For Easter, I thought it would be interesting to offer you an original and delicious gluten-free chocolate cake! For this recipe, I decided to offer you a cake without butter, sweetened with coconut sugar and salted with fleur de sel. The chocolate cake itself is very interesting in the mouth, it is soft, not heavy at all it is a treat. The best of this recipe of gluten-free chocolate cake is its topping of peanut butter and maple syrup. This one gives a very surprising and even more taste to the recipe.

For a cake of 8 to 10 slices, you will need:

  • 50g of cocoa powder
  • 125 ml of boiling water
  • 1 teaspoon of fleur de sel
  • 2 tsp vanilla extract (optional)
  • 80g of coconut sugar
  • 2 eggs
  • 12cl of olive oil
  • 180 almond powder
  • 100g peanut butter
  • 50 ml maple syrup

The list may seem long but these are products that are very easy to find and that we already often have in our cupboards.

STEP 1: Preheat the oven to 180°. Either you make the cake in a 20cm round springform pan or you make it (like me) in a cake tin. If you opt for solution 1, then oil your mold. If you opt for solution 2, put baking paper in the cake pan.

STEP 2: In a first bowl, combine the cocoa, water, salt and vanilla. You’ll see, by mixing, you’ll have a fairly homogeneous and thick texture.

STEP 3: In another bowl, beat your 3 egg whites until stiff. Once this is done, add your egg yolks, coconut sugar, and olive oil. You can continue mixing with your blender or with a fork. As you wish. Try to be careful not to break your egg whites too much. This is what brings the lightness to this gluten free chocolate cake.

STEP 4: Next add the almond powder and cocoa mixture. Mix gently. You’ll have a nice smooth and beautiful mixture you’ll see.

STEP 5: In your oven preheated to 180°, bake your chocolate cake for 40 to 45 minutes. Keep an eye on the cooking time of 38 minutes. When you stick a knife in your cake, it should come out dry.

STEP 6: While waiting for it to cool a bit, prepare your topping by mixing peanut butter and maple syrup.

So, what do you think of this gluten-free chocolate cake? Not bad, right?

See you soon for more recipes