Easy Gluten Free Chocolate Cake made from scratch. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. In a large mixing bowl, add gluten free flour, cocoa powder, sugars, baking powder, baking soda and salt. Whisk together.
Vinegar: combine with the almond milk and let sit for 5 minutes until curdled = homemade vegan low carb buttermilk to make the cake soft and ultra moist. PREHEAT THE OVEN AND PREP THE CAKE PANS: Preheat your oven to 350 degrees Fahrenheit.
This sugar free chocolate cake recipe is friendly to gluten free, keto, and low carbohydrate diets as well! This recipe uses both Almond Flour and Coconut flour for both flavor and texture. You can find Almond Flour Here and Coconut Flour here. This recipe is really for anyone looking for a sugar free chocolate cake.
If you don’t have any buttermilk on hand, you can make your own by adding 2 teaspoons of white vinegar to 1/2 cup of whole or full fat milk. This recipe makes one 8 or 9 inch cake. I purposely wanted a thick and tall chocolate cake. I recommend trying it first as a one layer cake before altering the recipe for multiple layers.