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.
Becca says
Would the coconut milk be in the can or Pure Coconut milk that you can find in the dairy department? I cannot wait to try this!
elana says
Dear Becca,
I link to the products (types and brands) that I recommend in my recipes. If you click on the word “coconut milk” it will take you to the specific kind of coconut milk I use.
Thanks :-)
Elana
Tracee says
Mmmmm. Also, a big thank you for posting the link to Marinka’s website. We are a mostly SCD/grain-free household and it’s always nice to find sites full of recipes we can use.
Daphne says
Hi Elana,
Are the white chocolate chips the only sweetener in this cake?
As I don’t care for white chocolate I was wondering how substituting with nuts would be and if so, would you use Agave nectar for the sweetener? I realize you haven’t tried this but what is your educated response to that? I love your simple recipes and they are so adaptable!!
Nicole says
I do believe that the “sweetener” is the 1 cup of dark chocolate chips and 1 cup of white chocolate chips as they are pretty sweet. I am looking forward to trying this recipe as well, but I will have to try an egg replacer (Ener-G) and I do not care much for white chocolate so I will have to figure out something for that part. :D
frenchise says
Hey Nicole,
today I made this cake and somehow I totally ignored that dark chocalte isn’t sweet at all, so I didn’t use the white chocolate for the dough, just on top of the cake.
Now it tastes like bread – a bit almondy but not chocolatey at all :(
Make sure to include something sweet ;) (Maybe sweetened coconut milk?)
elana says
Hi Daphne,
Yes, the white chocolate chips are the sweetener for this recipe, and so are the dark chocolate chips as Nicole mentions above :-)
Elana
Mia says
This sounds great! I hope to try it this weekend. Thank you!
Marinka says
This looks so yummy, a moist and rich chocolate cake! And really easy to make too!
I guess you could add some fresh dessicated coconut instead of the white chocolate chips, to make it dairy-free when you can’t find any df white chocolate chips.
Jeanne Marie says
Any ideas from anyone on how to make this without eggs?? I’m new to “egg-free”…
Thanks in advance,
Jeanne Marie
Hannah says
Hey Jeanne Marie!
Here is a post I read a few days ago about substituting chia for eggs… http://www.lexieskitchen.com/lexies_kitchen/2011/2/8/meet-mr-chia.html and The Spunky Coconut has a tortilla recipe where she used chia seeds as the egg replacer as well.
nicole says
You can also make flax eggs, similar to chia eggs…gelatin is a sub as well. I’m sorry I don’t have the measurements; I’m sure google would know. ;-) I am gluten, dairy and egg free and use Ener-G egg replacer, which is easily found at amazon. Hope this helps!
Beth says
I have made this recipe twice, both times without eggs and the white chocolate. The first time I used 2Tbs of ground flax and mixed it with the chocolate/coconut milk mixture. The cake was flat in the center (great for laying sliced fruit in the center) but the taste was amazing… Moist and rich.
The second time I tried with 2Tbs flax and mixed 2Tbs Ener-G into the dry ingredients. The cake stayed much thicker but came out a bit more dry and does not have that intense chocolate taste I love (I may have also left it in the oven a few minutes too long). I had some of your Vegan Chocolate frosting in my fridge and put a thin layer on top. My family has now devoured both cakes, but I think I will go with recipe 1 above for my son’s birthday party next week (making it 5 times for a layer cake!).
I also make this in a spring-form pan with parchment so I can easily get it out for layering without risk of breaking the cake. Hope this helps everyone with their egg-substitute questions!
KT says
Ener-G Egg Replacer is supposed to be mixed in water before using (1.5 tsp powder to 2T water) and then mixed well. Maybe your cake #2 would have turned out better if the egg replacer was not used dry?
Beth says
Good point. I have tried that in other recipes (I can’t recall if I’ve tried that for this recipe) and found that they stay too wet when I mix the Ener-G with water first like the directions call for. Now I just add a couple Ts of water once the wet and dry ingredients are mixed to get the right consistency. I’ve gotten used to eyeballing it! I’m making this cake again now (almost a year later!) for my son’s friend’s birthday and have made it several times since… It’s one of my favorites!
Hallie says
This looks great! I was wondering if it would work for me to make my own almond flour in my blender, which turns out to be more like almond meal. Would I still achieve the same consistency?
elana says
Dear Hallie,
Please go to my faq’s for the answer to this question.
Thanks,
Elana
Bria @ West of Persia says
Looks mouthwateringly awesome!
Shirley @ gfe says
It looks great, Elana … per usual, dear! :-) I’d go for the dark chocolate chips for sure, but those white chocolate chips sure do make for a pretty cake. ;-)
xoxo,
Shirley
Lorraine says
I have one caution when it comes to adding eggs to warm ingredients…be sure to mix the eggs well before adding them. In a similar chocolate cake that I make, I did not mix the eggs well enough and when I cut the cake there was an egg yolk staring back at me…very funny!