Gluten-Free Chocolate Cake

Recipe Overview 🍽️

History of the Recipe ✍️

The gluten-free chocolate cake is a modern adaptation of the traditional chocolate cake, which gained popularity as awareness of gluten-free diets rose. This version uses alternative flours, such as rice flour or corn flour, to replace wheat flour while maintaining the richness and texture of the original.

Ingredients 🛒

listed in the order of use in the procedure:

• • 200 g dark chocolate (at least 70% cocoa)
  • 150 g sugar (cane sugar or coconut sugar)
  • 4 eggs
  • 100 g butter or vegan margarine
  • 100 g rice flour (or a gluten-free flour blend)
  • 1/2 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 50 ml almond milk or other plant-based milk (optional, for adjusting consistency)

Steps (How to Make ) 🥣

1. Preheat the oven to 180°C (350°F) and grease a 20 cm cake pan.
2. Melt the chocolate and butter in a small saucepan over low heat or using a double boiler, then let it cool slightly.
3. In a large bowl, beat the eggs and sugar until the mixture becomes foamy and pale.
4. Add the melted chocolate and vanilla extract to the egg-sugar mixture. Mix well.
5. Sift the rice flour, baking powder, and salt into another bowl, then add to the wet mixture. Stir until the batter is smooth. If the batter seems too thick, add a bit of plant-based milk.
6. Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
7. Let the cake cool before removing from the pan and serving.

Chef Tips 👨‍🍳

• For an even more intense flavor, add a pinch of instant coffee to the batter.
• Use high-quality chocolate for the best results, preferably with a high cocoa percentage.
• To make the cake lighter, you can replace part of the butter with apple sauce or avocado puree.

Possible Variations 🎭

• • Chocolate and Nuts Cake: Add chopped pecans, almonds, or hazelnuts to the batter before baking.
• • Chocolate and Raspberries Cake: Fold in fresh or frozen raspberries for a fruity touch.

Bake Time 🔥

Baking a Gluten-Free Chocolate Cake takes approximately 25 to 30 minutes at 180°C (350°F), depending on the thickness of the cake. This ensures that the cake is cooked evenly, allowing the rich chocolate flavor to develop fully. Keep an eye on the cake towards the end of the baking time to prevent overcooking, as gluten-free flours can sometimes bake more quickly. Once done, the cake should be moist and slightly firm to the touch, ready to be enjoyed by everyone, including those with gluten sensitivities.

How to Store 🥡

Food and Drink Pairings 🥂

This Gluten-Free Chocolate Cake pairs wonderfully with black coffee, hot chocolate tea, or even a scoop of vanilla ice cream. You can also serve it with a berry coulis for an extra indulgence.

Presentation Suggestion 🍽️

Serve the Gluten-Free Chocolate Cake with a light dusting of powdered sugar or decorate it with fresh berries, such as raspberries or strawberries, or even chocolate shavings. You can also add a dollop of vegan whipped cream for a creamy contrast.

Why It’s Healthy 💚

This cake is gluten-free, making it suitable for those with gluten sensitivity. Dark chocolate is rich in antioxidants, offering potential cardiovascular health benefits. By using unrefined cane sugar, you also reduce your intake of refined sugars.