Fudgy Gluten Free Chocolate Cake
You can never have too many dessert recipes, so give Fudgy Gluten Free Chocolate Cake a try. Watching your figure? This gluten free and dairy free recipe has 233 calories, 4g of protein, and 13g of fat per serving. For 79 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Minimalist Baker has 3682 fans. A mixture of sea salt, bananas, gluten free flour blend, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a solid spoonacular score of 49%. Users who liked this recipe also liked Flourless Peanut Butter and Chocolate Fudgy Brownies (gluten-free) Flourless Peanut Butter and Chocolate Fudgy Brownies (gluten-free), Fudgy Brownies: Gluten Free with Paleo and Egg Free Options, and The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free).
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup unsweetened vanilla almond milk + 1 Tbsp white vinegar
1 medium ripe avocado
2 tsp each baking powder & baking soda
1.5 medium very ripe bananas
2 Tbsp coconut flour
1/4 cup coconut oil, melted
1/2 cup gluten free flour blend
1/4 cup + 2 Tbsp honey (or sub maple syrup, agave if vegan)
1/2 cup oat flour (ground from Gluten Free oats)
1/4 teaspoon sea salt
1/2 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
Equipment:
baking pan
oven
mixing bowl
whisk
sifter
spatula
toothpicks
knife
frying pan
Cooking instruction summary:
Position a rack in the middle of the oven. Preheat oven to 350 degrees F and butter an 8 inch round baking pan (or 8x8 rectangular pan) with vegan butter. Toss with some white rice flour (or other GF flour) to coat the edges and remove excess. Set aside.Add avocado and banana to a large mixing bowl and mash.Add honey (or maple syrup or agave), vanilla, coconut oil and stir. Measure out 1 cup almond milk and toss in the vinegar. Let set for a minute or two then add to the mixture and whisk.Next add baking soda and powder and mix vigorously to combine.Add cocoa powder, salt, gluten free flour blend, and coconut flour to a sifter (reserving oat flour since it's more coarse) and sift over wet ingredients. Whisk vigorously to combine.Last, add oat flour and stir once more. Taste a bit to see if it needs more honey. Then pour into the prepared baking pan and smooth the top with a rubber spatula.Bake for 40-48 minutes or until a toothpick inserted into the center comes out clean. Cracks on the top are fine and actually good. The edges should be pulling away from the sides just slightly.Remove from oven and let cool in the pan for 1 hour. Then, loosen the sides with a knife and place a plate on top and gently flip over. Repeat with another serving plate so it's right-side up. Dust with cocoa powder (optional) and serve immediately. Refrigerate if keeping longer than a few days. Freeze for even longer storage. Frosting is really not necessary. It's very rich and fudgy on its own.
Step by step:
1. Position a rack in the middle of the oven. Preheat oven to 350 degrees F and butter an 8 inch round baking pan (or 8x8 rectangular pan) with vegan butter. Toss with some white rice flour (or other GF flour) to coat the edges and remove excess. Set aside.
2. Add avocado and banana to a large mixing bowl and mash.
3. Add honey (or maple syrup or agave), vanilla, coconut oil and stir. Measure out 1 cup almond milk and toss in the vinegar.
4. Let set for a minute or two then add to the mixture and whisk.Next add baking soda and powder and mix vigorously to combine.
5. Add cocoa powder, salt, gluten free flour blend, and coconut flour to a sifter (reserving oat flour since it's more coarse) and sift over wet ingredients.
6. Whisk vigorously to combine.Last, add oat flour and stir once more. Taste a bit to see if it needs more honey. Then pour into the prepared baking pan and smooth the top with a rubber spatula.
7. Bake for 40-48 minutes or until a toothpick inserted into the center comes out clean. Cracks on the top are fine and actually good. The edges should be pulling away from the sides just slightly.
8. Remove from oven and let cool in the pan for 1 hour. Then, loosen the sides with a knife and place a plate on top and gently flip over. Repeat with another serving plate so it's right-side up. Dust with cocoa powder (optional) and serve immediately. Refrigerate if keeping longer than a few days. Freeze for even longer storage. Frosting is really not necessary. It's very rich and fudgy on its own.
Nutrition Information:
covered percent of daily need
