Gluten-Free and Dairy-Free Magic Cocoa Cake: A Surprising and Easy Treat to Make
The magic cocoa cake is an incredibly special dessert that never ceases to amaze those who taste it.
With a simple and quick process, this cake transforms during baking into three different textures: soft and light like sponge cake, a creamy heart reminiscent of a delicious cream, and a base similar to a flan.
What makes this recipe even more fascinating is the fact that, with a single batter, we obtain a dessert that surprises and delights the palate with every bite.
And the best part? This version is completely gluten-free and dairy-free, perfect for those with intolerances or simply for those who want a lighter but still irresistible dessert.
Despite the final result seeming magical, the secret lies in carefully following each step of the preparation. If you’re wondering how it’s possible to achieve three textures with just one batter, I invite you to try it and let yourself be amazed by its unique taste and texture!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (at room temperature)
- 7 oz sugar
- 4.5 oz butter (lactose-free)
- 2.1 cups almond milk (or other plant-based milk)
- 3.9 oz gluten-free cake flour
- 1.6 oz unsweetened cocoa powder (gluten-free)
- 1 pinch salt
Steps
Prepare all the ingredients, melt the butter (microwave is fine), mix the flour with the cocoa and a pinch of salt, slightly warm the milk.
Preheat the oven to 300 degrees Fahrenheit.
Separate the eggs and beat the egg whites with half of the sugar until stiff. Set aside.
Now beat the yolks with the remaining sugar, when they are pale and fluffy, keep beating and slowly add the butter and then the flour.Add the milk, pour gradually while mixing with the whisks, when well combined, you will have a fairly liquid mixture, it’s time for the egg whites.
Add a couple of heaping spoonfuls of egg whites into the liquid mixture and mix energetically, then gently add the remaining without deflating the egg whites too much.
Line a high-edged rectangular baking tray with parchment paper, mine is 8 x 10 inches, a trick for lining rectangular trays: 👉 I wet the parchment paper, squeeze it out, and lay it on a towel to remove excess water, then lining the tray is easy.
Pour the mixture into the tray and bake at 300 degrees Fahrenheit for 80 minutes.Once baked, let it cool at room temperature and then in the fridge for an hour.
Once cooled, unmold the cake, trim the edges to make it more regular and reveal the layers, then cut into squares.
Sprinkle with powdered sugar as desired and store in the refrigerator.
