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.
Kimberley Burak says
I love your blog and all your information, I have tried numerous recipes & have been very pleased with the results. I am trying this cake in my donut pans and then dipping into almond and white choclate glaze and topped with chopped toasted almonds and cocoa nib mixture for crunch.
Trish says
I have been a fan of your recipes ever since I discovered them while searching the web a couple of years ago when I had to go sugar and gluten free for a short time. My 12 year old son and I just made this today- it is quite yummy! We have been trying to cut out gluten here and there and decided to experiment a bit with almonds to see if my kids would like the flavor. I just used regular almonds I had on hand and chopped them up in the processor. The kids all loved the end result! I love how easy it is to make. Few ingredients and not much clean up. I will be getting almond flour to use from now on if it will get my kids to eat more nuts!!!
Kerri says
hi there! just wanted to share our experience with this cake….delicious!! i subbed coconut flour, as my son is allergic to nuts, and we didn’t even use the white choc chips b/c we didn’t have any. the coconut flour soaked up the wet ingredients so i added a glop (my measurement) of applesauce and this came out kind of like a brownie cake…the kids ( and I ) loved it! thank you for such a great blog! would love to see more recipes using coconut flour for allergy relief, and we don’t bake a lot with grain flours at all, trying to be grain free. thanks again!
K says
How much coconut flour did you use,
Serena Wright says
Thanks Elana,
I am so happy I have found your site because your recipes has allowed me to baked and eat pastries/desserts again. They are not grainy and are super moist.
This cake will sure to be a great hit in my household and soon to be my in-laws like the amazing brownies.
-Thank you,
Serena
Lisa Baughn says
Elana – just discovered your blog and LOVE IT! Thank you so much – what a huge encouragement to find your recipes and Spunky Coconut’s too. I have a daughter struggling with a brain injury and we find eliminating many foods allows her to function better. We are doing this trial and error, and if we find she can think better without something, we eliminate it. Still need to flex and have some fun, so, I converted this recipe into brownies and changed it up a little, to meet our super low sugar needs. So incredibly thankful! Keep posting your wonderful ideas!
http://www.theprudentwife.com/cooking/breakfast-and-breads/fudgy-rich-brownies-with-almond-flour-gf-cf
Lynette says
Could you clarify what type of coconut milk you used? Canned or from the dairy section of store. Btw, there is a new supplier of coconut milk (don’t want to get in trouble for dropping name), but they make soy milk too, and wanted to know if you have tried this new coconut milk in your receipes. Thanks, and please continue your great blogging. Totally love it, and use receipes often.
elana says
Dear Lynette,
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.
Thank you for your comment :-)
Elana
Jen @ keepitsimplefoods says
Amazing! Love the vegan touch!
Christina of Form V Artisan says
Looks lovely! Nice.
Lindsay @ Pinch of Yum says
Whoa. I need a reason to make this cake. How about to celebrate Wednesday? Great, done. I’m making it! :)
Mary Catherine says
Oops! My previous comment did not link you to the blog post I was referring to…here it is this time!