Gooey Chocolate Cake

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Before I go into how to make this devilish dessert, I must give a shout out to “Add A Pinch” for teaching me a technique that makes cake incredibly light – in texture and in taste. In her blog, we are told to add a cup of boiling water to the cake batter once the ingredients are all thoroughly combined, and beat quickly (or on high if you have a mixer) for one minute. By doing this, we are aerating the batter – essentially putting pockets of air into the mixture. This way, it not only tastes lighter, but when it hits your stomach you don’t regret the large piece you cut for yourself!

Before learning this technique, I made numerous cakes (without gluten or eggs or dairy) that came out much too dense. It was difficult to find a batter combination to craft a beautifully risen cake, while also being moist and oh-so-chocolatey. Well my friends, the recipe is complete and the cake is just that! I have served this to friends and coworkers who honestly do not believe that it is allergy-free (no dairy, no gluten, no eggs, no soy, and only sweetened with agave). You might be wondering what is even left to build a cake out of, and how could it possibly taste anything as decadent as a regular cake… But to fully convince you, you will just have to make one!


2 cups Gluten Free Flour (Red Mill)

3/4 cup unsweetened dark cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 cups pure agave

1 cup non-dairy milk (I use unsweetened Almond Milk, but use Rice Dream for nut allergies)

1/2 cup vegetable or canola oil

2 Tbsp Flax Seed (OR 2 eggs)

2 tsp vanilla extract

1 cup boiling water

1 1/4 cups non-dairy chocolate chips (Enjoy Life)


Pre-heat your oven to 350 degrees F.

In a large bowl (or KithenAid Mixer) combine your dry ingredients – flour, cocoa powder, baking powder, baking soda, salt. Next, add the agave, oil, and vanilla extract. Mix well.

In a separate small bowl, measure out your flax seed. Pour warm water (3 Tbsp of warm water to 1 Tbsp of flax seed) into the small bowl and whisk with a fork. Once the mixture resembles an egg white in texture, set aside for a couple of minutes to rest, and then combine with your cake batter mixture. Add in your non-dairy milk and mix thoroughly.

Once your cake batter is well combined, add a cup of boiling water into the mixture. Set a timer for one minute, and whisk quickly (or set your mixer on high) to beat the batter well. This aerates the batter, giving it a light taste and texture. Once finished, add the chocolate chips and combine well.

Pull out your 9-inch cake pan and grease thoroughly with cooking spray (may contain soy) or soft Earth Balance (Soy Free). Pour your batter into the cake pan and place in oven for roughly 30 minutes. To test that your cake is done, stick a knife or toothpick into the center of the cake, and if the utensil comes out clean it is ready! If the utensil has remnants of the batter stuck to it upon removal, the cake needs more time.

Once finished, use a drying rack to cool the cake for a few minutes. Make sure the cake is entirely cooled before serving.

**If you want a chocolate drizzle, as seen in this picture, simply combine 3 tsp of pure agave, 1/2 cup of boiling water and 3 Tbsp unsweetened dark cocoa powder in a bowl, and mix thoroughly. Add additional cocoa powder, agave or water to taste. Place in refrigerator to cool, and then drizzle on the cake once sliced and plated.




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