Gluten-Free Chocolate Chip Cake with Strawberries and Cream

Gluten-free Chocolate Chip Cake with Strawberries and Coconut Cream

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Gluten-Free Chocolate Chip Cake with Strawberries and Cream

Prep Time 15

Cook Time 30

Total Time 45

Servings

Ingredients

Toppings (optional)

coconut whipped cream (optional) - see recipe
4 cups sliced strawberries (optional) mixed with ½ Tbsp. maple syrup

Cake

2 cups gluten free all purpose flour (I use Bob’s Red Mill)
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. fine sea salt
2 Tbsp. grape seed oil - plus enough unsweetened apple sauce to equal 1/3 cup
1/2-2/3 cup maple syrup
1 tsp. vanilla
3/4 cup water
1 tsp. apple cider vinegar
1/2 cup miniature dairy-free chocolate chips (I like the Enjoy Life brand)

Instructions

Cake

Preheat
toaster oven or conventional oven to 350 degrees.
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 edge of the baking dish – until well combined.
Add chocolate chips and stir until they are evenly distributed throughout the batter.
Bake approximately 30 minutes (if using convection setting on toaster oven) or 35-40 minutes (if using conventional oven) or until a toothpick inserted in the center comes out clean.
Cool in pan on wire rack for at least one hour prior to cutting.

To Serve

Slice cake into 9 servings.
Place slices on individual plates and top with 2-3 spoonfuls of sliced strawberries and 1-2 dollops of coconut cream if desired.

Notes

Nutrition information is for one slice of cake and does not include the strawberry and coconut cream toppings.

Note: Nutrition information is a rough estimate for special dietary needs. 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.

Nutrition