My 10 Minute Gluten-Free
Chocolate Cake Recipe
Ingredients for 3 layers 6″ Diameter
½ cup (2oz/57g) cocoa powder
1 cup oat flour
½ cup tapioca
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3/4 cup (coconut oil)
3/4 cup coconut sugar
3 eggs, beaten*
1½ teaspoons vanilla extract
1 cup buttermilk (any milk + 1 tbs. Vinegar)
¼ cup (1.5oz/43g) chocolate, melted
Instructions
Take note that you never use a metal baking pan for
microwave baking. Grease 3 (6-inch) round silicone cake
molds (or any microwave safe dishes) and line the bottoms
with a round piece of parchment paper. Use a shallow dish
for the best results. Don’t exceed the size because you
won’t get even heating across a large surface in a
microwave.
Sieve Dry ingredients together flour, baking powder,
baking soda and salt. and set aside.
WET Ingredients
Using an electric hand mixer or a stand mixer,
cream the oil and sugar together on high speed
until light and fluffy.
Slowly add in the eggs and beat on high speed.
(High speed will stop this mix from separating.)
Swiftly mix in the buttermilk, vanilla, and melted
chocolate and mix in quickly.
Lastly by hand, fold in flour mixture into the wet
ingredients using a large spoon.
One layer at a time, microwave each cake for
roughly 2 minutes to 2 minutes 20 seconds. (This
cooking time is based on my microwave which is
1200 Watts so your cook time may vary). 1000
watts cook the cake in the microwave for 3 to 4
minutes.
The cake will bubble and puff in the microwave
just as it would in the oven. Check to see if the cake is
already baked by sticking a toothpick down into the center.
The toothpick should come out clean.
cake back in the microwave and cook it in 30 second to
1-minute additions until done. Microwaves often don’t
spread heat as evenly as ovens do.
Do not remove from the microwave right away.
Let the cake sit for one or two minutes after baking,
giving time.
You can top it with frosting and decorate on your
own when it cools completely..
Take care not to overcook or they will dry out. If it pulls away
from the sides of the pan, Touch it in the middle. When soft
but firm Remove from the microwave and allow to cool in the
pan before turning out on a cooling rack.
To decorate the cake:
Cool completely. Start by frosting between the layers Line
up the cakes as you go so your cake isn’t leaning in the end.
Add more frosting on top and top with fresh berries for color.
Cover the cake and store at room temperature for up to
5 days. It also freezes really well for up to 4 weeks.
See my no sweetener needed healthy frosting.
Because you are making a chocolate cake, add 1/3 cup of
cocoa powder. (To make a vanilla cake, add another teaspoon
of vanilla extract). Mix. Stir the ingredients well with a fork or use
an electric mixer to mix for about 4-5 minutes or until it becomes
smooth. Spoon the cake batter into a microwave dish. Take note
that you never use a metal baking pan for this microwave baking.
Use a shallow dish for the best results. Bake the cake on full power.
You must be logged in to post a comment.