Gourmet Meal

Alice Brown

Experienced and passionate pastry chef with a flair for creative desserts. Adept at crafting delicious treats, utilizing quality ingredients, and maintaining high standards of excellence in culinary artistry.

Gluten-Free Chocolate Cake

Name: Gluten-free Chocolate Cake
Total time: 60 min
Yield: 8
Cuisine: Mundial
Ingredients: 1 cup almond flour; 1 cup coconut sugar; 1/2 cup potato starch; 1/3 cup cocoa powder; 1/4 cup tapioca starch; 3 tbsp flaxseed meal; 1 tsp baking powder; 3/4 tsp baking soda; 1/2 tsp sea salt; 1/4 tsp xanthan gum; 2/3 cup water; 1/4 cup avocado oil; 1 tsp vanilla extract

The Gluten-Free Chocolate Cake is a magnificent dessert that originates from America's love for baked goods. This cake is an absolute favorite at events like birthdays, anniversaries, and much more. Exceptionally fluffy and moist, it is a crowd-pleaser at every gathering and a wonderful choice for those with dietary restrictions.

This cake is special due to its unique ingredients. Almond flour, coconut sugar, and cocoa powder form the base of this dessert, which is then enhanced with hints of flaxseed meal, vanilla extract, and avocado oil. Potato and tapioca starch add a distinctive touch, making the cake gluten-free.

Culinary enthusiasts can relish the fact that this cake follows a vegan, grain-free, and naturally sweetened recipe. Furthermore, it’s an extraordinary accomplishment of countless taste tests and development; indeed, it holds a secret quality that leaves everyone wanting for more.

Calories
267
Time
60
Portions
8
Score
4.00

Ingredients

Dry Ingredients

Almond Flour 1 cup
Coconut Sugar 1 cup
Potato Starch 1/2 cup
Cocoa Powder 1/3 cup
Tapioca Starch 1/4 cup
Flaxseed Meal 3 tbsp
Baking Powder 1 tsp
Baking Soda 3/4 tsp
Sea Salt 1/2 tsp
Xanthan Gum 1/4 tsp

Wet Ingredients

Water 2/3 cup
Avocado Oil 1/4 cup
Vanilla Extract 1 tsp

Preparation

Preparing the Batter

Preheat your oven to 350 degrees F (176 C) and lightly grease an 8-inch round cake pan with oil or line a standard-size muffin tin with paper liners.
In a mixing bowl, add all the dry ingredients. Stir well to combine.
Introduce the wet ingredients into the bowl. Mix thoroughly until no flour streaks remain.
Pour the batter into your prepared baking pan.

Baking and Cooling

Place the pan in the preheated oven. Bake for 28-32 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow the cake to cool in the pan for 10 minutes. Then, invert the cake onto a plate or cooling rack.
Leave the cake to cool completely before frosting and serving it.

Suggestions

On Xanthan Gum Usage

Xanthan gum plays an integral role in keeping the cake moist. If omitted, the cake might turn out to be more crumbly than desired.

Concerning Cake Texture

The texture of this cake is best when consumed within 24-48 hours. The nature of potato starch can make the cake a bit dry if stored for a longer period. However, reducing the amount of potato starch to 1/3 cup can keep it more moist, though it becomes a little more fragile and less fluffy.

Storage Suggestions

Store your leftover cake lightly covered at room temperature for up to 2-3 days, in the refrigerator for 4-5 days, or in the freezer for a month. This cake can also be baked ahead and frozen unfrosted.

Frequent Questions

What toppings can be used for this cake?

This cake pairs well with various toppings. You can add a touch of gourmet with Vegan Chocolate Ganache Frosting, Coconut Whipped Cream, Fluffy Vegan Peanut Butter Frosting, Vegan Strawberry Frosting, or Chocolate Avocado Frosting.

Can the almond flour be replaced?

Yes, almond flour can be replaced by other gluten-free flours such as coconut flour or rice flour. However, please note that this could alter the taste and texture of the cake.

What type of sugar can be used in place of coconut sugar?

While coconut sugar lends a unique sweetness to the cake, you can also use brown sugar, raw sugar, or even a sugar substitute like Stevia. But remember, changing the sugar could vary the cake's flavor profile.

Can I use a different kind of oil instead of avocado oil?

Yes, you can replace avocado oil with other neutral-flavored oils such as refined coconut oil or grapeseed oil. However, keep in mind the oil should complement and not overpower the cake's overall taste.

What size of a cake does this recipe make?

This recipe is formulated to produce one 8-inch cake. However, it can also be adjusted to make three 6-inch cakes by reducing the bake time to 20-25 minutes.