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More Gluten Free Cake Recipes with Chocolate

These gluten free cake recipes with chocolate and coconut are acceptable choices for anyone wanting a gluten free dessert.

Trivia: According to Wikipedia, a Gluten-free_diet may include amaranth, arrowroot, millet, montina, lupin, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: For best results, always use good quality chocolate.

Gluten Free Cake Recipes with Chocolate #2:

Ingredients

Cake
cup butter
cup cocoa powder
2 tablespoons of coconut milk
7 eggs
1 cup agave nectar
teaspoon of salt
1 teaspoon of vanilla
cup sifted coconut flour
teaspoon of gluten free baking powder such as Bob's Red Mill Baking Powder, 16-Ounce Packages (Pack of 4)

Chocolate Frosting
2/3 cup tofu
1 cup cocoa powder
cup agave nectar

Method

Preheat your oven to 350°F.

Grease or oil an eight-inch round cake pan.

Melt the butter. Add the cocoa powder and coconut milk and mix well.

In a separate bowl, mix the eggs, agave nectar salt and vanilla together well. Add the chocolate mixture.

In another separate bowl, sift together the flour and gluten free baking powder.

Incorporate this into the wet mixture, stirring only until the batter is free of lumps and the flour is moistened.

Place your batter in the prepared pan and bake for approximately thirty-five minutes, or until it is done.

Tip: If your gluten free cake appears to be browning too quickly, reduce the oven temperature to 325°F.

Remove from oven and cool. When cake is cooled, cover the top with the prepared frosting.

To make the frosting, process your tofu thoroughly in a food processor. When it is smooth, add the cocoa and agave nectar and continue to process until you have reached a creamy consistency.

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