Guest Blogger Megan Calipari – Earthly Provisions
I'm Megan. I'm a professionally trained pastry chef, recipe developer, outdoor enthusiast and animal lover. See all recipes by Megan
One-Bowl Gluten-Free Chocolate Cake
Say goodbye to dry, crumbly gluten-free bakes and a mountain of dirty dishes. This One-Bowl Vegan Gluten-Free Chocolate Cake is a total revelation. By using a single store-bought gluten-free flour blend and a clever splash of apple cider vinegar for a perfect, fluffy rise, it delivers an incredibly moist cake without the hassle. It's a rich, decadent chocolate masterpiece that comes together in just one bowl, making it the ultimate stress-free dessert for birthdays, parties, or weekend cravings.
Serves 8-10 | Prep time: 10 mins | Cooking time: 50 mins
INGREDIENTS
- 1 1/2 cups granulated sugar
- 1 1/4 cup water
- 2/3 cup canola oil
- 1/2 cup unsweetened apple sauce
- 2 tsp vanilla extract
- 1 1/2 cups Gluten Free All-purpose flour (Megan recommends the King Arthur brand)
- 3/4 cup + 2 Tbsp cocoa powder
- 2 Tbsp coconut flour
- 1 1/4 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp xanthan gum
METHOD
- Preheat oven to 350F/180C.
- In a large bowl, combine sugar, water, apple sauce, oil and vanilla with a whisk. Over top of the bowl, place a sifter. Into the sifter, measure the flour, cocoa, coconut flour, salt, baking powder, baking soda and xanthan gum and sift in. Whisk well to combine, for about 1 minute.
- Prepare cake tins of choice by greasing them with a little coconut oil or oil spray. Portion batter into prepared tins and bake at 350F/180C for 45-50 minutes for 7-inch (18cm) cakes, 50-55 for 9-inch (22cm) cakes, or 20-25 minutes for cupcakes. They are ready when a toothpick inserted into the center of the cake comes out mostly clean, with a few moist crumbs attached.
- Decorate as desired and devour with friends.
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