A One-Bowl Salted Chocolate Cake (That Happens to Be Gluten and Grain-Free, Too)

Let’s begin by making one factor clear: if I’m going to eat chocolate cake, it higher be value each chunk. I need my dessert to be so mouthwatering and scrumptious that it offers me a shot of enjoyment and leaves me feeling happy. This gluten-free cake recipe checks all of the containers, and the truth that it’s additionally grain-free and paleo (with just a few modifications) means I can eat it with out coping with digestive misery over the following few days.

My gut-healing, grain-free journey has led me down a brand new path of discovering all of the scrumptious baked items that use almond flour, coconut flour, and cassava flour to create one thing each bit as scrumptious as desserts made with flour. Yes, swapping in these alt-flours requires some know-how (and I’ve had just a few fails alongside the way in which), however this cake proves I’m not sacrificing a single ounce of deliciousness when consuming grain-free.

My objective with this cake was to create a gluten-free and grain-free model of the basic chocolate birthday cake with chocolate frosting—one which the remainder of my household would wish to devour regardless that they don’t share my dietary restrictions. The recipe exceeded all expectations, and dare I say, it might be the one gluten-free cake recipe I make shifting ahead. 

Read on to see how my favourite grain-free chocolate cake comes collectively. It’s one-bowl and extremely easy, and I’ve a sense it’d turn into a go-to for you, too.

Ingredients and Dietary Modifications

Here’s what you’ll have to make this gluten-free cake recipe—and all my suggestions on making this recipe dairy-free and paleo so everybody can indulge.

Almond flour: One of my favourite alt-flours due to its nutty taste and nutrient-rich properties. It pairs significantly properly with any chocolate recipe.

Baking soda: Especially necessary in gluten-free baking to supply that rise.

Kosher salt: I like to make use of Diamond kosher salt within the recipe after which prime the cake with flaky Maldon salt crystals.

Cocoa powder: I want Dutch-processed cocoa powder right here, however you need to use common and even uncooked cacao powder.

Sugar: Depending in your dietary preferences, be happy to swap coconut sugar or extra maple syrup for pure substitutes.

Maple syrup: Maple syrup supplies a complexity that I really like paired with chocolate.

Greek yogurt: Yogurt offers a tangy creaminess to baked items—you’ll virtually all the time discover it in my baking recipes! You may also swap a plant-based yogurt to maintain this dairy-free, or bitter cream if that’s what you will have readily available.

Vanilla extract: My mother’s rule-of-thumb: all the time use a contact extra vanilla than you suppose you’ll want. 

Eggs: Feel free to swap in a flax egg to maintain this vegan.

Melted butter: I really like the richness that butter provides to this recipe, however you may swap in melted coconut oil to maintain this dairy-free.

Let’s Talk Frosting

First off: that is the perfect chocolate frosting you’ll ever put in your mouth. Second, it’s not significantly dietary-friendly (although it’s gluten and grain-free), so in the event you’re doing a dairy-free or a extra paleo-friendly food plan, chances are you’ll simply wish to go away the frosting off and luxuriate in this scrumptious cake bare. That mentioned, this frosting is what does it for me, so listed below are some notes on the substances:

Chocolate chips and heavy cream: You’re going to soften these collectively both on the range or within the microwave. For expediency, I often do the microwave on about 30% energy, stopping and stirring each 20 seconds so the chocolate doesn’t burn.

Cream cheese: Yes, this frosting is a hybrid between a chocolate ganache and a wealthy, cream cheese frosting—actually the perfect of all worlds.

Powdered sugar: Beating within the powdered sugar on the finish retains this mild, fluffy, and candy like these basic chocolate birthday muffins we’re channeling.

Tips for Success

This gluten-free cake recipe is fairly foolproof—you mainly whisk every part collectively in a bowl, put it within the pan, and also you’re performed. But there are just a few guidelines of the highway that all the time yield the very best muffins.

1. Make positive all of your substances are at room temperature

This is essential, and a baking rule that I’ve realized the exhausting manner. If you add chilly substances into the combo, they don’t mix in the identical manner that room-temperature substances meld collectively. Make positive to take away your eggs and yogurt from the fridge half-hour to an hour earlier than making your cake, and let the butter settle down a bit after melting. This is very necessary together with your frosting substances—your cream cheese should be at room temperature to get mild and fluffy!

2. Don’t overmix your dry substances

Many recipes name for the dry substances to be mixed individually from the moist substances. Since I’m a lazy cook dinner who prefers as few soiled dishes as potential, I make this multi function bowl. That mentioned, whenever you add your dry substances, toss them along with a fork to verify the baking soda is evenly distributed, then whisk into your moist substances simply till mixed. 

3. When it involves pans, you’ve acquired choices

This recipe yields an ideal 8-inch one-layer cake. However, you can additionally divide this into two 6-inch cake pans. The layers shall be a bit thinner, and also you’ll have to lower the baking time by 5-10 minutes, however you’ll have an lovely mini-layer cake in your fingers. I additionally made this in a 9-inch cake pan (and decreased bake time by 5 minutes), and once more—it was thinner however nonetheless scrumptious.

Y’all—this shall be my subsequent birthday cake. And I extremely suggest it for yours, too—perhaps topped with a little bit vanilla ice cream and a sprinkling of raspberries? Just sayin’. Ready to do that? Scroll on for the recipe and let me know in the event you give this a strive! You’re going to LOVE.

Print