Easy Black and White Cake

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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Instructions
  1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
  2. When chocolate is completely melted, remove saucepan from heat
  3. Stir eggs into saucepan containing chocolate/coconut milk mixture
  4. Next, stir in almond flour, salt and baking soda
  5. Fold in ½ cup of the white chocolate chips
  6. Grease an 8 x 8 inch baking dish with oil of your choice
  7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
  8. Bake at 350°F for 20-25 minutes
  9. Cool and serve
Holy Moly! A humongous hit!

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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

167 responses to “Easy Black and White Cake”

  1. Absolutely delicious! Love how easy this recipe is to throw together also. What a treat! Thanks for the wonderful recipe.

  2. Absolutely amazing Elana. Made this today. Didn’t have white chocolate so just used dark. My oven temps only needed to bake for 15. Served to my parents and they loved it. Had no clue it was made from almond flour. Wonderful that you share healthier alternatives for treats. This site truly is a labor of love. Thank you so much!

  3. I made this awesome black and white cake tonight. Honestly, this is the best gluten free dessert I have made to date. Not too sweet but very chocolatey. I love how moist it turned out and it is VERY easy to make! Thnaks for the recipe. Next I’m going to try your peach cobbler.

    • Did you ever try this with flax substitute? Have nephew allergic to eggs and would love to try this cake with egg subs.. thanks!

  4. This is fabulous! Truly fabulous! It’s not super sweet, it’s super moist, and just so very, very good. I made the recipe as is, and baked in a convection oven. Thank you for this recipe!

  5. Not a great baker, myself, but I felt the need for a lighter cake and grated and apple into it — also added a bit more flour to keep the same thickness. It turned out amazing!!! :)

  6. I made this for my birthday the other day. It was delicious!! I used mint chocolate chips in place of the white chocolate chips. It was even better the second day, and (best of all) didn’t make me sick! ;-) Loving my new paleo-ish lifestyle!!

  7. Most of these recipes show chocolate “chunks” in the ingredient list. Then in the directions it’s listed as chocolate chips. Is there a reason why we are not using chocolate chips from the beginning and are breaking up chunks of chocolate into a coarse sand consistency? I’d love to see a picture of what course seeing consistency looks like….

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