Almond Flour Chocolate Cake – Gluten Free Oil Free
This almond flour chocolate cake is rich, fudgy, and deeply chocolatey, all without a drop of oil, egg, milk, or butter. The base uses mashed banana and dark chocolate, which gives it a naturally moist, brownie-like texture that is incredibly satisfying. It is naturally gluten-free too, so everyone at the table can enjoy a slice. A touch of instant coffee in the batter makes the chocolate flavor even more intense. For more gluten-free baking, try my Almond Flour Cupcakes, Almond Flour Banana Bread, or Gluten-Free Vanilla Cupcakes.
Eggless Dairy-Free Gluten Free Oil Free Chocolate Cake
This Vegan Gluten Free Chocolate Cake has no oil, butter, egg or milk. It is fudgy and full of chocolate flavor.
Ingredients
- 1 (155 g) Ripe Banana, mashed
- 1/2 cup (100 g ) Dark Chocolate 70% Dairy-Free
- 1/2 cup (120 ml) Water
- 1 tsp (5 g) Instant Coffee
- 1/4 cup (50 g) Brown Sugar
- 1 ¼ cup (125 g) Almond Flour
- 1/4 cup (30 g) Cornstarch
- 1 ½ tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- Cocoa Powder for dusting
Instructions
- Preheat oven to 350°F (180°C). Oil and line a 6 inch (15 cm) round pan with parchment. Set aside.
- Mash banana to a smooth purée. Set aside.
- Cut chocolate into small pieces. Transfer to a microwave safe bowl. Add water.Microwave, power 1200W, for 20 seconds. Stir.Microwave for an additional 10-20 seconds until chocolate has melted.PLEASE, note that all microwave oven are not the same. Adjust cooking time according to your oven.
- To the same bowl, add coffee and sugar, stir until dissolved.
- Then, add almond flour, corn starch, baking powder and baking soda. Mix.
- Fold in mashed banana.
- Pour into pan.
- Bake in preheated oven at 350oF (180oC) for 40 minutes, a toothpick should come out with a little wet batter for a fudgy centre. Do not overbake the cake.
- Cool in pan 10 minutes, then transfer to a wire rack.
- Dust with cocoa powder.
