Gluten-Free Chocolate Cake

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Serves 12


1 stick unsalted butter, melted, plus 1 Tbs. softened butter for greasing pan
2/3 cup plus 2 Tbs. cocoa powder, divided
1 cup maple syrup
2/3 cup pitted dates
2 eggs
1 tsp. vanilla extract
1/3 cup Gluten-Free Flour Mix
1/3 cup sorghum flour
1 tsp. baking powder
pinch sea salt
½ cup bittersweet chocolate, melted
2 Tbs. toasted chopped walnuts

1. Preheat oven to 350° F. Grease 9 ½-inch Bundt pan with 1Tbs. butter, and dust with 2 Tbs. cocoa powder.
2. Blend maple syrup and dates in food processor until smooth. Add eggs, vanilla, and melted butter, and blend to combine.
3. Whisk together Gluten-Free Flour Mix, sorghum flour, baking powder, salt, and remaining 2/3 cup cocoa powder in medium bowl. Add flour mixture to food processor, and blend until combined.
4. Pour batter into prepared Bundt pan, and bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan, then unmold. Drizzle with melted chocolate and sprinkle with walnuts.

Gluten-Free Flour Mix

Makes 3 cups


2 cups white rice flour

2/3 cups potato starch

1/3 cup tapioca starch


Whisk together all ingredients until combined. Store in airtight container until ready to use.

Sponsored content: Presented by Natural Gourmet Institute