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.
Karen says
In the ingredient list you retire “chocolate chunks”. In the recipe instructions the write “chocolate chips”. I’ve noticed this incongruency and other recipes, including one I made yesterday that did not turn out quite like I expected. So which is correct for this recipe as well as the. Double chocolate walnut brownies- the recipe I made yesterday? Thank you!
Karen says
Write– not retire!
Karen says
Does anyone know a source for dairy and soy free (and gluten free) white chocolate chips? I’m trying to avoid having to create my own. ;^)
Thanks.
Chrissy says
I’ve had this printed out for a long, long time but finally made it today. I subbed more semi-sweet chocolate chunks for the white chocolate since we don’t like white chocolate (the same chocolate I melted down with the coconut milk) … this recipe is AMAZING! We absolutely loved it! My family of 4 devoured the entire thing after a big dinner and begged me to make it again. Thanks for yet another FABULOUS recipe!
finny says
I had no white chocolate but added a couple tbspns of kahlua to the batter and a few choc chips. Delicious, thanks for the recipe!
Jackie says
This is a really great recipe! It is incredibly easy and so delicious! My second one is in the oven right now :) Thank you!
Suzie Q says
This is sooooo good! I made this today and I can tell you it is THE BEST gluten cake I have ever made. So moist and chocolatey!!!!
Sterling says
I just did a practice run of this for my sweet girl’s 13th birthday later this month and OH MY is it delish!! We are egg allergic, so I let 2tbsp of flax meal soak in 6 tbsp of warm water for about 4 minutes and used that in place of the 2 eggs. It turned out perfectly! Now we just have to decide on the best vegan frosting to use…although it doesn’t even really need frosting!
Thanks so much for the recipe.
Lisa Stafford says
http://www.huffingtonpost.com/organic-authoritycom/4ingredient-vegan-white-c_b_3481052.html Here’s a recipe for homemade vegan white chocolate. To make it into chips, allow to cool some. Then place in a piping bag or a ziploc bag and cut a tiny hole in the corner. Pipe the white chocolate out onto wax paper on a cookie sheet. Refrigerate or freeze til firm. Store in an airtight container til ready to use.
barb says
what can I use instead of almond flour as I am allergic to nuts
Deanna says
Looks delicious! Is there a big difference between blanched almond flour and natural almond flour, in taste and/or performance? Thanks!
Sterling says
I was out of the honeywell blanched almond flour and ended up using the almond meal from Trader Joe’s. It’s still really great! Maybe a bit of a different texture than the honeywell but still yummy!
Deanna says
Thanks! I’ll have to give it a try!