Best Gluten Free Chocolate Tea Cake Recipes

GLUTEN-FREE CHOCOLATE TEA CAKE

Gluten-Free Chocolate Tea Cake image

Olive oil and almonds keep it moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who's missing gluten now?

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1/4 cup unsweetened cocoa powder
1 cup unsalted, roasted almonds, plus 2 tablespoons chopped
7 oz. bittersweet or semisweet chocolate (61%-72% cacao), coarsely chopped
1/2 cup olive oil
1 teaspoon kosher salt
3/4 cup granulated sugar, divided
4 large eggs, separated
1/4 teaspoon cream of tartar
1 tablespoon raw sugar

Steps:

Preheat oven to 325°F. Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50-60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
Do ahead
Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

BEST GLUTEN-FREE CHOCOLATE CAKE

Best Gluten-Free Chocolate Cake image

This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

2 cups plus 3 tablespoons gluten-free all-purpose baking flour, divided
2 cups sugar
3/4 cup baking cocoa
1/4 cup ground flaxseed
1/4 cup chia seeds
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 to 2 teaspoons instant espresso powder
1/2 teaspoon xanthan gum
1 cup boiling water
1 cup unsweetened almond milk
1 cup canola oil
4 teaspoons vanilla extract
Confectioners' sugar

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.