Gluten and Egg Free Chocolate Cake

img_1783Sometimes you either have to make a cake for friends who have lots of food allergies and need a new way to bake or even you simply ran out of eggs but really want a chocolate cake. This recipe is not only delicious, but moist and flavourful. The ingredients work together to make a perfect rise, fluffy cake. It isn’t dense like a flour-less cake, and although coconut oil is used, the flavour is not overpowering. I simply love this dessert!




1½ cup Gluten Free all purpose flour (I used King Arthur multi-purpose)
1 cup sugar
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
1/3 cup coconut oil (can substitute other cooking oil if coconut is not acceptable)
1 teaspoon vanilla
1 teaspoon white vinegar
1 cup very cold water
3/4 cup chocolate chunks (use carob if need non-dairy as well)


Preheat oven to 350° F  (177° C)

Grease an 8” cake pan; I use Wilton Cake Release. It is gluten free, certified kosher and simply amazing stuff. Optional: place a circle of parchment paper on the bottom for easier removal. Set pan aside.

Combine all dry ingredients and sift together to avoid any possible lumps in the batter once the liquid ingredients are added.

Add in the coconut oil, vanilla, vinegar and cold water. Mix together by hand gently without over mixing, until just combined. Stir in chocolate chips until evenly distributed.

Spoon batter into cake pan and bake for 25 – 35 minutes. Check cake with cake tester to ensure the cake is baked completely. Remove from the oven once done, place on cooling rack and let cool for about 1 hour.

Decorate with your choice of icing, frosting, fondant or powdered sugar toppings.