The Ultimate Gluten-Free Chocolate Cake Recipe

Time

55 min

SErves

1 Cake (8 Slices)

Calories

243 kcal

Carbs

33g

Protein

3g

Fat

10g

Ingredients

For the Chocolate Cake

  • 125 g dark chocolate, vegan – roughly broken
  • 85 g Teff flour
  • 35 g rice flour
  • 12 g organic corn starch – for dusting
  • ½ TL Backnatron

Other ingredients and spices

  • 250 ml almond Drink (sugar-free)
  • 20 g Xylitol (Sugar substitute)
  • Margarine, vegan + heat resistant – for greasing
  • 1 tsp apple cider vinegar
  • 1 pinch crystal salt

For the Glaze

  • 250 g raspberries
  • 100 g dark chocolate, vegan – roughly broken
  • 20 ml Mandel drink
  • 1 tsp coconut oil

Instructions

This juicy chocolate cake is a treat for everyone. It is gluten-free and can be prepared with a plant drink of your choice. Plus, it’s easy and quick to make!

Step 1

Preheat the oven to 180 °C above/under heat. Grease a springform pan (diameter 18 cm) and dust with starch or line with baking paper.

Step 2

For the chocolate cake, mix teff flour, rice flour, soda, xylitol and salt in a bowl.

Step 3

Carefully melt 125 g chocolate with 2 tbsp almond drink (remove from 250 ml) in a water bath. Add the remaining almond drink to the flour in the bowl and mix to a smooth dough. Then stir in the vinegar.

Step 4

Slowly stir the dough into the melted chocolate until everything is evenly mixed. Then fill in the prepared form, smooth and bake in the oven for 35 minutes. It should be a little soft at the end of the baking time. Allow to cool for a few minutes after baking!

Step 5

For the glaze, melt the chocolate with 20 ml of almond drink and 1 tsp coconut oil in the water bath and cover the cake with it. Spread the raspberries on top and let the glaze cool.

Cut the chocolate cake into 8 pieces and serve.

Updated on: 20 Jan, 2025
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