Gluten Free Chocolate Cake Recipe

Need to go gluten free or just in the search for something cheerful? This spongy guten free chocolate cake base will please both!

As I lately have a little time, I had been surfing on the internet the other day. Attempting to find fresh, intriguing tips, inspirational dishes that We have never tasted before, to amaze my family with. Looking for a while but could not come across too many interesting stuff. Right before I thought to give up on it, I ran across this yummy and easy treat simply by chance. The dessert seemed so delicious on its snapshot, it called for prompt action.

It was easy to imagine the way it is made, its taste and just how much boyfriend will love it. Actually, it is quite simple to keep happy him in terms of cakes. Anyways, I got into the page: Suncakemom and followed the comprehensive instuctions that have been coupled with great photos of the process. It just makes life faster and easier. I can imagine that it’s a slight effort to shoot pics in the middle of baking in the kitchen as you may most often have sticky hands so that i highly appreciate the hard work she put in for making this blogpost and recipe conveniently followed.

With that said I’m inspired to present my personal formulas in a similar way. Many thanks for the concept.

I was tweaking the original formula to make it for the taste of my family. I have to mention it absolutely was a great outcome. They loved the flavor, the consistency and enjoyed having a sweet like this in the midst of a busy workweek. They basically asked for even more, more and more. Hence the next occasion I’m not going to make the same mistake. I’m gonna double the amount .

This Gluten Free Chocolate Cake Recipe is from SunCakeMom.


Preheat oven to 350°F / 180°C.

Measure dry ingredients: almond flour, rice flour, cocoa powder stevia and baking powder.Put them in a mixing bowl and mix them well.

Melt chocolate.

Separate eggs. Put egg whites in a mixing bowl and the yolks into a cup.

Beat egg whites in high speed until hard peaks form.

Turn beater into low speed and pour yolks into the whites one by one.

Turn beater off and fold dry ingredients and melted chocolate into the beaten eggs, as well. Mix until you get an even pastry.

Pour it into a bread tin and put it into the preheated oven for 50 minutes to bake.

Meanwhile prepare the coconut cream that could be a nice complementary for our chocolate spongecake.


Put cornstarch, shredded coconut, vanilla extract and Stevia into a cup.

Measure 6 tbs coconut milk into the cup, as well.

Mix them with a wooden spoon until getting an even mixture without any lumps.

Pour the rest of the coconut milk into a medium size saucepan to heat up.

Pour the cornstarch mixture into the saucepan and stir it continuously bring the cream to boil.

Take the saucepan off the heat when the cream starts to thicken.

Serve it with the spongecake warm or cold.