Looking for a quick and easy gluten free chocolate cake? This one is so simple that you can make it one pot and it doesn’t need a drop of frosting. I’m hooked on this thick, fudgey, yet cakey treat. I made it a couple of weeks ago during our Super Bowl party and it was gobbled up in mere minutes by our boisterous gang of guests.
If you are not in the mood for white chocolate, or wish to make a more Paleo/Primal treat, replace the white chocolate chips with dark chocolate chips. Replacing the white chocolate with dark chocolate turns this dessert into a healthy treat with high fat coconut milk (great fat to anchor your blood sugar levels) as well as almond flour and eggs (full of good proteins that also anchor blood sugar levels and keep you satiated).
The recipe below is actually based on a brownie recipe by the lovely Marinka. When I posted my Double Chocolate Walnut Brownies, she left a comment with a link to her brownies, which I then in turn based this cake upon.
Easy Black and White Cake
Ingredients
- 1 cup chocolate chips (if you want to use a bar it's about 6 ounces)
- ½ cup full fat coconut milk
- 2 large eggs
- 1¼ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 cup white chocolate chips
Instructions
- Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
- When chocolate is completely melted, remove saucepan from heat
- Stir eggs into saucepan containing chocolate/coconut milk mixture
- Next, stir in almond flour, salt and baking soda
- Fold in ½ cup of the white chocolate chips
- Grease an 8 x 8 inch baking dish with oil of your choice
- Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
- Bake at 350°F for 20-25 minutes
- Cool and serve
In terms of substitution questions, feel free to try this replacing the eggs with some other ingredient of your choice. If you replace the eggs, or any other ingredient in this recipe, for that matter, please leave a comment and let us know how it goes! It took me quite a few tries to get this recipe just so, therefore I’m really not sure how it would work with various adaptations –the only way to find out is to give it the old college try.
KellyBelly says
HI
I had a cake recipe picked out to make this weekend for my sons birthday, but now I might have to make a couple cakes! Or make an extra one for sending to school for his b-day class treat.
Thanks
Karen R says
I love white chocolate, but dairy doesn’t really agree with me. Does anyone know if their are any brands of dairy-free white chocolate? I’m not sure if it even exists!
Joelle says
I am wondering the same thing. If you find out, please post!
Patti Kosteniuk says
I ordered some white chocolate chips from Pangea Vegan Products. Yummy! http://www.veganstore.com
Sarah says
Anyone know of any white chocolate chips that are dairy free? Couldn’t tell if the ones Elana linked to are dairy free or not.
Karen R says
Oops, just made the same comment!
Bern says
Hi Karen, when I first looked at the photo for this recipe I thought the ‘white’ part was flaked blanched almonds. Perhaps you could use use these for a dairy free substitute!
Bern
Marci says
I could swear that Whole Foods has vegan whit choco chips (I just bought their vegan semisweet version).
Diane-thewholegang says
If you find some please share.
Terisa says
King David makes a vegan kosher white chocolate chips but I’m not sure if it’s gluten free or not. Premium Chocolatiers makes a white chocolate bar that is Gluten Free, Nut Free, Milk Free. I found both on Amazon. Hope this helps
Kelly says
Yum…so it doesn’t need sweetener of any kind? Like agave? Just making sure.
elana says
Kelly,
Thanks for your comment. Other than the black and white chocolate chips there is no additional sweetener in the recipe — no agave either!
Elana
Tina says
Can you replace Coconut milk?
Maria says
Hi Elana,
Sounds delish! Is therea way too user coconut flour instead, while keeping the rest of the recipe pretty much the same? I know it cannot be a direct flour sub as coconut flour absorbs lots of liquid.
Thanks for all you do and for your terrific recipes!
Maria from Long Island, NY
sally says
Hi Elena, I had no other way of placing a comment here so do hope it reaches you as I want to make this ASAP, it looks easy and fabulous.
I wish to replace the white chocolate -can you tell me what else I could use instead … dried fruit, nuts, or would I need to add more of the other chocolate which to me would make it a bit ‘over the top’ and trying to cut down on the chocolate thing! I look forward to your comment, thank you!
Amy says
I think I’ll have to give this a try this weekend… my last remaining bag of Dagoba chocolate chips will be put to good use. Thanks for sharing Elana:)
Marci says
Oh my! I’m thinking I may have to adapting this into cupcake form… Hmm…
Tenina says
Oh Elana, you have done it again! Fantastic…not sure my hips can take anymore!
Kiersti says
The chocolate cake in your cookbook is my go-to when the craving strikes. I have made that recipe a thousand an one ways with peanut butter frosting, cream cheese frosting…using the batter to make cookie sized cakes and then using those to make ice cream sandwiches…it is so versatile and divine.
I do however love white chocolate and sneak it in when I can.
I can not wait to try this.
Thank you – as always!
Jeanette says
This looks like a decadent treat! I’ve been making your almond scones for my son, who has gluten/dairy/egg allergies, and they are a special treat.
Kiran says
These looks so yummy! I need to buy me some almond powder and try this out.
Gina Rutherford says
Is almond powder the same thing as almond flour?
Karen says
Yes. I’ve never heard it called powder. It’s either called almond flour, almond meal or ground almonds. It’s not really a powder because that infers that it is dry, like flour from a grain.