For couple of days I was thinking if I should post this gluten free chocolate cake. However, I decided to share this recipe with you. I will tell you right away why I was in doubt about the whole “posting”.
The cake itself is good … with chocolate and pears. However, this gluten free chocolate cake is heavy and dense. It is more on the dry side. I usually prefer moist cakes but I know that some of you would prefer more thick cakes. This gluten free chocolate cake is made with coconut flour and oat flour. Pears give a little moisture to the cake, so the more the better. I used 2 pears, but honestly I can say you can add more. Believe me the cake will be better with sweet and juicy pears.
Don’t get me wrong. The cake is very good, sweet with delicious baked pears and drizzled with chocolate. It is just more dense than other cakes. However, if you add cool whip, whipped cream or just yogurt for the topping that’s a different story! It combines together perfectly. The topping will add some moisture to the cake. I will be constantly improving my “gluten free” recipes. Because, I would love to bake more with coconut flour, oat flour or almond flour.
The more I am writing this post the more I am thinking about this gluten free chocolate cake. Did you bake anything gluten free? Let me know what is your story and how you feel about gluten free cakes.
Gluten Free Chocolate Cake
- 3 eggs
- 3 egg yolks
- 1/2 cup brown sugar
- 1 cup coconut flour
- 1 cup oat flour
- 3/4 cup butter melted
- 1 Tbsp cacao powder
- 1 tsp. baking powder
- 2 - 4 pears
- 1/2 cup chocolate chips
- 1/4 tsp. coconut oil
- Cool whip whipped cream or yogurt
- Preheat oven to 350 F. Lay parchment paper on the bottom of the pan. I used 8" pan but you can use larger pan to make cake thinner. (I recommend)
- In a medium bowl mix coconut flour, oat flour. cacao and baking powder.
- In a large bowl beat eggs and and egg yolks with sugar for couple minutes until it will be smooth.
- Add flour mix and melted butter to the eggs. Combine all ingredients together.
- Lay nicely on the bottom of the pan.
- Peel pears, dice them and lay nicely on the top.
- Bake for 50 m. - 1 hour. Inserted toothpick should come out clean. If you decide to choose a larger pan, bake a shorter time (about 40 minutes).
- Melt chocolate chips in microwave or use double-boiler method ((fill lower pan with water, bring water to simmer, take off from heat, put chocolate chips in top pan and stir). Add coconut oil and mix. Drizzle the cake.
- Serve with cool whip, whipped cream or yogurt.