Gluten Free Chocolate Cake
I would like to dedicate this 3-ingredient Gluten Free Chocolate Cake to a sweet lady named Beth, who I met at a coffee shop not long time ago.
She asked me if I have any gluten free recipes on my blog and I said “NO!”.
I had no idea what is gluten.
After I did a little research about gluten.
I found out that Gluten is a proteins found in wheat, rye, and barley. Gluten helps foods maintain their shape, acting as a glue that holds food together.
Gluten can be found in many types of foods like pasta, noodles, baked goods, pastries, cereal and list goes on and on.
It made me so sad that people who allergic to gluten cannot enjoy so many types of foods.
It inspired me to make this 3-ingredient Gluten Free Chocolate Cake!
It is so rich and chocolaty even my not-a-sweet-tooth husband loved it!
You will fall in love with this cake too.
If YOU make Easy Chocolate Cake Recipe, PLEASE hashtag #munchkintimeblog on Instagram, we would LOVE to see your creation! Thank you!
How to make Gluten Free Cake Recipe:
Preheat the oven to 350F.
Grease 9 inch baking pan with butter then add a cut out parchment paper inside the baking pan.
Using a tea pot boil some water then pour it into different baking pan and place it on the lowest oven rack.
(This Gluten Free Chocolate Cake requires moist air in the oven while it’s baking).
Using a stand mixer beat eggs on high speed for about 5 minutes or until it doubles the size.
Using big microwave-safe bowl place chopped chocolate and sliced butter and microwave it for 30 seconds.
Take the bowl out stir chocolate with a spoon then place it back in the microwave and microwave it for another 30 seconds.
Repeat this step until the chocolate is nicely melted thru.
Using a big spoon or spatula fold 1/3 of egg mixture into the chocolate until you will see few streaks of egg mixture be careful not to over mix.
Repeat this step until all of the egg mixture is folded with chocolate mixture.
Pour batter into the baking pan.
Place it on the medium oven rack and bake it for 30-40 minutes or until toothpick comes out clean.
Let it cool then remove parchment paper from the bottom and place your chocolate cake on a plate garnish with berries and powdered sugar.
Cut a slice…
…and enjoy a rich and chocolaty gluten free Chocolate Cake!
Q. – Do YOU like Gluten Free Cake Recipe?
Let me know in the comments below, I would love to hear from you!
3-ingredient Gluten Free Chocolate Cake Recipe
Ingredients
- 8 large eggs
- 1 lb dark semisweet or bittersweet chocolate chopped
- 16 tablespoons unsalted butter
Instructions
- Preheat the oven to 350F. Grease 9 inch baking pan with butter then add a cut out parchment paper inside the baking pan. Using a tea pot boil some water then pour it into different baking pan and place it on the lowest oven rack. This Gluten Free Chocolate Cake requires moist air in the oven while it's baking.
- Using a stand mixer beat eggs on high speed for about 5 minutes or until it doubles the size.
- Using big microwave-safe bowl place chopped chocolate and sliced butter and microwave it for 30 seconds. Take the bowl out stir chocolate with a spoon then place it back in the microwave and microwave it for another 30 seconds. Repeat this step until the chocolate is nicely melted thru.
- Using a big spoon or spatula fold 1/3 of egg mixture into the chocolate until you will see few streaks of egg mixture be careful not to over mix. Repeat this step until all of the egg mixture is fold with chocolate mixture.
- Pour batter into the baking pan. Place it on the medium oven rack and bake it for 30-40 minutes or until toothpick comes out clean. Let it cool then remove parchment paper from the bottom and place your chocolate cake on a plate garnish with berries and powdered sugar. Cut a slice and enjoy!
Notes
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This has been a favorite among family and friends for several years and I can’t believe this recipe has no reviews yet! It is rich and chocolatey, easy to make, and gets rave reviews and comments of surprise that it’s gluten-free! It’s good served with berries or just as delicious with only a sprinkle of powdered sugar when berries aren’t available. I don’t have a microwave so I melt the butter and chocolate in a mixing bowl over boiling water. My only tip is to not overbake which I did the first time I made it because I was afraid it wasn’t done yet. Thanks for sharing this amazing recipe which has saved me so many times when baking for gluten-free family and friends (and even those who aren’t)!
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A significantly gluten free young lady is coming to my daughter’s bridal shower at my home. I’m going to make this recipe for her. Can I make this cake several days ahead if wrapped tightly? Can it be stored in refrigerator or must it be frozen? Thanks again.
Hi Linda! I made this cake one day ahead and stored it in the refrigerator and it tasted great, but I am not sure if it will taste as fresh after being stored in the refrigerator for more than 1 day. I have never froze it before so I am not sure if it will taste the same. I hope that answered your question. – Best wishes Love
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