This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it's still super moist and tender.
INGREDIENTS
For the cake
- 3 cups (420 g) all purpose gluten free flour (I used Better Batter)
- 1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
- 1/2 cup (40 g) unsweetened natural cocoa powder (Dutch-processed also works fine)
- 2 cups (400 g) granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 12 tablespoons (168 g) virgin coconut oil, melted
- 2 tablespoons white wine vinegar
- 2 teaspoons pure vanilla extract
- 2 cups (16 fluid ounces) brewed coffee
For the glaze
- 6 ounces dark chocolate, chopped
- 3 tablespoons unsalted butter, chopped
- 2 tablespoons heavy whipping cream
- 2 tablespoons brewed coffee, dry red wine or lukewarm water
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| Crazy Cake Gluten Free Chocolate Cake |
DIRECTIONS
- Preheat your oven to 350°F. Grease a standard 12-cup bundt pan, dust it lightly with cocoa powder and set it aside. Alternatively, grease and line an 8-inch or 9-inch round cake pan and set it aside. If using a single round cake pan, halve all of the ingredients.
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You can get the complete recipes here!!!
