Chocolate Cake – Yup, Gluten-Free

I have probably said before, I am not the biggest fan of chocolate.  I don't like chocolate ice cream. Chocolate chip cookies are okay, and a brownie on occassion is fine.  But I do like chocolate cake.  Normally, chocolate cake with some sort of white frosting. 

As I travel this road of eliminating a lot of glueten, dairy and refined sugar from my diet, I've found that dessert is just sort of out, unless I can figure out a way to do a lot of substituting.  The Almond Flour Cookbook, by Elana Amsterdam has helped out in this department – because, although I'm not so crazy about chocolate, I live with someone who is. 

I found this cake easy to make and chocolatey enough to satisfy you-know-who.

Recipe

2 Cups blanched almond flour 
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda1 Cup agave nectar
2 large eggs
1 tablespoon vanilla extract
1/4 cup dark chocolate chips (like Ghiardelli)  Optional.

Prheat oven to 350 degrees.  Grease 9-inch cake pan (I used a 7x11) and dust with almond flour.

In large bowl, combine the almond flour, cocoa powder, salt and baking soda.  In a medium bowl, combine agave nectar, eggs and vanilla extract.  Stir the wet ingredients into the almond flour mixture and if using chocolate chips, stir them in also until thoroughly combined.  Pour batter into prepared cake pan.

Bake for 30-40 minutes, until a toothpick inserted into the center of the cake comes out clean.  Let cake cool in the pan for 1 hour.

Chocolate Frosting

1 cup chopped dark chocolate or dark chocolate chips.
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
Pinch of salt

In medium pan, melt chocolate with grapeseed oil over low heat, stirring until smooth.  Add agave, vanilla and salt.  Let sit to cool for 10 minutes.  Stir rapidly to help it thicken.  Place in refridgerator for 15 minutes.  Stirring occassionaly to help thicken.

When icing is thick to stir, it's ready to put on top of your cake.

If you don't try the cake, at least try this icing.  You eliminate the butter and refined sugar, and that's a pretty big calorie savings.

Comments

[Lynn]

An icing with no butter and no sugar looks pretty interesting. That would certainly lower the fat and calories in it. You've sold me!

[Pam]

I jumped right in and made this cake and the icing. First thing I've made with almond flour. It was a big hit. The icing is pretty amazing for something with no butter or refined sugar. Any cake in my house requiring chocolate frosting will have this frosting on it. Thanks so much for sharing.