wheat free chocolate cake recipe
- The Best wheat free chocolate cake recipe
- Wheat-Free Chocolate Cake with a Rich Tomato-Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Wheat-Free Chocolate Cake with a Rich Tomato-Garlic Sauce Works
- ❓ Frequently Asked Questions About Wheat-Free Chocolate Cake with a Rich Tomato-Garlic Sauce
The Best wheat free chocolate cake recipe
The best part? It’s made with ingredients that are easy to find and don’t call for a lot of extra steps. I love that it’s naturally gluten-free, which means it’s a safe option for anyone watching their carb intake or dealing with sensitivities. Plus, the almond flour and coconut oil keep it light and moist without weighing you down. It’s not just a cake for special occasions—it’s a reliable go-to for when you want something chocolatey but still feel good about what you’re eating. My husband and kids swear by it, and honestly, I’m not surprised. It’s simple, delicious, and just the right amount of decadent without being overly heavy.
Wheat-Free Chocolate Cake with a Rich Tomato-Garlic Sauce
A decadent, gluten-free chocolate cake that pairs perfectly with a savory tomato-garlic sauce for a unique twist on classic dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups almond flour
- 1 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup melted coconut oil
- 1 large egg
- 1 cup boiling water
- 1 cup crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9-inch round baking pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt. Stir in coconut sugar and vanilla extract. -
3
Add melted coconut oil, egg, and boiling water. Mix until smooth. Pour half of the batter into the prepared pan and spread evenly. -
4
Bake the cake for 15 minutes. Remove from oven, spread the remaining batter evenly over the top, and return to the oven for 10–12 minutes until set. -
5
While the cake cools slightly, prepare the sauce by heating crushed tomatoes, garlic, olive oil, and oregano in a pan over medium heat for 5–7 minutes until thickened. -
6
Let the cake cool completely before slicing. Serve with the tomato-garlic sauce drizzled over the top.
🔧Equipment
- Mixing bowl
- Whisk
- Oven-safe baking pan (9-inch)
- Mixing spoon
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Wheat-Free Chocolate Cake with a Rich Tomato-Garlic Sauce Works
❓ Frequently Asked Questions About Wheat-Free Chocolate Cake with a Rich Tomato-Garlic Sauce
1. What is the best way to ensure the cake stays moist after baking?
Use a mix of melted butter and a splash of vanilla extract in the batter. Store in an airtight container at room temperature for up to three days, or refrigerate for up to five days. Bringing it to room temperature before serving helps restore softness.
2. Can I substitute almond flour for part of the oat flour blend?
Yes, you can replace up to half of the oat flour with almond flour, but the texture may become slightly denser. For a lighter result, keep the original ratio of oat to almond flour.
3. How do I know if the batter is ready to go into the oven?
The batter should be thick enough to hold a toothpick without dripping, but not so stiff that it’s difficult to pour. It should look smooth and slightly glossy, like a traditional chocolate cake batter.
4. Is this recipe suitable for gluten-free baking in general?
This recipe is gluten-free by design, but it’s not a one-size-fits-all solution. If you’re baking for someone with celiac disease or a strict gluten sensitivity, always double-check ingredient labels for hidden gluten sources.
5. Can I make this cake ahead of time and still enjoy it the next day?
Absolutely. The cake tastes best fresh out of the oven, but it can be stored in an airtight container for up to three days at room temperature. If you prefer a softer texture, let it sit at room temperature for a few hours before serving.
