Gluten-Free Chocolate Cake
Serves 1
25 mins prep
17 mins cook
42 mins total
This delicious gluten-free chocolate cake is so easy to make and is a great gluten-free option to a classic chocolate cake recipe.
For the Cake:
Chocolate Whipped Cream:
To Garnish:
Preheat the oven to 350F and prepare the 4in cake pans with parchment paper circles at the bottom.
In a kettle or a pot, boil 1 cup of water.
In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Sift in the cocoa powder to remove lumps. Using a whisk, combine the dry ingredients until uniform.
In a medium-size bowl, whisk together the eggs, oil, almond milk, and vanilla until combined.
Add the wet ingredients to the large bowl, and using a hand mixer, whisk the ingredients together on medium speed for 20 - 30 seconds.
Scrape the edges with a spatula, then measure out ½ cup of hot water. Pour this into the large bowl.
On medium speed, mix the batter for 1 ½ - 2 minutes until uniform. Do not overmix.
Scoop the batter evenly into the prepared cake pans. You can separate it into 3 or 4 of the pans, your choice.
Bake for 16 - 18 minutes. Remove from the pan immediately and allow to cool on a wire rack.
For the chocolate whipped cream, combine all of the ingredients into a medium-sized bowl.
Whisk together thoroughly with a hand-mixer on medium-high speed until you create stiff peaks.
To prepare the strawberries, cut off the tops and thinly slice them vertically. Set aside.
To assemble, once completely cooled, place a small spoonful of chocolate whipped cream onto a serving plate or board. Set one cake layer upside down to reveal the flat side (remove parchment paper).
Cover the layer with chocolate whipped cream, about ½ inch thick.
Arrange the strawberry slices in a circle close to the edge of the whipped cream so the points stick out, arrange extra strawberries to fill the inside of the circle.
Repeat these steps for every layer. Once you reach the top layer, to create the rose, continue arranging your strawberries in a circle, overlapping each other and working your way into the middle. Fill any gaps with more strawberry slices to allow some of the petals to stick upward. Keep adding until you are happy with your strawberry rose. Slice the nose of one strawberry and place it in the center to create the rosebud. Keep your cake in the fridge until ready to serve! Enjoy!!!
