This yummy moist chocolate snack cake recipe couldn’t be easier. You mix it and bake it in the same pan!
Plus it’s gluten free, vegan, and low in fat – yet full of chocolatey goodness! It doesn’t get much better than that!
Made with wholesome ingredients, this cake is a guiltless chocolate treat you can prepare in less than an hour!
Gluten Free Chocolate Snack Cake
- 1 2/3 cups gluten-free all purpose flour (I use Bob’s Red Mill)
- 1/4 cup dark cocoa
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 2 Tbsp. grape seed oil plus enough unsweetened apple sauce to equal 1/3 cup
- 2/3 cup maple syrup
- 1 tsp. vanilla
- 3/4 cup water
- 1 tsp. apple cider vinegar
- 1/2 cup semi-sweet chocolate chips (gluten-free and diary-free)
Preheat toaster oven or conventional oven to 350° (I like to use my convection toaster oven)
Add dry ingredients (except chocolate chips) to an ungreased 8x8 baking dish and mix with a fork until well blended
Add wet ingredients and continue to mix with a fork – making sure to scrape along bottom and edges of baking dish – until well combined
Sprinkle chocolate chips on top
Bake approximately 30 minutes at 350° (if using convection oven) or 35-40 minutes (if using conventional oven) or until a toothpick inserted in the center comes out clean
Cool in pan on a wire rack for at least one hour prior to cutting
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.