Here’s my favourite recipe for a healthy gluten-free chocolate cake that is so rich, moist and decadent. It has a fantastic texture, perfect balance of fluffy and fudgy. It’s probably one of the best gluten-free chocolate cakes I’ve ever made. If you’re looking for a vegan and gluten-free chocolate cake, this is a recipe you have to try!
Gluten-free chocolate loaf cake
Ingredients
Dry Ingredients
- 2 cups gluten free all purpose flour 240g
- 1/3 cup cocoa powder 35g
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 3 tbsp flaxseed meal 18g
- 7 tbsp water
- 1 cup unsweetened soy milk, room temperature
- 1/2 cup packed unrefined coconut sugar 100g
- 1/3 cup coconut oil melted
- 1 shot of espresso or water about 1/4 cup
- 1 tsp vanilla extract
Topping
- 100g melted dark chocolate
Instructions
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Preheat oven to 165 Celsius. Grease a 1 pound loaf pan (8.5 x 4.5 x 2.75 inch) and set aside.
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Combine flaxseed meal and water. Let rest for few minutes until thicken.
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In a large mixing bowl, sift dry ingredients and mix well.
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Whisk together wet ingredients and flaxseed mixture. Pour mixture to dry mixture. Gently fold the mixture with a spatula to incorporate.
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Pour mixture into a prepared pan. Tap gently against the counter to release any air bubbles.
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Bake at preheated oven for 1 hour or until the toothpick comes out clean. Allow cake to cool completely in the pan. Gently remove cake out of the pan. Place the cake in the fridge for at lease 2 hours before serving. Spread melted chocolate over the cake. Slice and serve.
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