As Healthy As Can Be!

Dairy, Sugar & Gluten Free Chocolate Cake Recipe

Everything free, spongy moist chocolate cake with a dash of everything free custard love. Easy to make quick to bake. Tasty treat for everyone!

Dairy-sugar-gluten-free-chocolate-cake-1-SunCakeMomIt’s sort of strange that alternative ingredients are healthier than the mainstream stuff we use in our everyday life. It should be the other way around.
We should be using healthy and natural ingredients during the week and going berserk on the weekends eating junk and whatever we like. Unfortunately, not many can afford that luxury.

The main problem of course is as always, our cleverness and laziness. In the not so distant past very few people had problems because of consuming too much calories or not moving enough. It didn’t really matter what kind of food people ate because that energy was used up during the daily toil at home and at work.

Then clever people invented machines to increase the effectiveness of our time invested in anything thus making most of the hard, human energy consuming tasks redundant.
Engines are toiling our soil, electricity kneads our dough while we are snacking away at shows on the magic box. The hardships of modern life aren’t external forces anymore but our own self.

Trying to live with thousands of years of evolutionary brain that only wants to eat and reproduce is cruel test to our virtues.
No wonder, our body can’t support the continuous attack we enforce on it and breaks under the pressure saying, no more. Gluten sensitivity, lactose intolerance, type 2 diabetes, are all the screams that our body shouts that we can’t take it anymore.

It’s not as the food we eat is bad on its own but the amount and way we consume them is bad for some, while others are more resistant.
Unfortunately, humans are not very good at calculating long term risks, even when they are fully aware of the consequences of their actions. Let alone if they don’t even care about them, only when it’s imminent.

The worst thing of all is when we try to do our best but we’ve been directed to the wrong path as it was the case with fat. To be fair, it’s easy to believe anything when the substitute of fat is as delicious and highly addictive as sugar is in many processed food.

Our sweet tooth can’t be cured even when we are suffering from its consequences day in and day out. Our brain is wired in a way to prefer any high energy food over lower energy food we have available. Our taste buds are evolved to find these kinds of resources easily by their taste and associate a pleasure filled feeling to them, we call sweet taste.

Human body and chemistry cooking are fun.

We have to feed our instincts to have time for ourselves. In case we have already had a sort of wrecked body or trying to avoid getting one but still need to treat our wild sweet longing brain, we have to be creative with our baking.

Chocolate cakes are the basic desserts we know from a very early age in one form or the other. If something is popular, it isn’t because it’s the best. It is because it has a wide appeal for among the possible audience for one reason or the other. In terms of cakes, it means that it’s easy to make and the ingredients are commonly available. The fact that chocolate cakes aren’t as tasty as Dobos Torte is not at all important as long as chocolate cakes are far easier to prepare.

Using ingredients that are outside of our comfort zone or outside of common knowledge is an opportunity for us to hone our knowledge in the kitchen. We have to embrace failing miserably to be able to pick up the crumbles of our knowledge and make something delicious at the end.

This gluten free chocolate cake is made of using rice flour to provide some extra volume mixed with almond flour that brings the slow carbs. To reduce all the unnecessary carbs stevia was used to sweeten the cake.

To lighten up all the faces an also dairy, sugar and gluten free custard cream can be made with corn flour and coconut milk then sweetened with a bit of stevia.Dairy-sugar-gluten-free-chocolate-cake-3-SunCakeMom

Ingredients:

Pastry:

  • 5oz / 150g Almond flour
  • 2oz / 50g Rice flour
  • 1 tablespoon Baking powder (follow packaging instructions)
  • 2 tablespoons Cocoa powder (unsweetened)
  • 2 teaspoon Stevia sweetener (or sweetener of choice)
  • 6 large Eggs (separated)
  • 1.5 oz / 40g sugar free Chocolate

Cream:

  • 2 tablespoon Corn starch
  • 2 tablespoon Shredded coconut
  • Vanilla extract
  • 1 cup / 250ml Coconut milk
  • ½ teaspoon Stevia sweetener (or sweetener of choice)

