AuthoradminLooking for an amazing new gluten free cake to add to your recipe box? BOOM!
Look no further than this Gluten Free Chocolate Sour Cream Cake that I invented over the weekend.
2 cups (220 g) Gluten-Free Oat Flour
1/4 cup (28 g) Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoon fine Sea Salt
1/2 cup (170 g) pure Maple Syrup
1 cup (215 g) full fat Sour Cream
1 cup Milk (I used fat free cow's milk) you can also use a unsweetened vegan milk
1 large Egg, whisked
1 teaspoon pure Vanilla Extract
2 tablespoons Coconut Oil, melted
Homemade Whipped Cream for topping
1
Pre heat oven to 375 degrees F with the rack in the middle. Spray or cover a 8 X 2 inch round cake pan with parchment paper. Whisk together dry ingredients. In another bowl combine wet ingredients. Combine all ingredients to form a batter.
2
Spoon batter into prepared cake pan. Bake for about 25-30 minutes or until a skewer comes out virtually crumb free.
3
Serve as is or with freshly whipped cream.
CategoryBreakfast & Brunch, Chocolate, Courses, Desserts, Diets, Entertaining, Gluten Free, Main Ingredients, Oats, Occasions, Whole GrainsCooking MethodBaking
Ingredients
2 cups (220 g) Gluten-Free Oat Flour
1/4 cup (28 g) Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoon fine Sea Salt
1/2 cup (170 g) pure Maple Syrup
1 cup (215 g) full fat Sour Cream
1 cup Milk (I used fat free cow's milk) you can also use a unsweetened vegan milk
1 large Egg, whisked
1 teaspoon pure Vanilla Extract
2 tablespoons Coconut Oil, melted
Homemade Whipped Cream for topping
