Gluten Free Chocolate Cake

About: iam udayakumar,working as design engineer.

Here is my gluten free and decadent chocolate cake! I’m using almond flour for structure and that nutty bite. It’s still a moist cake and I recommend adding good quality, dark chocolate chips as well.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Ingredients

1/4 cup Unsweetened Cocoa Powder

1/4 cup Hot Water

3 Eggs

1/2 cup Oil (Vegetable/Sunflower Seed/Grapeseed)

2/3 cup Sugar (I use Pure Cane Sugar)

1 tsp Pure Vanilla Extract/Paste

3/4 cup Almond Flour

1/2 tsp Baking Powder

1/2 tsp Salt (I use Kosher)

1/2 cup Dark Chocolate Chips (I use 60%)

Powdered Sugar

Zest of 1 Orange (please use Organic)

Step 2: MAKE THE CAKE BATTER

Preheat your oven to 350F.

In a small bowl, combine the cocoa powder and hot water until it looks like melted chocolate. In a large bowl, whisk together 3 whole eggs and the oil. I recommend sunflower seed or grape seed oil. Whisk using a regular or electric mixer until pale and frothy (see image). Next, add the sugar and vanilla and whisk to combine. Now add the chocolate mixture and whisk to combine. Add the almond flour, baking powder and salt and mix well. Since there is no gluten you can mix until your arm falls off! Be sure the batter is clump free. Lastly, add the chocolate chip and whisk once more.

Step 3: PREPARE YOUR CAKE TIN

I highly recommend using a spring for for easy removal. This cake is thin but very rich.

Lightly grease the bottom and sides of your tin with oil and line the bottom with parchment paper then dust with a little cocoa powder and tap off any excess. Pour the batter into your tin and if needed, move the chocolate chips around to spread them evenly throughout the batter.

Step 4: BAKE THE CAKE

To ensure even baking as well as prevent any possible leakage, wrap some aluminum foil around the spring form. Bake the cake at 350F for 40-45 minutes or until a toothpick inserted in the middle comes out mostly dry.

Allow the cake to cool in the tin for about 10 minutes then using a butter knife, go around the edges before loosing the spring form.

Step 5: DECORATE THE CAKE

Once the spring form has been removed, allow the cake to cool for another 10 minutes then dust with powdered sugar and the zest of 1 orange.

enjoy eating...

Be the First to Share

    Recommendations

    • Kitchen Skills Challenge

      Kitchen Skills Challenge
    • Teacher Contest

      Teacher Contest
    • Classroom Organization Challenge

      Classroom Organization Challenge

    Discussions

    Hello there!

    We're glad you want to share something with the Instructables community!

    And we’re here to help you out.

    Due to some recent changes on the site, we are no longer able to publish stand-alone videos and other forms of incomplete posts. In order to be published live on the site, Instructables must consist of the following things:

    - Multiple steps showing how you made your project

    - Written instructions in each step

    - Your own original images

    Beyond making your Instructable simply publishable, this guide (https://www.instructables.com/id/How-to-Create-a-Feature-Worthy-Instructable/) explains what is required to have your Instructables featured by our site editors. It’s very helpful, and definitely worth checking out.

    We would love to review your project again after you have made the necessary edits, and we will publish your project if it is eligible.

    If you have any questions, please feel free to ask right here or send us an email at service@instructables.com.

    Best,

    Instructables Community Manager