Gluten free rich chocolate dessert recipe
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- Dish type
- Chocolate desserts
Walnuts, coconut milk, cocoa powder and butter are blended together creating a gluten free, rich chocolate and walnut dessert.
2 people made this
- 475ml coconut milk
- 100g walnuts
- 4 eggs
- 180ml coconut flour
- 65g cocoa powder
- 180ml maple syrup
- 115g butter, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
MethodPrep:10min ›Cook:1hr ›Extra time:8hr30min cooling › Ready in:9hr40min
- Preheat oven to 150 C / Gas 3. Grease a 23cm pie dish.
- Blend coconut milk, walnuts, eggs, coconut flour, cocoa powder, maple syrup, butter, vanilla extract and salt in a blender until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until set but still soft, about 1 hour. Cool to room temperature, about 30 minutes. Lightly cover with cling film and refrigerate until chilled, 8 hours to overnight.
Reviews & ratingsAverage global rating:(6)
Reviews in English (6)
I made this the other day for a pi day celebration, and it was delicious- extremely moist with great flavor. It actually was enough to fill two non-deep-dish pie plates. Thanks for an outstanding recipe!-19 Mar 2015
Absolutely disgusting. Probably the worst thing I have ever eaten. It's bad. It looks like mud and tastes like mud. I cannot stomach this thing.-22 Aug 2017
This sounds delicious but again...I hate recipes that are less than accurate. When you say coconut milk, are you referring to the milk that comes out of the top of can without stirring it into the thicker coconut? Or are you talking about the milk-substitute kind of coconut milk? Please be more specific with your recipes.-25 Mar 2017
By and large, my way of tackling gluten-free baking is simply to exclude flour altogether. And the cakes that result make no apologies for the omission – they stand proudly in their own right and have more than earned their places in my cooking repertoire, as they should in yours.
Chocolate cakes in particular lend themselves to flourless variations – giving a melting, fudgy and damply rich texture. Both my Flourless Chocolate Brownies With Hot Chocolate Sauce and Flourless Chocolate Lime Cake With Margarita Cream are perfect for dessert – their luxuriousness being just the thing for an after-dinner treat. Likewise my Chocolate Olive Oil Cake which, despite having originally been made with a gluten and dairy intolerant dinner guest in mind, I am now proud to serve to all and sundry, especially with some fresh berries and cream alongside.
Another of my dinner party fallbacks is Chocolate Meringue Truffle Cake – very rich and very decadent – and very much gluten-free by virtue of its chewy marshmallowy meringue base.
Nutella Cake takes advantage of the richness of the cocoa and hazelnut spread that gives it its name to produce a moist but very easy-to-make gluten-free treat. And how about Chocolate Cloud Cake – a damp fallen centre filled with softly whipped orange scented cream – to make your cares float away?
Citrus flavours rightfully take centre-stage with my Clementine Cake, whose wonderful dense dampness is provided by ground almonds. Likewise Lemon Polenta Cake – which, incidentally, can be made dairy-free as well as gluten-free by substituting 150ml light and mild olive oil for the 200g of butter. Just be sure to check that your baking powder is gluten-free, please. Citrus and almonds are joined by rubied rubble in my Pomegranate Jewel Cake and even the humble apple gets a look in with Apple and Almond Cake, which tastes so buttery it is hard to believe it is in fact as dairy-free as it is gluten-free.
Dried fruit and spices make for a exquisitely squidgy and festive Gorgeously Golden Fruit Cake – a fresh, gluten-free alternative to the traditional Christmas Cake. And there’s also my Christmas-Spiced Chocolate Cake – think Chocolate Cloud Cake but with a seasonal twist. Though this cake is most definitely for life, not just for Christmas.Photo by James Merrell
Apple and Almond CakePhoto by Francesca Yorke
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Karina's Wildly Rich, Decadent Chocolate Truffle Cake Recipe
By Karina Allrich March 2011.
Yes. This is a wildly decadent, butter-rich wheat-free chocolate cake. Perfect for serving on a special occasion when you have gluten-free guests. Gluten eaters won't miss the flour one bit. And gluten-free folks will feel pampered beyond belief. Tip: Make it the day before you serve it.
