Decadent Gluten Free Chocolate Cake
This cake is very rich, borderline fudgy brownie. That is attributed to the almond flour used in this recipe. If you are a chocolate lover, this cake recipe will hold a special place near your heart. I serve this with coconut vanilla whipped cream to lighten up each bite with a bit of air. No matter how you choose to serve this chocolate cake, you will enjoy it.
makes 1 ea 9" round cake
1-1/2c Gluten-Free Flour Blend (Bob's Red Mill)
1c Almond Flour
1/2c Cocoa Powder
1/2c Agave Nectar
2-1/4c Water (Unsweetened Vanilla Almond Milk)
2T Vegan Follow Your Heart Eggs
1t Vanilla Extract
1/2T Baking Powder
1/2t Baking Soda
1/2t Sea Salt
1ea Simple Mills Organic Chocolate Frosting
-Large Mixing Bowl
-Non-stick Baking Pan
-Serrated Bread Knife
Preheat your oven to 375F.
Sift all dry ingredients into large mixing bowl. Add wet ingredients agave, vanilla, and water and blend until well combined.
Pour batter into a non-stick baking pan or lined pan. Bake for 20-22 minutes or until the cake in fully baked passing the toothpick test*. Remove cake from pan and allow to completely cool
Cut cake into two layers with serrated bread knife. With spatula spread frosting onto bottom layer evenly. Cover with top layer of cake and frost the top of cake with remaining chocolate frosting. Slice and serve
*Tooth Pick Test: Stick a clean toothpick or skewer into the middle of the cake if it comes out clean, the cake is ready. If it comes out almost clean with very little cake residue (my preference) pull the cake out at the baker’s discretion. If the toothpick comes out covered in cake residue and batter, keep baking the cake is not ready.
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