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.
connie says
Well it’s in the oven. Had on hand light coconut milk and almond meal. Consistency is great and I added some instant coffee granules to enhance the chocolate flavor.
The cake raised nice and it is very moist with a wonderful flavor. Best of all no added sugar. It reminds me of wacky cake. Thanks for the r ecipe.
Monique says
First things first…love your blog. I have made many of your recipes and they are always delicious. Ok, so I admit that as I was making these, I was assuming they would not turn out well, simply because they were SO ridiculously easy to make. Man, was I wrong! These were fabulous!!!!!! (I am saying “these” because I made mini-cakes out of the recipe. Decreased the oven temp to 325 and baked for 25 minutes due to pan size difference.) I substituted butterscotch chips for the white since my husband really likes them. Fabulous! Next time, I will put extra of the dark chocolate chips instead of the white, which I am sure will also be yummy! Thanks for this delightful and crazy easy treat!!!!!
bonnie says
Fantastic cake! Had to bake just a bit longer – but then that happens with various ovens.
Hit my craving and was fast and easy.
Even ate it warm… mmmmmmmmmm
Carmen says
All I can say is wow!!! Whipped this up and my husband loves it, and he is a gluten eater.
These are so unbelievably delicious and so easy. I confess I added more white chips. Love this!
Thank you for another great recipe! You have really inspired me as I have never been so excited about being in the kitchen!
Jill D. says
I made this tonight and it was a hit! My gluten loving husband said it was the best cake he has ever had short of his mother’s cake from scratch…a huge complement!
I used semi-sweet chips rather than dark chocolate and it was fine for us. I am not sure now that I can eat any chocolate cake other than this one.
Alisha says
Hi all! I’m cleaning out my pantry before moving, so I made the following substitutions:
99% and 85% dark chocolate, 50/50
Almond milk instead of coconut milk
Added 12 drops liquid stevia plus 1T agave (for 1/2recipe
Added 1/4 cup coconut meat instead of white chips
Realized I had no baking soda too late to turn back
Also realized I threw away my 8×8 pan 2 moves ago
Surprisingly, after only 12 minutes I had 12 delicious mini brownie cupcakes from the one pan I could find! Thanks for another great recipe!
Susan Pellino says
I made this yesterday and it was FANTASTIC!
Joanna says
I’ve been gluten-free and low GI for a little over a month now, and the chocolate cravings are starting to get the best of me… I’m so glad I found your site! This cake is so delicious. Exactly what I need when the cravings hit! Really easy to make. I used a corningware dish since I don’t have a square pyrex dish. Just had to add 10 minutes to the baking time.
Miriam Nocks says
These are delicious!!! Yum! Very moist and much better than any wheat flour brownie/cake I’ve had! I sprinkled milk chocolate along with the white chocolate chips on top. :)
teresa says
Looks like a yummy treat. Planning to make this for my son’s birthday. Would it work to use a pyrex 9×13 dish as I need to make a larger amount for the party? Thanks.