1 cup whipping cream
2 1/2 cups high quality semi-sweet or dark chocolate chips*
1 stick (8 tablespoons) unsalted butter
2 tablespoons bourbon vanilla extract* or see notes
7 organic free-range eggs
1 cup light brown sugar
1/4 teaspoon fine sea salt
Organic cacao powder with maca, for dusting
Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.
In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. (This is where a KitchenAid stand mixer comes in handy.)
Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
Pour the batter into the prepared cake pan.
Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.
Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.
Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.
Dust the cake with a sifting of cacao powder with maca.
Yield: 18 thin slices- this cake is super rich!
*If you prefer using your favorite dark chocolate bar instead of chips- break the bar into small pieces and melt as directed.
After chilling, and before serving, allow the cake to sit out for a few minutes before you serve it- to achieve the best satiny texture.
I've made this recipe kid friendly by using a good vanilla extract for a kick of warm vanilla flavor. For serving adults, you could use your favorite orange, coffee, or even raspberry liqueur instead. Tune into your taste buds and make them happy.
Serve with fresh berries in season.
Yes, Darling, this is a rich, sweet treat. Don't scold me. We enjoy our sugary treats in moderation- don't we? Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. xox
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Meringue&mdashwhether in the form of cookies or pavlova&mdashis one of the easiest, most elegant, and naturally gluten-free desserts you could make. In a variety of pastel colors, the French Meringue Cookies seen here are a stunningly sweet option for afternoon tea or a birthday party. Add dried fruit and nuts for holiday-appropriate Chewy Fruitcake Meringues.
There are plenty of desserts for a warm summer day here, too. Melon Milk Pops are not only gluten-free but also vegan thanks to coconut milk and three varieties of fruit purée. They're kid-friendly and entirely refreshing. Just as cooling but a little more elegant is our Strawberry Gelée with Rose Granita. In this recipe, granita is made with dry rosé wine and strawberry purée that is frozen and scraped with a fork into coarse ice.
Make use of seasonal summer berries&mdashblueberries or raspberries, whichever you prefer&mdashin one of our gluten-free crisp recipes. Both of our Raspberry-Almond Crisp and Vegan Blueberry Crisp are topped with a crumble made with rolled oats, almonds, and sugar&mdashno flour in sight! They're perfect for a potluck or picnic because either can be made in advance and served at room temperature.
Whether you're looking for something casual or elegant, all of these gluten-free desserts are easy and delicious.
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Brownies, sorbet, cheesecake &mdash there are so many gluten-free ways to make your favorite dessert!
We may be preaching to the choir here, but have you ever noticed how many foods contain gluten? Sure, with new products like chickpea pasta, grain-free cassava flour, and plenty of almond-based crackers, it's actually easier than ever to eliminate gluten from your diet. But when you're looking at all of the cakes, pies, and brownies set at the table for dessert, it may not feel that way.
Whether you have Celiac's disease or you're gluten-free for other health reasons, it can sometimes feel like your options for dessert are almost nonexistent. But don't worry! By swapping out a simple ingredient or two, you can have your cake and eat it too &mdash literally. And as you'll soon see, some of these creative gluten-free desserts taste even better than their traditional counterparts. We hope you're hungry, because these are our favorite sweet (and gluten free) treats!
Chocolate Tart Ingredients
This recipe comes together easily with some basic ingredients. The crust is a combination of almond flour and raw cacao, the ganache is coconut milk with bittersweet chocolate and eggs and the glaze is simply melted chocolate with coconut milk.
Here’s what you’ll need for each layer:
- Almond Flour: 1 ½ cups
- Raw Cacao Powder: 3 tablespoons
- Coconut Oil: 3 tablespoons
- Maple Syrup: 2 tablespoons
- Salt: ¼ teaspoon salt
Ganache Center Ingredients
- Full-Fat Coconut Milk: 13.5 ounces (set aside 2 tablespoons for the glaze)
- Bittersweet Chocolate: 10 ounces
- Eggs: 2 eggs
- Vanilla Extract: 1 teaspoon
- Salt: ¼ teaspoon
- Coconut Milk: 2 tablespoons (used from the can above)
- Bittersweet Chocolate: 2 ounces
- Maple Syrup: 1 teaspoon
- Water: 1 tablespoon
Dill Pickle Potato Salad (No Mayo).
