graphics or images, and other materials, are for educational and informational purposes only. It is not intended to be a substitute for professional medical and nutritional advice, diagnosis or treatment. It should not be used as a substitute for medical consultation. The knowledge provided in this blog comes from the author's own experiences and research. Consult your doctor before making any decisions about your medical care.

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    By Liliana Sierra T.

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