of healthy fat, mainly omega 3, (depending what yogurt you use and how big your slabs are ;-)), and still reasonable 17 g of carbs per slice, this moist and fluffy yummyness beats any store-bought cake by a mile – in terms of nutritional facts AND taste! And that without any processed ingredients! The secret to this wizardry? Chia seeds and (vegan) yogurt, which replace both the oil/butter and the eggs in this cake.
gluten free all purpose flour
unsweetened natural cocoa powder
1 1/2 tsp
chia seeds, ground and mixed with 12 tbsp water to a paste
Slowly add in the dry ingredients, folding gently and stirring until perfectly incorporated. You can of course add more chocolate or sugar, but I enjoyed this exactly as it was, and am not afraid of gluten free flour anymore
The egg mixture should become pale yellow and triple in volume. I searched the Internet for flourless chocolatecake recipes and they were all pretty similar (some combo of fat, chocolate, sugar and eggs)
(Start on low speed so powdered sugar doesn't fly all over your kitchen. If you love chocolate, this delicious gluten free chocolate layer cake would be perfect for Valentines, a birthday party, or any fun occasion