Extra Moist Gluten Free Double Chocolate Chip Cake

Extra Moist Gluten Free Double Chocolate Chip Cake
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Chocolate lovers unite! If you’re one of them, you will be weak in the knees over this recipe! enjoy!

Extra Moist Gluten Free Double Chocolate Chip Cake
Serves 10
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
Cake
  1. 2 cups gluten free flour
  2. 1 cup plus 3 tbsp unsweetened dark chocolate cocoa powder
  3. 2 cups coconut sugar, (I always buy this at Costco)
  4. 1/2 cup raw agave nectar
  5. 1 tsp xanthan gum (or guar gum if you avoid corn)
  6. 2 tsp baking soda
  7. 2 tsp baking powder
  8. 1/2 tsp salt
  9. 2 large eggs, (or egg replacer if you avoid eggs)
  10. 2 tsp vanilla extract
  11. 1/4 cup grapeseed oil (or 1/4 cup melted coconut oil)
  12. 1 tbsp apple cider vinegar
  13. 1 avocado peeled and core removed
  14. 1 can heavy, (full fat) coconut milk
  15. 1 1/2 cups dairy/gluten free chocolate chips, (buy these at Save-on and the health food stores here in Grande Prairie)
Glaze
  1. 1/2 cup coconut or sucanat sugar
  2. 2/4 cup raw agave nectar
  3. 1/2 cup Earth Balance butter OR 1/2 cup of coconut oil, (for corn avoiders)
  4. 2 tsp vanilla extract
  5. 3/4 cup heavy full fat coconut milk
  6. pinch of cayenne pepper
  7. 1/4 cup plus 1 tbsp unsweetened dark chocolate powder
  8. 1 cup tapioca flour or arrowroot
Instructions
  1. Preheat oven to 350 degrees and spray cake pan with non-stick spray. Set aside.
  2. In a large glass bowl combine all the dry ingredients and mix well.
  3. Blend the can of coconut milk and avocado in a blender or food processor until pureed and creamy.
  4. Pour the avocado/coconut mixture into the flour mixture and then add all the other wet ingredients, (the order does not matter). Use a wooden spoon to mix and do not overmix!
  5. Once the batter is mixed, stir in chocolate chips. Pour the batter into the prepared pan, (I used a rectangular and place on the top shelf of the preheated oven. Bake 50-55 minutes. Note: this time may be slightly shorted if you are using smaller pans, but I hightlight the word slightly, as the moisute in this cake will require that it has some good quality oven time.
  6. Frosting: In a sauce pan over med-low heat melt the butter, (or coconut oil) and stir in the heavy coconut milk and sucanat and raw agave sugars. Allow the sucanat to dissolve. Add to the mixture the vanilla extract, tiny pinch of cayenne, (optional) and whisk in the cocoa powder. Remove the pot from heat and allow it to cool slightly. Then whisk in the tapioca flour. Give the glaze a taste-if it is slightly bitter add more agave-if you want it more chocolatey add a bit more cocoa powder. If you want it thicker add more tapioca. Place the glaze in the fridge to cool. It will thicken slightly as it cools.
  7. Test the cake for doneness with a toothpick-and then remove it allowing it to cool. Once it and the glaze have cooled completely drizzle the glaze on the cake.
Variations to note
  1. Gluten free flour: Usually, I use Bob's Red Mill's gluten free flour. It DOES NOT have xanthan gum in it, so make sure you add the xanthan gum. Recently, I found another mix, but it had it in it, so make sure you read the ingredients.
  2. Eggs: I use Ener-G eggs replacer since our family cannot have eggs at this time. For 2 eggs you would use 2 tbsp of replacer with 4 tbsp of water.
  3. Chocolate chips are optional. I have made cupcakes without the chips. It tastes amazing this way as well:)
  4. Cupcakes: I have made cupcakes from this recipe and they take about 20-25 minutes to cook. They do very well using paper baking cups instead of oiling each individual well.
  5. Icing/Glaze: I have not made the glaze, but included it if you would like to try it:) I make a simple Earth Balance/Butter cream recipe, (1/2 cup Earth Balance, softened added to 2-3 cups icing sugar)
Adapted from Brittany from Real Sustenance
Adapted from Brittany from Real Sustenance
Plank Health http://www.plankhealth.ca/wordpress/

Post author

Kellie, also known as "Healthy Mom", is a passionate advocate for the saying, "not one diet fits us all". Because eating healthy can be overwhelming and time consuming, she provides clients with one on one personal coaching as well as develops monthly online meal planning programs. These programs are filled with everything you need to get cooking at home: shopping lists, menu plans, recipes, healthy lifestyle tips and full coaching support.

There are 5 Comments

  1. Posted by Kellie Timmins Reply

    Enjoy this fantastic recipe everyone!

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