How to make:

Pastry:

  1. Preheat oven to 350°F / 180°C.
  2. Measure dry ingredients: almond flour, rice flour, cocoa powder stevia and baking powder.Put them in a mixing bowl and mix them well.
  3. Melt chocolate.
  4. Separate eggs. Put egg whites in a mixing bowl and the yolks into a cup.
  5. Beat egg whites in high speed until hard peaks form.
  6. Turn beater into low speed and pour yolks into the whites one by one.
  7. Turn beater off and fold dry ingredients and melted chocolate into the beaten eggs, as well. Mix until you get an even pastry.
  8. Pour it into a bread tin and put it into the preheated oven for 50 minutes to bake.
  9. Meanwhile prepare the coconut cream that could be a nice complementary for our chocolate spongecake.

Cream:

  1. Put cornstarch, shredded coconut, vanilla extract and Stevia into a cup.
  2. Measure 6 tbs coconut milk into the cup, as well.
  3. Mix them with a wooden spoon until getting an even mixture without any lumps.
  4. Pour the rest of the coconut milk into a medium size saucepan to heat up.
  5. Pour the cornstarch mixture into the saucepan and stir it continuously bring the cream to boil.
  6. Take the saucepan off the heat when the cream starts to thicken.
  7. Serve it with the spongecake warm or cold.
5 from 7 votes
Dairy-sugar-gluten-free-chocolate-cake-1-SunCakeMom
Gluten, Dairy & Sugar Free Chocolate Sponge Cake
Prep Time
10 mins
Cook Time
50 mins
 
Everything free, spongy moist chocolate cake with a dash of everything free custard love. Easy to make quick to bake. Tasty treat for everyone!
Course: Dessert
Cuisine: Dairy free, Gluten free, Keto, Low carb recipe, Sugar free recipe
Keyword: dairy free chocolate cake, dairy free chocolate cake recipe, gluten free chcocolate cake recipe from scratch, gluten free chocolate cake with almond flour, gluten free chocolate cake without xanthan gum
Author: Edi Baker - SunCakeMom
Ingredients
Pastry:
  • 5 oz / 150g Almond flour
  • 2 oz / 50g Rice flour
  • 1 tablespoon Baking powder follow packaging instructions
  • 2 tablespoons Cocoa powder unsweetened
  • 2 teaspoon Stevia sweetener or sweetener of choice
  • 6 large Eggs separated
  • 1.5 oz / 40g sugar free Chocolate
Cream:
  • 2 tablespoon Corn starch
  • 2 tablespoon Shredded coconut
  • Vanilla extract
  • 1 cup / 250ml Coconut milk
  • ½ teaspoon Stevia sweetener or sweetener of choice
Instructions
Pastry:
  1. Preheat oven to 350°F / 180°C.
  2. Measure dry ingredients: almond flour, rice flour, cocoa powder stevia and baking powder.Put them in a mixing bowl and mix them well.
  3. Melt chocolate.
  4. Separate eggs. Put egg whites in a mixing bowl and the yolks into a cup.
  5. Beat egg whites in high speed until hard peaks form.
  6. Turn beater into low speed and pour yolks into the whites one by one.
  7. Turn beater off and fold dry ingredients and melted chocolate into the beaten eggs, as well. Mix until you get an even pastry.
  8. Pour it into a bread tin and put it into the preheated oven for 50 minutes to bake.
  9. Meanwhile prepare the coconut cream that could be a nice complementary for our chocolate spongecake.
Cream:
  1. Put cornstarch, shredded coconut, vanilla extract and Stevia into a cup.
  2. Measure 6 tbs coconut milk into the cup, as well.
  3. Mix them with a wooden spoon until getting an even mixture without any lumps.
  4. Pour the rest of the coconut milk into a medium size saucepan to heat up.
  5. Pour the cornstarch mixture into the saucepan and stir it continuously bring the cream to boil.
  6. Take the saucepan off the heat when the cream starts to thicken.
  7. Serve it with the spongecake warm or cold.

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.


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