If you’re looking for a new summer salad, try this dill pickle potato salad! It’s full of roasted potatoes, onions, peppers, and of course lots of dill pickles. This potato salad will be the star of all your summer barbecues. With summer comes all the outdoor events – picnics, parties, and barbecues. And if you’re…
HOW DO I MAKE A GLUTEN FREE CHOCOLATE CAKE?
Making the gluten free chocolate cake is the same old story of sifting together the dry ingredients, adding the wet ingredients, mixing it all up, and baking the sponges until risen and fluffy and wonderful.
But let’s start at the beginning.
Sift together gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.
Add in the sugar and salt. Whisk it up.
Pour in the vegetable oil, milk and crack in the eggs.
Whisk it all together until you get the most luscious chocolate cake batter. At this point, you might think that this is it – it looks like it has the perfect consistency and you might be tempted to bake it as is.
But nope, there’s one more thing, and it’s… boiling hot water. I know it sounds kind of out there, but it really truly works. This will ensure that the gluten free chocolate sponges stay moist and delicate. No, it won’t scramble the eggs. And no, it won’t make the cake “puddingy”. Don’t worry, mmkay?
The final cake batter will be runny, and it will look like a super luxurious hot chocolate. It will be oh-so tempting to have a taste (or two), but al least try to resist.
Pour the cake batter into lined round cake pans, and bake. That’s all there is to it.
4 Easy Gluten-Free Dessert Recipes
1. Place Nutella in microwave safe bowl. Microwave for a few seconds until soften. Let cool.
2. beat the heavy cream until it forms stiff peaks. Gently fold in the melted Nutella until no streaks remain.
3. Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag. Pipe into serving dishes and refrigerate for at least 4 hours. 4. Top with chocolate and nuts.
Flourless Chocolate Cake:
1. Preheat oven to 180c/360f. Lightly grease an 8" springform pan cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. Set aside.
2. Melt chocolate with butter in a medium bowl set over a saucepan of barely simmering water, stirring until smooth. remove from heat and let cool.
3. Separate egg yolks and egg whites. Add the egg yolks to the chocolate mixture and stir until incorporated and smooth.
4. beat egg whites with pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture, then gently fold in remaining egg whites.
5. Pour batter into the prepared pan. Bake for 20 minutes. Let cool completely and refrigerate for at least 4 hours. Before serving dust with cocoa powder or powdered sugar.
1. Place walnuts, cocoa powder and salt in a food processor and pulse until crumbly. Add dated and coconut oil, pulse until combined and smooth.
2. Line a 25*20 cm (10*8-inch) baking pan with parchment paper. transfer the mixture to a pan and press very firmly.
3. Make the ganache: in a bowl combine your sweetener (maple/agave/honey), melted coconut oil and cocoa powder. Mix until smooth.
4. Spread evenly over the date mixture, sprinkle crushed toasted peanuts or other nuts.
5. Refrigerate for 2 hours, cut into 20 squares. Keep refrigerated.
1. In a medium bowl mix 1 cup of milk with cornstarch and rose water. Mix until smooth.
2. To a medium size pot pour 3 cups of milk and heavy cream. Add sugar and bring to a simmer, stirring constantly. Once the milk boils, turn the heat to low and add the cornstarch mixture. cook over low heat for 3-4 minutes, stirring constantly until the mixture begins to thicken.
3. pour into serving dishes. Cover immediately with plastic wrap and cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Make the syrup: in a pan over medium-high heat bring to a boil water, sugar and rose water. When boiling add food coloring. Let boil 2 more minutes and turn off the heat. Let cool completely.
5. When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed peanuts or pistachios and shredded coconut (optional).
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