Gluten Free, Dairy Free Chocolate Cake Recipe

by Chrystal Johnson on February 27, 2012

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This picture was taken from my phone - I wish the quality was better!

Since going gluten and dairy free, I wanted to attempt making a cake for Kaylee’s birthday that I could actually eat. She specifically requested chocolate, so I did a lot of searching on the internet to find the right recipe.

I came across a recipe for Flourless Chocolate Cake on The Art of Paleo Cooking that seemed to fit the bill perfectly.

I was a little nervous about how it would turn out since my other attempts at making gluten free cakes hadn’t turned out well, but it came out great!

Be warned, this is a VERY rich cake. It is almost like a cross between fudge and cheesecake, but without the dairy.

I had a few requests for the recipe, so here it is!

Ingredients

  • 18 Ounces Bittersweet Chocolate
  • 1 cup Virgin Coconut Oil
  • 3/4 cup Grade B Maple Syrup
  • 2 Tablespoons Filtered Water
  • 1/4 Teaspoon Sea Salt
  • 6 Eggs
  • Sliced Strawberries

Directions

  1. Preheat oven to 275° F.
  2. Place the chocolate and virgin coconut oil in a double boiler and let it melt slowly. Be sure to stir constantly to avoid burning the chocolate. Remove the chocolate mixture from the heat when the chocolate is has just fully melted.
  3. Mix in the maple syrup, water and sea salt.
  4. Beat in the eggs, one by one, until completely incorporated into the mixture.
  5. Grease a 9″ cake pan (I used coconut oil) and dust it with cocoa powder.
  6. Surround the base of the pan (on the outside) with foil and pour the cake batter into the pan.
  7. Place the cake pan in a water bath that reaches halfway up the side of the cake.
  8. Bake the cake for 50-70 minutes (I have to bake longer than most people because of altitude). When your cake is done, it will be set but still look a little shiny and wet in the middle.
  9. Let the cake cool at room temperature for about an hour, then refrigerate it for 5 hours before removing the pan siding and serving.
  10. After you’ve removed the cake from the pan, top with fresh sliced strawberries (or any other type of berries – this will help offset the richness of the cake).
  11. Serving tip: Cut the cake with a clean, warm knife and run the knife under hot water and dry between slices.

If you try this gluten-free cake, let me know what you think!

About Chrystal Johnson

Chrystal, publisher of Happy Mothering, is a mother of two sweet girls who believes in living a simple, natural lifestyle. A former marketing manager, Chrystal spends her time researching green and eco-friendly alternatives to improve her family's life. She enjoys sharing those discoveries with anyone who's willing to listen.

{ 2 comments… read them below or add one }

1 Full Time Mama March 5, 2012 at 7:57 pm

This looks and sounds AMAZING!! Lucky for me, the word “rich” isn’t in my vocabulary… But I’m a bit crazy like that! LOL!
Thanks so much for sharing for Delicious Dish Tuesday! We’d love it if you’d add the link to the hop, and please come back tonight and post another yummy recipe!
Full Time Mama recently posted..My Wonderful Walls giveaway -$177 value!

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2 Sarah Jane
Twitter: wifemummynurse
May 1, 2012 at 12:35 pm

This sounds SO delicious!!!
Sarah Jane recently posted..Mother’s Day #ClothDiaperHop

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