Need to go gluten free or just in the search for something cheerful? This spongy guten free chocolate cake base will please both!

As I recently have some time, I was surfing on the internet a few days ago. On the lookout for fresh, interesting ideas, inspirational recipes that We have never tested before, to delight my family with. Searching for a long time yet could not discover any interesting stuff. Just before I thought to give up on it, I found this delightful and simple dessert simply by chance. It looked so fabulous on its photo, that called for prompt actions.

It absolutely was simple enough to imagine how it is created, its taste and just how much my hubby will probably love it. Mind you, it is quite simple to impress the man when it comes to treats. Anyhow, I went to the website: Suncakemom and simply used the precise instuctions which were combined with nice graphics of the procedure. It really makes life quite easy. I could imagine that it is a slight effort to shoot photographs in the middle of cooking in the kitchen as you may normally have gross hands so that i really appreciate the hard work she placed in to build this blogpost and recipe conveniently followed.

With that said I am inspired to present my own recipes similarly. Many thanks for the idea.

I had been tweaking the initial mixture to make it for the taste of my loved ones. Need to say it turned out a great success. They loved the flavor, the overall look and loved having a sweet like this in the middle of a lively week. They ultimately wanted lots more, more and more. So the next occasion I am not going to commit the same mistake. I am going to double the quantity .

The Gluten Free Chocolate Cake Recipe originally is from SunCakeMom


Preheat oven to 350°F / 180°C.

Measure dry ingredients: almond flour, rice flour, cocoa powder stevia and baking powder.Put them in a mixing bowl and mix them well.

Melt chocolate.

Separate eggs. Put egg whites in a mixing bowl and the yolks into a cup.

Beat egg whites in high speed until hard peaks form.

Turn beater into low speed and pour yolks into the whites one by one.

Turn beater off and fold dry ingredients and melted chocolate into the beaten eggs, as well. Mix until you get an even pastry.

Pour it into a bread tin and put it into the preheated oven for 50 minutes to bake.

Meanwhile prepare the coconut cream that could be a nice complementary for our chocolate spongecake.


Put cornstarch, shredded coconut, vanilla extract and Stevia into a cup.

Measure 6 tbs coconut milk into the cup, as well.

Mix them with a wooden spoon until getting an even mixture without any lumps.

Pour the rest of the coconut milk into a medium size saucepan to heat up.

Pour the cornstarch mixture into the saucepan and stir it continuously bring the cream to boil.

Take the saucepan off the heat when the cream starts to thicken.

Serve it with the spongecake warm or cold.

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