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.
kimberly says
I can’t have almonds. Which flour would you recommend for substitute? This is the only problem I’m having with Paleo is I can’t eat many nuts…
Jen says
Thank you for all your posts. As a type one diabetic and celiac your recipes save my belly and blood sugar.
Terry Hallfin says
I thought this was going to be a disaster. There was only white chocolate bars-no chips- at the store. I only bought 1 bar but needed 2. I grabbed a lite coconut milk at the store instead of regular and didn’t read the recipe correctly and only had semi-sweet chocolate chips. I ended up mixing the lite coconut milk with coconut cream, which was already in my cupboard-1/2 and 1/2. In spite of all the little things that were not right, the cake turned out to be fantastic–light and rich at the same time. My husband has already had seconds.
Elana, Mazel Tov for your son’s bar mitzvah.
Angie says
Wow! Just made these and they were amazing, didn’t tell my husband they were gluten free! I forgot to put the white chocolate chips on the top but that didn’t matter. He loved them, I may put some chopped nuts in next time! Looking forward to surprising the family with many more of your gf/paleo recipes! Thank you this is a brilliant website.
Mal says
I make this with ground flax meal as substitute for the eggs, it’s even better!! The flax meal makes it more dense and gooey, more brownie like than cake like. The substitution is 2 tablespoons of ground flax seeds soaked in 6 tablespoons of water for two hours before baking. Use exactly as you would the eggs.
Catherine C. says
I just made this and it turned out beautifully!! It was moist, lofty, and chocolaty! It is not that sweet. In fact its borderline not sweet enough for me but somehow it works. I might add just a touch of agave next time. Overall though its totally yummy!! I would definitely try it for cupcakes or mini cupcakes for kids next time.
I had to make a few minor adjustments/substitutions:
1) I did not want to open another can of coconut milk so I used a touch of almond milk for the remaining little bit of measurement.
2) I ran low on almond flour so I added rice flour for what I didn’t have. So it ended up being probably 1/2-3/4 almond flour and the rest rice flour.
3) I mistakenly added baking powder instead of soda at first then added the soda. So my cake had both in it.
4) I added more chocolate chips to the batter! I thought this was a nice addition.
Julie says
Didn’t have white chips, so I just used more dark… ohhhh so good! Can’t wait to try the original way too. Brought them to a potluck, a bit hit with everyone! Gluten & dairy eaters included! :)
Rosalie says
Hi,
I used almond milk to replace coconut milk and 1/4 cup applesauce to replace one egg.
They turned out a little crumbly but extremely delicious!
Thank you!
Carli @ OneFitMom says
Since I could not get hold of the Dagoba Chocodrops, I substituted 2 tbsp coconut oil, 2 tbsp honey and 3/4 cup unsweetened cocoa powder. I also used 70% dark chocolate chunks from Whole Foods in place of the white chocolate chips. The result was very rich, and not overly sweet.
I had to bake it a little longer (30 minutes) and allow it to cool completely, before the squares could be cut without crumbling apart.
Jessica says
This was amazing!! I used all dark chocolate and it was a huge hit for my sons birthday cak.e! I would love to know how to scale up for a sheet cake…. Any suggestions??