Gluten-Free Chocolate Cake

This is one of my favorite recipes, modified by accident but turned out to be a winner. It comes in both vegan and vegetarian versions, but it’s always a gluten-free chocolate cake. It’s great as a base for cakes or as a snack. You can add seeds, nuts, or chocolate chips for variety. It stays fresh outside the fridge because it gets eaten so quickly. I make it for kids’ parties, school snacks, and it’s always a hit.

For a 9” pan, you’ll need:

• 4 eggs*
• 56g tapioca flour
• 22g buckwheat flour
• 25g sorghum flour
• 17g chickpea flour
• 1 tsp psyllium husk
• 45g cocoa powder
• 190ml hot water
• 225g sugar
• 1 tsp baking powder
• 90ml vegetable oil
• ½ tsp salt

Vegan option

For the vegan version, eggs can be substituted. Mix 4.5 tbsp ground flaxseed with 6 tbsp boiling water. Let it sit until it reaches a jelly-like consistency. Then proceed with the recipe.

Preheat the oven to 350°F. Start by mixing cocoa with hot water and set aside. In a mixer bowl, beat eggs with sugar and salt. In a separate bowl, mix all flours, psyllium, and baking powder. Add flour mixture to eggs and mix well. Then add vegetable oil and mix again. Pour in cocoa and mix until smooth. If adding seeds, nuts, or chocolate chips, fold them in at the end. Line a baking pan with parchment paper and pour in the batter. Bake for 35-40 minutes or until a toothpick comes out clean. Let it rest for 5 minutes before transferring to a cooling rack.