Gluten Free Chocolate Snack Cake
Servings 9
Ingredients
- 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)
Instructions
- 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
Notes
For an extra special treat, stir the chocolate chips into the batter and then top the baked and cooled cake with Dark Chocolate Avocado Frosting.
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
Calories: 234kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 276mg | Potassium: 150mg | Fiber: 4g | Sugar: 19g | Vitamin A: 5IU | Calcium: 51mg | Iron: 2mg