Gluten Free Chocolate Cake

Helga Glaesel de BlandingFebruary 1, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We made this gluten-free chocolate cake last year for Kristen’s grandfather on his birthday. He developed a gluten intolerance in his senior years, so we have been reading up on recipes we can cook for him, so he doesn’t miss out on desserts. Nowadays, there are plenty of options for gluten-free diets, and a lot of gluten-free desserts are really quite good!

We found this recipe from Cupcake Jemma, who is a baker we follow and we have tried several of her recipes with success. The cake looks pretty dry when you look at it, but trust us…it is delicious, and not dry tasting at all! In fact, when we served the cake, everybody wanted a piece and even had seconds, so poor grandpa didn’t get to keep his gluten-free cake all for himself. The added whipped cream and berries really elevate the slice of cake. We didn’t get a photo of a slice of cake looking pretty with its whipped cream and berries because we were celebrating with grandpa, and the cake was gone too fast!

Do you see the speckled chocolate bits on the cake? It wasn’t supposed to look like that. In full disclosure, we made an oopsie. We added coverture chocolate to the recipe by mistake, which is high-quality chocolate with a higher percentage of fat compared to baking chocolate. The flavor was great, the texture was great, but it had the speckled chocolate bits in it because that chocolate is meant for dipping or for tempering to make chocolate candy. You can bake with it, as you can see, but it will behave differently. So, if you like the speckled look, use coverture chocolate! Otherwise, please use baking chocolate.

The other thing is you will notice the ingredients are listed in grams, which is the metric system for measuring. We love it when we find baking recipes that include the amounts using the metric system because we prefer it over using cups. It simply guarantees better results. 200 grams is 200 grams, whereas with using cups some people will pack in the ingredients when measuring, or maybe forget to level and that results in a difference in the amount used, which could affect the result. It usually does. We wrote down the conversions to cups, to give you an idea, but we encourage you to get a scale. We promise they are worth it. You can find them at home product stores and they are affordable.

We will be featuring more gluten-free recipes soon!

Helga

Gluten Free Chocolate Cake

Recipe by Cupcake Jemma
Yields 8-10 portions, makes one 9-inch cake

Ingredients:
4 large eggs, separate the yolks
170 grams of sugar
1 teaspoon vanilla extract
250 grams of almond flour.
200 grams of dark chocolate (semi sweet or bitter sweet),
chopped into small bits with food processor.
200 grams of butter, melted (about 2 sticks)
Orange zest

Preparation:

Prepare a baking dish by placing a round of parchment paper on the bottom, and greasing the sides. Preheat oven to 350F
Beat egg whites until you get stiff peaks. Set to the side.
In a second bowl (use a large one), add egg yolks, sugar, and vanilla extract. Beat for about 4 minutes until pale and fluffy.
Add the almond flour. If it doesn’t have a fine texture, run it through the food processor before adding it in.
Add the dark chocolate which you have already formed into small bits with your food processor. Fold it into the almond flour mixture using a large metal spoon.
Once it is about halfway mixed, add the melted butter. The butter should be melted but at room temperature. Fold it in until well combined.
Add the orange zest of about ¼ of an orange.
Finally, add the beaten egg whites. Add and mix in one large tablespoon first, to loosen the batter by folding it in. Always fold in to mix so you don’t deflate the air in the beaten egg whites. Fold in the rest of the egg whites until well combined.
Pour batter into a prepared baking mold, and level it on the top with the back of the spoon.
Bake 350F for 45-50 minutes. Check with a cake tester to make sure it is cooked in the center.
To serve, add whipped cream and fresh berries.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.