Celebrate with Yummy, Gluten-Free Cake!

Birthday? Graduation? End of an especially long day?

Whatever your reason for celebrating, why not do so with a delicious, gluten-free cake that’s also easy to make? Unlike other crumbly creations, this gluten-less recipe actually has that fudgy, melt-in-your-mouth moistness you crave in a celebratory cake. (And the secret ingredient just may surprise you!)

Lusciously Gluten-Free Chocolate Cake

Ingredients

Note: New updated recipe! If you have a favorite GF baking flour blend, you can use it in place of the potato starch, almond and tapioca flours.

• 1/2   cup unsweetened organic cacao powder
• 1/2 cup gluten-free flour blend  
• 1/2 cup finely ground gluten-free oats
• 2 Tbsp coconut flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon xanthan gum or guar gum(OMIT if using a gluten-free flour blend with added xanthan gum)
• 1/4 cup  raw honey or agave nectar
• SECRET INGREDIENT: 1 medium avocado, peeled and cored (for creamy texture & extra moisture!)
• 1 1/2 ripe bananas, mashed
• Fake buttermilk: 1 can unsweetened coconut milk + 1 tablespoon apple cider vinegar
• 1/4 cup coconut oil (melted)
• 2 teaspoons gluten-free vanilla extract

Gluten-free glaze (not necessary – but then again, totally necessary)

• 1/2 cup sugar or sweetener of your choice
• 3/4 cup raw agave nectar
• 8 Tbsp coconut oil
• 2 tsp vanilla extract
• 3/4 cup coconut milk
• 1/4 cup (packed full) raw cacao powder
• 1 cup arrowroot starch

Directions

1. Preheat oven to 350 ° F and set aside a greased, 9″ circular pan (or 13″x9″ rectangular pan).
2. In a large bowl, mix together flours, ground oats, baking soda, baking powder, salt and (if necessary) xanthan gum.
3. In a separate bowl (or blender), combine “buttermilk” (coconut milk/vinegar), avocado and bananas and puree until creamy.
4. Add buttermilk, avocado and banana to flour mixture.
5. Mix in oil, agave nectar and vanilla extract.
6. Pour batter into pan and bake on top shelf for 50 minutes.

NOTE: The inside of this cake is definitely softer than most – if it seems extra gooey, let it cool in the pan for 1-2 hours to allow it to set.

To make the glaze:

1. In a medium-sized sauce pan, melt coconut oil over medium-low heat.
2. Stir in agave, sugar and coconut milk and mix until sugar is dissolved.
3. Add vanilla extract and whisk in the cocoa powder.
4. Remove pot from heat and let it sit for 2 minutes before whisking in arrowroot.
5. Place in the fridge to thicken and slightly cool.
6. Once cake and glaze are cooled, drizzle to your heart’s desire and ENJOY!