Gluten-Free Chocolate Water Cake

Name: Gluten-Free Chocolate Water Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 (8-inch) cake
Ingredients: 3 cups gluten-free all-purpose flour; 1 1/4 cups coconut sugar; 1/3 cup raw cacao powder; 1 Tbsp baking powder; 1/2 tsp sea salt; 1 1/2 cups water; 1/2 cup avocado oil; 1 Tbsp pure vanilla extract

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
1 (8-inch) cake
Calories
305 kcal
Course
Dessert
Cuisine
American

Gluten-Free Chocolate Water Cake

Tyler Espinosa

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Chocolate cake made with no eggs, butter, or milk!

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Ingredients

Servings

3 cups gluten-free all-purpose flour
1 1/4 cups coconut sugar
1/3 cup raw cacao powder optional
1 Tbsp baking powder
1/2 tsp sea salt
1 1/2 cups water
1/2 cup avocado oil
1 Tbsp pure vanilla extract

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Instructions

Preheat the oven to 360 degrees F and line an 8-inch or 9-inch springform pan or cake pan with parchment paper.
Add the flour, sugar, cocoa powder and baking powder to a mixing bowl and stir well using a whisk until any clumps are out.
In a separate bowl or measuring cup, combine the water, oil and vanilla extract.
Pour the liquid into the bowl with the dry ingredients and stir everything together until combined. The batter will be very thick - this is normal!
Transfer the batter to the prepared cake pan and smooth into an even layer.
Bake on the center rack of the preheated oven 30 to 35 minutes, until the cake has risen substantially and has a nice firm crust on top.
Allow cake to cool at least 20 minutes before releasing it from the mold. Sprinkle with powdered sugar, leave plain, or frost it with frosting of choice.