I’ve had lots of attempts at a great gluten free chocolate cake recipe that works every time - both as a large cake and as cupcakes. I’ve tweaked this recipe over the years and am really happy with this recipe now. I did a version of this last year on the blog but have changed it a little and I think the result is better.
I didn’t have egg as a safe food for my son for quite some time so I created this recipe originally to work without eggs. I’m happy to let you know that chia seeds as an egg substitute work well.
Gluten free, wheat free, dairy free, nut free, soy free, can be egg free
1 cup (85g) desiccated coconut
½ cup (90g) potato starch
½ cup (70g) sorghum flour (or white rice flour)
1½ cups (230g) coconut sugar (or rapadura sugar / raw sugar)
1 tsp bi-carb soda
2 tsps baking powder
1 tsp xanthan gum (or guar gum)
2/3 cup (80g) raw cacao powder
1 – 2 tbsps Superfood for Kidz Berry Choc Chunk Powder (optional)
Pinch of salt
¼ cup (55g) coconut oil, melted
1 cup (250mls) dairy free milk
2 tsps vanilla extract
2 eggs or chia egg
Recipe From happytummies.com.au - Copyright 2016 Happy Tummies
Tip: I usually cover a large cake on the base and over the top for the first 40 or so minutes with aluminium foil and remove the top cover for the last few minutes to stop it drying out and overcooking on the edges.
I hope you like it! Lisa x
PS. To ice this cake, I just use a mix of pure icing sugar, cacao powder and Nuttelex. You could easily use a healthier sugar free option if you prefer.
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