Need to go gluten free or just in the search for something cheerful? This spongy guten free chocolate cake base will please both!

As I lately have a little time, I had been looking on the internet yesterday. Trying to get fresh, intriguing thoughts, inspirational dishes that I have never used before, to surprise my family with. Searching for a long time but couldn’t come across too many interesting things. Just before I wanted to give up on it, I stumbled on this delightful and easy dessert simply by chance at Suncakemom. The dessert seemed so mouth-watering on its snapshot, that required prompt action.

It absolutely was not so difficult to imagine just how it is created, its taste and how much my hubby will want it. Mind you, it is very simple to keep happy the man when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyway, I visited the page and followed the step by step instuctions that have been combined with great shots of the procedure. It really makes life rather easy. I could imagine that it’s a slight inconvenience to take snap shots down the middle of cooking in the kitchen as you may most often have gross hands so that i really appreciate the time and effort she placed in for making this blogpost and recipe conveniently followed.

With that said I’m encouraged presenting my personal formulas similarly. Many thanks for the concept.

I was fine tuning the initial mixture create it for the taste of my loved ones. I can tell you it was a terrific outcome. They enjoyed the flavour, the thickness and loved getting a delicacy like this in the midst of a lively week. They ultimately requested more, more and more. So next time I am not going to make the same miscalculation. I’m going to multiply the quantity .

You can find the original Gluten Free Chocolate Cake and more at SunCakeMom


Preheat oven to 350°F / 180°C.

Measure dry ingredients: almond flour, rice flour, cocoa powder stevia and baking powder.Put them in a mixing bowl and mix them well.

Melt chocolate.

Separate eggs. Put egg whites in a mixing bowl and the yolks into a cup.

Beat egg whites in high speed until hard peaks form.

Turn beater into low speed and pour yolks into the whites one by one.

Turn beater off and fold dry ingredients and melted chocolate into the beaten eggs, as well. Mix until you get an even pastry.

Pour it into a bread tin and put it into the preheated oven for 50 minutes to bake.

Meanwhile prepare the coconut cream that could be a nice complementary for our chocolate spongecake.


Put cornstarch, shredded coconut, vanilla extract and Stevia into a cup.

Measure 6 tbs coconut milk into the cup, as well.

Mix them with a wooden spoon until getting an even mixture without any lumps.

Pour the rest of the coconut milk into a medium size saucepan to heat up.

Pour the cornstarch mixture into the saucepan and stir it continuously bring the cream to boil.

Take the saucepan off the heat when the cream starts to thicken.

Serve it with the spongecake warm or cold.