Dark Chocolate Cake
This gluten-free dark chocolate cake is a slice of heaven. The rich and decadent cacao flavors will tickle your palates. You'll be 100% satisfied with every slice! You can also make this into quick-grab cupcakes and bring one for work.
Servings 8 slices from a 9-inch three-layer cake
- 1 3/4 cups brown rice flour
- 3/4 cup garbanzo bean flour or chestnut flour (sifted)
- 1 1/3 cups cocoa powder (sifted)
- 1 tablespoon baking soda
- 1 1/2 teaspoons sea salt
- 1 cup extra-virgin olive oil or canola oil
- 2 cups water
- 1 cup maple syrup
Preheat the oven to 350 degrees F.
Line the bottoms of three 9-inch cake pans with parchment paper. Set aside.
In a large bowl, combine the dry ingredients (i.e. brown rice flour, garbanzo bean flour, cocoa powder, baking soda, salt). In a separate large bowl, combine the liquids (i.e. oil, water, maple syrup). Then, slowly whisk the flour mixture into the liquid mixture until thoroughly combined.
Pour the batter into the prepared pans and bake until the cake springs back when you press the center with your finger, about 25 minutes. Once the cake has cooled, you can frost it according to your preference.
For cupcakes: Divide the batter evenly among 25 lined cupcake tin cups. Bake until toothpick inserted into the center comes out clean, about 15 minutes.
- If you have histamine intolerance, chocolate is off the list. However, you can substitute with other flavors like white chocolate or toffee.
- Use chestnut flour instead of garbanzo bean flour for a histamine intolerance diet.
Calories: 639kcal | Carbohydrates: 93g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Sodium: 864mg | Potassium: 545mg | Fiber: 8g | Sugar: 50g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg