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    Sarah Lukemire

    Best Flourless Chocolate Cake (Gluten-Free)

    Sarah Lukemire
    0
    Reviewed and edited by a celiac disease expert.

    Photo: CC/misocrazy
    Caption: Photo: CC/misocrazy

    This flourless gluten-free chocolate cake recipe will impress you and your guests! Easy and delicious, you cannot go wrong with this recipe!

    Ingredients

    • 1 package Chocolate Candiquick (16 oz.)
    • 1 cup plus 3 tablespoons butter
    • 1/2 cup sugar
    • 6 eggs
    • 1 cup unsweetened cocoa powder
    • 1 tablespoon milk
    • 1 tablespoon honey
    • 1/4 teaspoon vanilla extract (gluten-free)



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    Directions for cake:

     

    • Preheat over to 375 degrees F.
    • Spray a 9-inch (or 12″) spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
    • Spray the paper with cooking spray too, then set the pan to the side –
    • Place 1 cup (2 sticks) of butter (cut into chunks) and 8 oz (half of the 16oz package) Candiquick in the heat and serve microwaveable tray (put remaining Candiquick in separate container/bag).
    • Microwave on high for 45 sec- 1 minute, stirring often, continue in 15 sec increments- if necessary, until melted and completely blended
    • Now pour the Candiquick and butter mixture into a large bowl. Add sugar and mix well
    • Add the six eggs, one at a time, whisking after each one.
    • Sift the cocoa into the bowl.
    • Stir until blended.
    • Pour into springform pan and bake 30-40 min or until cake has risen and formed a thin crust

    Chocolate Glaze recipe:

     

     

    • Break apart two squares from the unused Candiquick (you will have 2 squares left-over after you use these) and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.
    • Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off.
    • When the cake has cooled, pour the glaze onto the center and use a spatula or the backside of a spoon to smooth the glaze along the top and sides of the cake.
    • Chill the cake in the refrigerator, uncovered, for 30-60 minutes before serving to allow the glaze to set and it will also make the cake much easier to slice.

     

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    This recipe sounds great but I've never heard of Candiquick - I did a quick google and it's a coating - for dipping stuff like pretzels into to give a (faux?) chocolate coating. I'm going to try make this recipe by substituting the Candiquick with Dark chocolate and melting it over a double boiler instead of using the microwave. Will let you know how it goes.

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    While your recipes that include brand-name gluten free ingredients are great for your suburbanite housewives who thrive on easy cheats that may or may not be available at the local grocery... I'd much more appreciate having honest, "from scratch" recipes so that I can learn how to properly cook gluten free on my own. I appreciate the gluten free shortcuts, but brand names only go so far as their distribution chain.

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    Never heard of Candiquick and would not probably find it or use it anyway. For learners we need to see the scratch recipe and I appreciate easy recipes due to the high cost of gluten free stuff at a health food store.

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  • About Me

    Hello! I'm Sarah...I love to cook, bake, and create new recipes - would you have ever guessed?! I currently live in Minnesota and am originally from Colorado. I have a few people that are close to me with celiac disease, therefore I am constantly coming up with "gluten free" recipes. Nice to meet you!


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