Gluten-Free Chocolate Cake
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!
Ingredients
- 1 ½ cup 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 Tbsps honey or other healthy sweetener of choice
Syrup and other ingredients
- 1 Tbsp honey
- ½ glass water
- 1 can pineapple sliced
- 1 cup mixed berries
- 3 Tbsp almond flakes optional
- 3 Tbsp chocolate flakes optional
Instructions
- Pre-heat oven at 356F/180C.
- Grease the sweet bread tray with some oil. The sizes of my tray are approx. 10cm x 30cm.
- Separate egg yolks from the egg whites.
- Whisk egg whites until foamy. Add sea salt.
- 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.
- Pour the composition in the greased tray.
- Put it in the oven and let it bake for 45-50 minutes.
Frosting:
- Add all ingredients in your food processor and process until smooth and creamy. Do not use water!
Syrup:
- Combine honey with water.
Assembly:
- 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.
- Put one cake layer on a cake platter. Slowly pour syrup evenly on top of it. Use half the quantity.
- Add some frosting. Spread evenly. Add some pineapple slices and most of the berries. Save some for decorating.
- Cover with the other cake layer. Add syrup all over it, like you did before.
- Spread the frosting all over the cake, on top and on sides. Use a blunt knife to spread it evenly.
- Decorate with berries and pineapple on top and almond flakes/raw chocolate flakes on the sides.