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.
Linda Abare says
I LOVE the sound and look of this Black and White cake but I have tree nut allergies. Any suggestions as to a replacement (gluten free) flour or flour combo that would work as well?
Linda
Brigid says
I accidently used entirely arrowroot powder and it turned out GREAT
Elizabeth says
Perhaps you can try coconut flour.
Elana says
Hi Elizabeth, here’s a post on the differences between almond flour and coconut flour that might help out with this:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Thanks for stopping by!
Elana
Durga Fuller says
I know the wave of comments has kind of passed on this, but I did make it with chia gel instead of egg. 1 T chia and 1/4 cup of water to replace each egg.
I also made it totally sugar free, using unsweetened chocolate and liquid stevia to taste, and subbed the white chocolate with a white chocolate treat I make – basically this recipe https://www.facebook.com/pages/The-Cook-Awakening/265703281859#!/note.php?note_id=10150104100507664 without the cocoa powder or nuts added, and chopped up chunky. So, it was gluten, sugar and dairy free.
It was pretty heavenly. I made it as my birthday cake, and I was very upset when someone ate the last piece out of the fridge a couple days later :(
Thanks for your amazing pioneering work!
Barbara Whitaker says
I saw this recipe and wanted to make it right away and I did not have any almond flour and couldn’t find it at the store (tried 2 WF markets and they didn’t even have Bob’s which I know you prefer not to use). So I used a GF baking mix which contains some bean flours and potato starch. I made the batter and it tasted terribly bitter so I thought the cake would be just as bad. To my surprise it was GREAT. I used chocolate and white chocolate chips and it came out barely sweet which to me is good. Then I sweetened it up with some agave and vanilla flavored neufchatel cheese and wowsers!!
Rachael says
just made this with all milk chocolate. definitely not non-dairy, but absolutely delicious!!
Carolyn says
This is the best recipe yet! I have tried lots of your recipes as I have an aunt who has gluten free foods, although I am finding I am eating more this way myself.Your blog is fantastic and the books great too. Thanks
Bethany says
This chocolate cake is FANTASTIC! You would never know it was gluten/grain free! You have inspired me to experiment with more Paleo baking. LOVE your website and cookbook :)
Karin says
This cake! hit several spots in my body for feel good and loving <3
I made two, one for at home, and one to take with me to visit our grown kids. I cut one of them in 1 inch squares so everyone could share, and it was gone in one sitting …
The cake I left at home, well …. once my husband got into it, it history …
They never commented about it being "gluten free" =)
Thank you for bringing these treats to life for us via your recipes
xoxoxo Karin
Emily says
saw a recipe for “sweet and salty cake” on thedailymeal.com and thought elana might enjoy the challenge of recreating it in her delicious gluten-free fashion! http://www.thedailymeal.com/sweet-and-salty-cake
Natski says
Sooooooooo good and am already onto my second batch.
I used 85% cocoa chocolate and 4 scoops of stevia powder.
I also reduced the salt to a scant quarter of a teaspoon after finding my first batch very salty – I still ate it though!
On account of me being a bit naughty, I serve it with a spoon of cream on top. Such a treat.
Rachael says
THiS CAKE WAS INCREDDDDDDDIBLE!!! I’ve never succeeded in making a chocolate cake this good. It was gone in less then 24 hours after making it!!!
I wrote about it in my dessert blog :)
thanks ELANA…you are a real inspiration!!!
http://the-confectionist.blogspot.com/2011/03/greatest-chocolate-cake.html