Gluten-Free Chocolate Cake

This is not your average store bought cake. Nope, this is for chocolate die hards that cherish the true taste of cocoa at it’s finest; unsweetened, pure, rich & decadent.  This dense, delicious dessert makes you savour each bite and wonder if you can handle another. I found out, that I could in fact, handle another…and another…and oh just one more.  That’s why you send your guests home with extra slices and freeze the rest for a desperate chocolate fix!  To create this cake, I used an old standard chocolate cake formula as a guideline, converted it to gluten-free & then added whatever I thought would make it pretty sensational…. cinnamon, espresso coffee, organic raspberry jam…just a few ingredients that took this classic up a notch on the sensational scale.

Be warned, this is one tasty temptation to have in the house!

Gluten-Free Chocolate Cake

1/2 cup buckwheat flour
3/4 cup tapioca flour
3/4 cup brown rice flour
3/4 cup unsweetened cocoa powder
1/2 cup sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 tbsp espresso powder
1 tbsp cinnamon
2 tsp vanilla
2 eggs
1 egg white
1 1/2 cup almond milk
2 tablespoons of butter, softened

1/2 cup organic raspberry jam (to get those two cakes to stick together & for extra yummy factor!)

Chocolate Icing
1/2 cup unsweetened cocoa
3/4 cup icing sugar
2 tbsp butter
1 cup greek yogurt

Preheat oven to 350F. Mix all dry ingredients together really well. Make sure the flours and cocoa are well blended with the baking powder & xanthan gum – add in cinnamon & espresso powder. In separate bowl, beat until smooth: sugar, eggs, vanilla – add into the dry mix & add almond milk slowly. Fill two grease 8″ cake pans, bake for 35 minutes. Remove from oven and stick with a knife to make sure the batter is cooked in the middle (comes out clean). Let cool.  Once cooled, spread raspberry jam over the top of one cake and place the other on top of it.  Ice with the chocolate icing mixture & set in fridge.

Remove from fridge 20 minutes before serving. Enjoy!

Oh! And for the raspberry topping….quite simply, put a cup of frozen raspberries + 1/4 cup water + 3 tablespoons of organic sugar in a sauce pan over low heat, simmer & pour over the chocolate cake slices!  xo

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Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy. 

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