Happy Birthday to me! 🎉 It’s my birthday today, so it’s time for another healthy, festive dessert, a gluten-free chocolate cake, which has nothing to envy from “regular” cakes.
I owed you such a recipe because there are many of you who have asked me for it. And so after the Healthy Chocolate Cake, and the Vegan Berry Ombre Cake, it‘s time for this gluten-free chocolate cake. It is very tasty and without any particular difficulty in its preparation.
A few words about the gluten-free chocolate cake
The sponge cake is made with almond flour and cocoa, while the filling is a cream that resembles caramel, but it is not. : D To be precise, its basic ingredients are honey, peanut butter and cream cheese. The icing is made of coconut cream and chocolate. It doesn’t sound bad, does it?
As I said before, it is not difficult to make it, but it definitely takes some time, because we are talking about three preparations, which must cool completely before assembling the cake. You can make everything from the day before and so on the day of the party you only have to assemble it.
But if you have only a day at your disposal, make the icing and the filling first and then the sponge cakes. So, until the sponge cakes cool, everything will be ready.
In the sponge cake you will see that I use coffee. You cannot, however taste it. It just enhances the taste of cocoa. In addition, I used aronia syrup to wet the sponge cake during assembly. If you do not have it you can use unheated grape syrup which is just as fragrant and healthy, or some other syrup of your choice.
And a small tip! 😉
You may have some leftover filling, or icing. Have in mind that they go perfectly on toasted bread, along with fruit.
Gluten-free chocolate cake here we go!
Gluten-Free Chocolate Cake
A healthy chocolate cake, with a peanut butter "caramel". For those who avoid gluten, and everyone who wants to taste something different, but just as delicious.
- 1 can (400ml) coconut cream
- 240gr. dark chocolate, finely chopped
- 110gr. honey
- 200gr. peanut butter
- 1 tablespoon coconut oil
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 200gr. cream cheese, room temperature
- Sponge cakes:
- 1 can (400ml) coconut milk
- 2 tablespoons good quality apple cider vinegar
- 4 eggs, room temperature
- 200gr. coconut sugar
- 70gr. organic coconut oil
- 1 teaspoon vanilla extract
- 330gr. almond flour (almonds ground into powder)
- 100gr. tapioca starch
- 100gr. cocoa powder, sifted
- 3 teaspoons baking powder
- 1 ½ teaspoon baking soda
- 125ml lukewarm coffee (I used filter coffee)
- about 60ml aronia syrup, or, unheated grape syrup*
Heat the coconut cream in a saucepan, over low heat, until it starts to boil. Remove from the heat and add the chopped chocolate. Mix well to homogenize the mixture. Let it cool a bit, cover it and put it in the fridge for at least 3 hours.
Put the first 5 ingredients in a saucepan over low heat and stir constantly until smooth and it starts to boil. Immediately remove from the heat and add the cream cheese. Mix well until you have a soft cream. Let it cool a bit, cover it and put it in the fridge.
Put the coconut milk and apple cider vinegar in a bowl, mix and set aside.
In the bowl of the mixer, beat the eggs with the coconut sugar, for 2-3 minutes. Add the coconut oil, vanilla, coconut milk mixture and continue beating.
Turn off the mixer and carefully fold in almond flour, tapioca starch, cocoa, baking powder and baking soda.
Finally, add coffee and mix well.
Divide the mixture into 2 well-oiled springform pans with a diameter of 20cm. and bake them in a preheated oven, at 180o C, for about 50 minutes. Pierce the sponge cake in its center with a wooden straw to see if it is cooked. It must come out clean. Let the sponge cakes cool completely and then cut them into 2 equal trays each, with a serrated knife.
Using a brush, wet the first sponge cake with a bit of syrup. Pour a few spoonfuls of the filling on it and spread evenly. Place the second sponge cake on it and wet again with syrup. Spread a little filling. Repeat with the remaining sponge cakes until you reach the last one which you have wet with syrup. *
Mix the icing by beating it for a while with the hand mixer, to soften. Spread the icing evenly all over the cake.
Garnish with whatever your appetite craves and serve.
Do not forget the candles!
25.9g Saturated fat
24.4g Unsaturated fat
* to wet the sponge cakes you can also use some alcohol. or some strained jam diluted, if necessary, with a bit of lukewarm water.
The recipe for the sponge cakes and the icing is adapted from here.