Fudgy GF Chocolate Cake
An easy chocolate cake recipe that is so moist you won't even miss the frosting.
Servings: 9 Servings
Ingredients
- 1 cup gluten-free flour blend the blend should include xanthan gum. If not add 1/2 tsp to the recipe.
- 1/4 cup plus 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup water
- 2/3 cup beet sugar ; regular granulated sugar is fine too.
- 1/3 cup mashed banana
- 1/4 cup nut butter of choice; I prefer almond or peanut butter ~ sun flower seed butter for nut-free.
- 2 tsp vanilla extract
- 1/3 cup semi-sweet allergy-friendly chocolate chips or mini semi-sweet chocolate chips. I used Enjoy Life Dark Chocolate Morsels which are allergy-friendly.
Instructions
- Preheat oven to 350
- Prepare an 8"x8" pan with parchment paper.
- In a medium mixing bowl combine the first 4 ingredients. Mix well.
- In a small mixing bowl combine water, sugar, mashed banana, nut butter, and vanilla. Mix well.
- Combine mixtures in a medium mixing bowl and mix well with a spoon. Pour into prepared pan and bake for 30 minutes.
- Enjoy your cake at room temperature or chilled.
- For a gooey brownie-like texture bake 25 minutes. Let cool to room temperature and serve chilled or frozen. I like these frozen they taste like fudge!
- Store leftovers in the refrigerator or freezer
Notes
I prefer to only line the bottom of the pan, but feel free to line the sides as well.
These are amazing with regular or dairy-free ice cream, too!
Enjoy Life Dark Chocolate Morsels or Mini Semi-Sweet Chips
**Cut into 12 servings for 2.5 WW points.