Need to go gluten free or just in the search for something cheerful? This spongy guten free chocolate cake base will please both!
Ingredients
Pastry
- 5oz / 150g Almond flour
- 2oz / 50g Rice flour
- 1 tablespoon Baking powder (follow packaging instructions)
- 2 tablespoons Cocoa powder (unsweetened)
- 2 teaspoons Stevia or sweetener of choice
- 6 large Eggs (separated)
- 1.5 oz / 40g Chocolate
Dairy Free Cream
- 2 tablespoon Corn starch
- 2 tablespoon Shredded coconut
- Vanilla extract
- 1 cup / 250ml Coconut milk
- ½ teaspoon Stevia sweetener (or sweetener of choice)
How to make Gluten free chocolate cake
Pastry
- Mix almond flour, rice flour, cocoa powder, stevia and baking powder in a bowl.
- Melt chocolate.
- Separate eggs.
- Beat egg whites in high speed until hard peaks form.
- Turn beater into low speed and pour yolks into the whites one by one.
- Mix in the dry ingredients and melted chocolate too.
- Pour it into a bread tin and put it into the 350°F / 180°C preheated oven for 50 minutes to bake.
Dairy free cream
- Mix cornstarch, shredded coconut, vanilla extract, Stevia and ¼ of the coconut milk in a cup.
- Bring the rest of the coconut milk to boil in a saucepan then pour the cornstarch mixture into the saucepan while stirring it continuously.
- Take the saucepan off the heat when the cream starts to thicken.
Enjoy!
Be it keto, gluten or dairy free, there is a sponge cake for everyone:
- Keto Chocolate Cake
- Gluten Free Sponge Cake
- Chocolate Sponge Cake
- Sugar Free Sponge Cake Recipe in a Flash
Gluten Free Chocolate Cake Recipe
Need to go gluten free or just in the search for something cheerful? This spongy guten free chocolate cake base will please both!
Ingredients
Pastry
- 5 oz / 150g Almond flour
- 2 oz / 50g Rice flour
- 1 tablespoon Baking powder follow packaging instructions
- 2 tablespoons Cocoa powder unsweetened
- 2 teaspoons Stevia or sweetener of choice
- 6 large Eggs separated
- 1.5 oz / 40g Chocolate
Dairy free cream
- 2 tablespoon Corn starch
- 2 tablespoon Shredded coconut
- Vanilla extract
- 1 cup / 250ml Coconut milk
- ½ teaspoon Stevia sweetener or sweetener of choice
Instructions
Pastry
- Mix almond flour, rice flour, cocoa powder, stevia and baking powder in a bowl.
- Melt chocolate.
- Separate eggs.
- Beat egg whites in high speed until hard peaks form.
- Turn beater into low speed and pour yolks into the whites one by one.
- Mix in the dry ingredients and melted chocolate too.
- Pour it into a bread tin and put it into the 350°F / 180°C preheated oven for 50 minutes to bake.
Dairy free cream
- Mix cornstarch, shredded coconut, vanilla extract, Stevia and ¼ of the coconut milk in a cup.
- Bring the rest of the coconut milk to boil in a saucepan then pour the cornstarch mixture into the saucepan while stirring it continuously.
- Take the saucepan off the heat when the cream starts to thicken.
Notes
Enjoy!
Pin now, Enjoy later!
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This is the best sponge cake I’ve tried so far and I’ve tried a lot! It’s even better than the non gluten free!
I absolutely love this cake!
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