Barb Bakes Cakes, General

Gluten Free, Dairy Free Chocolate Cake

Written by Barbara Woodruff on .

What’s the richest chocolate cake you can think of that’s gluten free for which your favorite book group would die?

Almost everyone loves chocolate cake, a vegan chocolate cake with no gluten… now that’s a challenge.  I could bathe myself in cake, hence my crusty nature.  Let me eat cake… please!  I admit to not being a textural fan of gluten free products, but using alternative oils such as olive oil (hence forth EVOO thanks to Rachael Ray) is my favorite way to go with brownies, volcano cakes and any other chocolate cake.  Yum.  Even though the excellent healthful qualities of olive oil can be baked out at higher temperatures, I can’t help but feeling that I’m doing myself a favor, while indulging.

Here’s one version using olive oil and almond flour or ground almonds…

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Gluten and Dairy Free Chocolate Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Let’s try as many variations of gluten and dairy free chocolate cake as possible. Let’s find the richest, most decadent cake. This one is lovely because of the almond flavoring. I’d consider adding almond extract and reducing or changing the liquid to enhance its “death by chocolate” factor. You could use espresso as the liquid to deepen the chocolate flavor.

Course: Dessert
Cuisine: Farm Fresh and Vegetarian
Keyword: chocolate, vegan, gluten free
Ingredients
  • 2/3 Cup Olive oil Plus more for greasing
  • 6 Tbsp Unsweetened cocoa I use Drost
  • 1/4-1/2 Cup Boiling water Or espresso
  • 2 Tsp Vanilla or almond extract
  • 1-1/2 Cup Almond meal or flour
  • 1 Pinch Salt
  • 1 Cup Sugar Or 3/4 cup to reduce sweetness
  • 3 Large Eggs
  • 1/2 Tsp Baking soda
Instructions

  1. Preheat the oven to 325 degrees. Oil a 9” springform pan then line the bottom to just above the bottom edge with parchment paper. Oil  the parchment paper.

    Measure and sift the unsweetened cocoa, whisk with the boiling water until it is smooth thin paste. Whisk in the extract of your choice, set aside to cool.

  2. In another bowl whisk together the flour, baking soda and salt.

  3. In a mixing bowl, add the sugar, olive oil, and eggs and beat vigorously until the mixture is creamy and thickened, about 3 minutes.

  4. Gently beat in the chocolate mixture, scrape the bowl sides, then with a spatula gradually stir in the almond flour mixture.

  5. Scrape down, stir and pour the dark, liquid batter into the prepared pan. Bake for 40 minutes, until the sides are set and the center still looks slightly damp. A cake tester should come up clean with a few small crumbs.

  6. Cool for 10 minutes and n wire rack and then remove the sides of the pan. Leave it to cool completely, removing the parchment at the base.

  7. Serve with ice cream or another creamy cold variation.