Gluten Free One Bowl Chocolate Cake
Submitted by LASrecipes
Rich gluten-free chocolate cake with almond meal, raw cacao, and coconut sugar. Includes chocolate ganache topping for 15 servings.
YIELD
15 servingsPREP
20 minCOOK
50 minREADY
3⅓ hrsThis is the cake that makes gluten-free skeptics believers. Almond meal replaces flour entirely, giving you a dense, fudgy texture that’s actually better than traditional cake.
Raw cacao powder (not regular cocoa) brings intense chocolate flavor plus antioxidants and minerals, while coconut sugar adds subtle caramel sweetness.
You can use melted butter or coconut oil depending on your dietary needs, and any milk works (dairy, rice, or nut). The homemade ganache is pure indulgence: slowly melted dark chocolate folded into warm cream, cooled until spreadable. It’s health-conscious chocolate cake that doesn’t taste like compromise.
Chef Tips
- Buy raw cacao powder from health food stores; it’s less processed than cocoa
- Cake will be slightly moist inside; this is desirable for fudgy texture
- Make ganache slowly over low heat; rushing creates grainy texture
- Cool ganache at room temperature for 2 hours until spreadable consistency
- Pinch of sea salt in ganache enhances chocolate flavor beautifully
Variations
- Orange Chocolate: Add 1 tablespoon orange zest to batter, top with orange ganache
- Espresso Chocolate: Add 2 tablespoons instant espresso powder to dry ingredients
- Raspberry Chocolate: Serve with fresh raspberry sauce instead of ganache
Ingredients
Directions
To make the cake: Preheat oven to 150 cup
Combine almond meal, cacao, coconut sugar and baking powder.
Add the eggs, melted butter or coconut oil and milk then mix well to form a smooth batter.
Spoon into a 20 cm round baking tin that you have lined with baking paper to prevent sticking.
Bake for 40 minutes or until just cooked through. The cake may be a little moist inside - this is desirable.
To make the ganache: (The key to making a ganache is to keep the heat low and take time to melt the chocolate and warm the cream. Everything should be done slowly and gently.)
Warm the cream in a pot over a gentle heat – do not boil.
Melt the chocolate slowly in a bowl over a simmering pot of water.
Remove the cream and chocolate from the stove.
Pour the cream in gently into the melted chocolate – incorporating with a spoon or whisk until smooth and creamy.
Add a pinch of sea salt. Cool your ganache at room temperature for about 2 hours until set.
Spread the ganache over the cake.
Other Notes:
Buy raw cacao powder from iherb. com
Adapted from thehealthychef. com
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