Super Moist Gluten-free Chocolate Cake


Do you ever feel happy all of a sudden? For no reason at all, you just get in a good mood. It has happened to me so many times that I can’t even recall all of them, but when that happens it’s just the best feeling in the world.

As a moody person I do love those unexpected moments and always wish they could last forever. “How long is forever?” asked Alice, “Sometimes, just one second.” replied the White Rabbit, and that’s exactly how I’ve always perceived happiness in terms of time. No matter if it’s a second, a minute, an hour or a lifetime, when I get that feeling of pure joy I just want to say out loud how beautiful life is.

Can happiness determine our wellbeing? Yes, it can. I’ve actually been asked what wellbeing means to me and I want to share my thoughts with you. I guess we all know it’s a state of health, happiness and comfort, but for me wellbeing is mainly a positive state of mind. I mean, you can’t feel healthy, happy and comfortable if your mind always thinks negative. Eating well is certainly the first change you can make, but you won’t go anywhere if you don’t change your attitude to life. Nobody’s life is perfect, and maybe your life is just perfect as it is.

I’m telling you this because I’ve been working on myself a lot over the last few years, and changing your attitude and personal beliefs is not as easy as changing your habits. It takes time and perseverance, especially when your life doesn’t turn out the way you planned. When things go wrong I always remind myself we are ALL good at something. So just make that thing yours and use it as starting point for your change. When you move in a new direction, then every little thing will start changing too.

Moving forward, the recipe I’m going to share this time is amazingly good. If you had a bad day and are desperately craving for something sweet, then you can definitely treat yourself to chocolate. No excuses. I promise you won’t believe this cake is actually gluten-free, dairy-free, refined sugar free, and, most of all, guilty-free. Can this be happiness?


Ingredients (for a 9-inch round cake tin)
– 1/2 cup of raw cacao powder
– 1 cup of brown rice flour
– 1 and 1/2 cups of almond flour
– 1/2 cup of coconut sugar
– 2 tsp of baking soda
– 1/8 tsp of sea salt
– 1 and 1/3 cups of brown rice milk
– 1/2 cup of homemade applesauce
– 2 tbsp of apple cider vinegar
– 1 tsp of pure vanilla extract

Preheat the oven to 180°.
Grease with coconut oil your cake tin.
Grind coconut sugar until you get a fine powder. Combine raw cacao powder, brown rice flour, almond flour, coconut sugar, baking soda and salt to a large mixing bowl.
Add brown rice milk, applesauce, apple cider vinegar and vanilla extract to a small mixing bowl and stir well.
Add the wet ingredients into the dry mixture and mix well until combined. You can add organic chocolate chips at this point if you are a kind of chocoholic.
Pour the batter into your cake tin and bake until a toothpick comes out clean. The timing may vary from oven to oven (with my oven it goes for 30-40 minutes).
Remove from oven and let cool.
Sprinkle some coconut powder on top, slice and serve.

– You can substitute raw cacao powder for organic cocoa powder (just make sure it doesn’t contain any nasty ingredients).
– You can replace almond milk with any other dairy-free milk.

I’d love to see your masterpieces, please use the hashtag #mysweetrawmance 🙂



Per alcune ricette, come in questo caso, le quantità sono espresse in “cup” (1 cup = 240 ml).

Ingredienti (per una teglia tonda da 22 cm)
– 1/2 tazza di polvere di cacao crudo
– 1 tazza di farina di riso integrale
– 1 tazza e 1/2 di farina di mandorle
– 1/2 tazza di zucchero di cocco
– 2 cucchiaini di bicardonato di sodio
– 1/8 cuccchiaino di sale marino
– 1 tazza e 1/3 di latte di riso integrale
– 1/2 tazza di purea di mele
– 2 cucchiai di aceto di sidro di mele
– 1 cucchiaino di estratto puro di vaniglia

Riscaldare il forno a 180°.
Imburrare una teglia tonda con olio di cocco.
Macinare lo zucchero di cocco fino ad ottenere un polvere finissima. In una piccola ciotola setacciare la polvere di cacao crudo, le farine, lo zucchero, il bicarbonato, il sale e mescolare.
In una ciotola capiente aggiungere il latte di riso, la purea di mele, l’aceto, l’estratto di vaniglia e amalgamare bene.
Unire gli ingredienti liquidi a quelli secchi e mescolare fino ad ottenere un composto omogeneo. A questo punto aggiungere a piacimento qualche goccia di cioccolato.
Versare l’impasto nella teglia e cuocere in forno fino a quando uno stuzzicadenti inserito nel centro esce pulito. Il tempo può variare da forno a forno (nel mio ci vogliono circa 30-40 minuti).
Togliere dal forno e far raffreddare.
Tagliare a fette e servire.

– E’ possibile sostituire la polvere di cacao crudo con il cacao in polvere tradizionale (purché privo di ingredienti chimici).
– Si può sostituire il latte di mandorle con qualsiasi altro latte vegetale.

Se provate questa ricetta usate l’hashtag #mysweetrawmance 🙂 in modo che possa vedere le vostre fantastiche creazioni!

Con questa ricetta partecipo al contest Un mondo di benEssere della food blogger Erica di La Cuocherellona, sognatrice, appassionata delle piccole cose e…”nomade” proprio come me. ❤



One thought on “Super Moist Gluten-free Chocolate Cake

  1. Monica!!!!!!!!!! Che regalo meraviglioso!!!!!!!!!!!! Avevo visto su Instagram la foto ed ero curiosa di assaggiarla ^_^ Ma non immaginavo che portasse con sé questo grande regalo. Grazie, grazie e ancora grazie. Gli ingredienti sono pazzeschi, voglio assolutamente provarla. Sei unica!!
    “…sognatrice, appassionata delle piccole cose e…. “nomade”, proprio come me”. Ecco, fantastico ^_^


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