Grammy's Kitchen · Chocolate Cake · Fudgy Gluten-Free Chocolate Cake
One of 76 chocolate cake recipes we measured
from minimalistbaker.com
31 cooks on minimalistbaker.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 40% | 101% |
| total sugar | 84% | 232% |
| egg | 0% | 48% |
| leavener | 6% | 4% |
| salt | 1% | 2% |
| liquid | 0% | 200% |
| dairy | 0% | 117% |
| chocolate | 31% | 67% |
| acid | 11% | 0% |
| vegetables and beans | 148% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 60 g | 1/2 cup gluten-free flour blend |
| 60 g | 1/2 cup oat flour ((ground from gluten-free oats)) |
| 15 g | 2 Tbsp coconut flour |
| 42 g | 1/2 cup unsweetened cocoa powder |
| 2 g | 1/4 teaspoon sea salt |
| 8 g | 2 tsp each baking powder & baking soda |
| 200 g | 1 medium ripe avocado |
| 177 g | 1 1/2 medium very ripe bananas |
| 113 g | 1/3 heaping cup honey ((or sub maple syrup or agave if vegan)) |
| 54 g | 1/4 cup coconut oil ((melted)) |
| 208 g | 1 cup unsweetened vanilla almond milk |
| 15 g | 1 Tbsp white vinegar |
| 9 g | 2 tsp pure vanilla extract |
Method: 8 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this today for my friend's birthday. I didn't have a gluten free flour mix so substituted it with almond flour and used cashew milk and rice wine vinegar as I didn't have almond milk and white vinegar! I also topped up the sweetness with coconut sugar. ” — a cook, 4.0★
“I bought vegan coconut raspberry ice cream today and wanted to bake a chocolate cake to go with it. This was perfect! I stuck to the recipe for the most part. I added a bit of maple syrup at the end because the bananas weren’t as ripe as I would like, so t” — a cook, 5.0★