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.
Lauren says
I have a hormonal condition and can’t process high GI carbs and definitely not glucose! I almost cried with happiness when I found your site, I can’t thank you enough. I recently made this black and white cake for a friends birthday and had everyone shocked that it was dairy, flour and sugar free!! It is sooo delicious and with the stevia sweetened chocolate these days, the perfect treat. Keep the amazingly good work coming!
Azcowgirl says
Amazing! Made this with peanut butter chips instead & hubby and I had a hard time not devouring it in one night! Added to my favorites!
Monique says
Peanut butter chips. Brilliant. FYI…butterscotch chips were amazing too.
Sandra says
I would like to make a yule log with almond for Christmas. The batter must be so that it can be rolled (genoise made with cake flour).
Please let me know what recipe you have for my request.
Thank you,
S says
Sorry, forgot to add – i blitz my own almonds (with their peel on) and use those in all recipes, as almond flour costs much more than buying almonds (here in the UK anyway). So every recipe i have tried i have used almond meal not blanched almond flour, and have had no problems at all. (if the food processor is giving coarse results simply take that mixture and blitz it further in a coffee mill.)
S says
Made this last night, or rather, supervised my 5 year old daughter making it last night. its an easy and quick recipe, and the only changes i made were that i used 100 grams dark chocolate and 100 grams milk chocolate (only dark would suit me fine but i think may be a bit strong for the kids), and to decorate the top i used white chocolate buttons, and i baked it in a 7″ springform pan.
i love the fact that there is no butter etc. in this recipe and no sugar either. However, i would not call this a cake exactly, more a brownie i think, or something in between the two, because it doesnt really keep its shape as a cake very well – as Elana made it, it probably IS better in a pyrex dish or brownie pan rather than as a cake.
it was delicious, but i have to say, i prefer Elana’s chocolate orange torte if you are after a chocolate cake; this one just didnt satisfy 100%. It may be better as some people here have commented to use just dark chocolate and no white at all. You may get a richer chocolate cake that way.
Jessica says
This was amazing Elana!!!!!! You know it was good when the pickiest kid in the world gave it two thumbs up! We could not detect the almond flour at all! I did not have white chocolate chips, so I used 1/2 cup butterscotch which I just sprinkled on top. Everyone asked for seconds. This is decadent! You would never know this was GF and had only the sugar from the chocolate.
Thank you so much!!!!!!!
Brigid says
So I didn’t label one of the bulk flours I bought last time, and I could have SWORN it was almond flour.
It was arrowroot powder. I used entirely arrowroot powder.
It was either a cakey brownie or a slightly dense cake, but oh so delicious and rich. Definitely a good option for the nut-free.
I did have to bake it a bit longer, though. Closer to 30 minutes.
Kristin says
Delicious! This recipe makes a wonderful cake that didn’t last long in our house. It was so moist and decadent. I am making it again right now. Thank you for this and your chocolate chip cookie recipe. i will be trying others soon.
Pamela Fox says
I made this last night, substituting the white chocolate with dark chocolate, and it was a hit. I love that there’s no additional sweetener besides dark chocolate!
I blogged my version here:
http://pamelagoesprimal.com/post/5278076154/double-dark-chocolate-cake
Jasna says
I made this last night and my kids were eating them still warm, they loved it. Thank you for the recipe.