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DEC

Cassava Flour, Grain-Free Chocolate Crazy Cake

Filed Under: Recipes at 9:29 am | By: Madeline Reiss
Whole sliced Chocolate cake with slice slightly removed. Photographed in window light with Nikon D800+50mm Zeiss Lens at ISO 100. Image Processed from raw file with VSCO Film Kodak Portra film simulation with film grain for a slightly more lo-fi look.

Who said chocolate cake can’t be quick, easy, gluten-free AND delicious?! When you’re pressed for time but looking to whip up a gluten-free treat, give this chocolate cake recipe from Otto’s Naturals a try! It features their cassava flour, a gluten-free, grain-free, nut-free flour with the taste and texture of wheat!

Ingredients

360 grams Otto’s Cassava Flour (weighing
is recommended) OR 3 cups, well sifted
before measuring
2 cups coconut sugar
1 tsp. salt
2 tsp. baking soda
3/4 cup unsweetened cocoa powder
3/4 cup Primal Kitchen Avocado Oil
2 tbsp. apple cider vinegar
2 tsp. vanilla extract
2 cups cold water or coffee

Instructions

  1. Whisk or sift flour, sugar, salt, soda, and cocoa
    together into a large bowl.
  2. Make three wells. Pour oil into one well, vinegar into second, and
    vanilla into third well.
  3. Pour cold water or coffee over all and stir well with a fork.
  4. Pour into 9×14 baking pan or two 8″ round pans. It is not necessary to grease the pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until the toothpick inserted
    comes out clean.
  6. Frost with your favorite icing!

Did you give this recipe a try? Let us know below!




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