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.
Mary Catherine says
Hi, Elena –
Just wanted to share with you my twist on your recipe…
Ali Katz says
I just made this cake and it was fabulous, and beyond easy. We used mint chips at my son’s request, and it was great. I highly reccomend the substitution if you want to experiment. We may try peanut butter next time. Keep the recipes coming. We love them!!
Bettie Infante says
This cake looks yummy. I bought 5 lbs of almond flour and have used it twice for two of your cookie recipes. The problem I’m having is my cookies come out greasy. Both recipes called for 1/2 cup of grape seed oil which I used. Not sure why this is happening. I made the chocolate chip cookies and the double chocolate mocha cookies. Any suggestions would be greatly appreciated.
Thanks!
elana says
Dear Bettie,
Which cookies are you making? And what type of almond flour are you using?
Happy to help you troubleshoot the issue once I find out the recipes you are having a challenge with :-)
Elana
Bettie Infante says
I made your double chocolate mocha and double almond chocolate chip cookies.
I used Honeyville blanched almond flour bought at Amazon. The double almond
chocolate chip cookies were especially oily, had to put them on a paper
towel after I took them off the cookie sheet.
Thanks for you help,
Bettie
elana says
Dear Bettie,
It may be that my recipes are too oily for you and you might want to cut back on the oil. You may also wish to try my Double Chocolate Mocha Biscotti recipe which has no oil in the ingredient list.
Please let us knows how it goes if you do :-)
Elana
Crysta says
It also helps to pack the flour a little. :)
Kim says
This is your BEST recipe yet! I love the simplicity. The use of dark chocolate chips for the only sweetener is brilliant. This recipe needs no substitutions it is fabulous just the way it is!
Barb says
As others have discovered, this cake is yummyliciuos! It barely lasted 24 hrs although I had hoped it would last a few days for just two of us. I baked it in a toaster oven which worked out fine. Thanks for all your wonderful recipes, Elana.
Mary says
The kids made this tonight and LOVED it!!
We had to make a few modifications, just a couple though, but it turned the cake in a triple chocolate cake!
* We used Dark Chocolate Chips instead of white
* We used Unsweetened Chocolate Almond Milk instead of coconut milk
* We added some Chocolate Flavored Stevia Drops
AMAZING! So soft and sweet and chocolaty! It was just perfect along with a glass of almond milk! Everyone in the house gave it 10 stars!!
You can see a photo of our 4 year old covered in the cake, as he just dived into it with glee, here:
http://juniorglutenfreechefs.blogspot.com/2011/02/recipe-review-easy-black-white-cake.html
Thank you!!!
Jhoanne says
@Mary@juniorglutenfreechefs.blogspot.com
How much chocolate stevia drops did you add on your recipe?
Heather says
Thank you for this great recipe!! I just made it! Simple, delicious, and looks just like yours!!! Thank you!!
Melanie says
yum! I want a bite right now! I wonder if I could make white chocolate chips myself with coconut milk…hmm, I may need to do some experimenting :)
Sprinzette says
I’ve only just discovered your blog, and am really excited about all the recipes. This looks fantastic. I am always looking for gluten-free varieties for my sister, so can’t wait to try some of these out.
The Newlywed Chefs says
Ohhh yum!! Perfect, Elana!