Gluten-Free Chocolate Cake
 
Prep time
Cook time
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This is an amazing gluten-free chocolate cake recipe, topped with fresh berries and pineapple slices and covered in a delicious, sweet banana-carob cream frosting!
Author:
Serves: 1 gluten-free chocolate cake (25x25cm)
Ingredients
  • 200g Schar gluten-free flour
  • 1 tsp baking powder
  • 4 eggs
  • ½ cup coconut sugar (or regular sugar if you don't have coconut sugar)
  • ½ cup grapeseed oil + more for greasing the tray
  • ½ tsp vanilla extract
  • a pinch of sea salt
  • Frosting
  • 6 ripe bananas, sliced
  • 2 Tbsps psyllium husks
  • 2 Tbsps carob powder
  • 2 tsps vanilla extract
  • 2 tsps rum extract
  • 4-5 Tbsps honey, or other healthy sweetener of choice
  • Syrup and other ingredients
  • 1 Tbsp honey
  • ½ glass water
  • fruits: 1 canned sliced pineapple, 1 cup mixed berries
  • a few Tbsps of almond flakes (optional)
  • a few Tbsps of raw chocolate flakes (optional)
Instructions
  1. Pre-heat oven at 356F/180C.
  2. Grease the sweet bread tray with some oil. The sizes of my tray are approx. 10cm x 30cm.
  3. Separate egg yolks from the egg whites.
  4. Whisk egg whites until foamy. Add sea salt.
  5. Whisk egg yolks with coconut/caster sugar, oil, vanilla extract and baking powder. Slowly add flour and incorporate. Add foamy egg white. Mix using a spatula.
  6. Pour the composition in the greased tray.
  7. Put it in the oven and let it bake for 45-50 minutes.
Frosting:
  1. Add all ingredients in your food processor and process until smooth and creamy. Do not use water!
Syrup:
  1. Combine honey with water.
Assembly:
  1. Slice cake crust in two. It may have a small bump on the top, so slice that too. The layers should be smooth and straight.
  2. Put one cake layer on a cake platter. Slowly pour syrup evenly on top of it. Use half the quantity.
  3. Add some frosting. Spread evenly. Add some pineapple slices and most of the berries. Save some for decorating.
  4. Cover with the other cake layer. Add syrup all over it, like you did before.
  5. Spread the frosting all over the cake, on top and on sides. Use a blunt knife to spread it evenly.
  6. Decorate with berries and pineapple on top and almond flakes/raw chocolate flakes on the sides.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/gluten-free-chocolate-cake-berries-pineapple/