Three ingredient dairy free and gluten free chocolate cake recipe: step by step recipe for perfect results every time
Three ingredient, easy delicious, dairy free and gluten free chocolate cake recipe with step by step instructions for perfect results.
In my circle of friends, I have recently become known for making a delicious chocolate cake that is not only an absolute treat for the tastebuds: it also comes with the added advantage of being both dairy and gluten free, which means it is a super inclusive cake most people can eat!
I first looked for such a cake after I saw a friend of mine looking lovingly at my caprese cake, which is gluten free but contains butter, a no go for him.
However, none of the recipes I found online seems to hit the right spot until I understood what needed tweaking: the amount of sugar!
So today, I bring to you my favorite recipe for gluten and dairy free chocolate cake, with the measurements I believe deliver the best result.
To add crunch, I sometimes add to it chopped roasted hazelnuts or almonds , bit you do not have to add them if catering to potential allergies: the cake is delicious also without!
Gluten and dairy free chocolate cake ingredients
- 250 grams dark chocolate
- 180 grams sugar
- 5 eggs (separated yolks and whites)
Optional: a sprinkle of dusting sugar; a handful of chopped, roasted hazelnuts or almonds for crunch.
Serving idea: add fresh raspberries beside it for added freshness and a touch of acidity!
Equipment
- An electric mixer (hand mixer works as well, it is just more tiring as you need it to whip up the egg whites)
- A mixing bowl
- A kitchen scale/ measuring equipment if converting into cups
- A pot and heat proof bowl to melt the chocolate – pick a bowl that can sit on the pot without falling in
- A wooden spoon
- A 20 cm diameter cake tin
- Non stick baking paper
How to make this cake
Crack the eggs and put the egg whites into you mixer bowl and the yolk into a different one.
Activate the whip attachment and turn it on: let it go until the egg whites are stiff. Then switch off and set aside.
Mix the egg yolks with the sugar and set aside.
Turn the oven on to 175 degrees C and let it get hot.
Now, turn your attention to the chocolate. Take a big pot and half fill it with water: bring to a gentle simmer. Place your bowl on tops of the pot, making sure it doesn’t touch the water.
Crack the chocolate into it and let it melt: use a wooden spoon to mix it so that it melts evenly.
Tip! A setup that works for me is to use a microwave stand to hold the bowl above the boiling pot of water. I find this is easier than finding a bowl of the correct size and also saves me from running the risk of buying myself on the rim of the bowl, which can get very hot if too close to the water.
Now you have all your ingredients and all you need to do is mix them together! I usually pour the melted chocolate onto the egg and sugar mixture and mix well. If using, this is when you can add the hazelnuts too.
Then I add the egg whites and fold them in until all is well amalgamated.
Once everything is mixed well, pour the mixture in your cake tin lines with baking paper and cook for 35 minutes. Enjoy!
