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Wondrous Flour-less Chocolate Cake

You’ll never know this cake is made without flour. It’s also gluten-free and dairy-free. INGREDIENTS:


  • 1 box (1 1/4 cups crumbs) Enjoy Life Foods Double Chocolate Brownie Cookies
  • 1 C gluten-Free flour mixture (listed below)
    — 2 C white rice flour
    — 3/4 C potato starch (not potato flour)
    — 1/4 C tapioca flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 C cocoa powder
  • 1 C sugar
  • 1/2 tsp xanthan gum
  • 1 1/2 tsp vanilla (gluten-free)
  • 1 tsp white distilled vinegar
  • 1/3 C vegetable oil
  • 3/4 C water
    egg substitute (listed below)
    — 2 tablespoons ground golden flax
    — 4 tablespoons water
    — 2 teaspoons vegetable oil

Dark Chocolate Ganache:


  • 2- 9″ cake pans


Ganache Icing:

  1. Mix cocoa powder and tapioca flour, set aside.
  2. Combine the first 2 ingredients (through vanilla rice milk) in a microwavable container.
  3. Heat for 30 seconds, stir. Continue until chips are melted.
  4. Stir in cocoa powder mixture and reheat in microwave until warmed through.
  5. Beat until smooth.


  1. Prepare two 9″ cake pans by lightly greasing the pans, then line with parchment paper. Lightly grease the parchment paper too.
  2. Blend the egg substitute together and let sit for 10 minutes. Stir occasionally, mixture will get thick upon standing, set aside.
  3. Crush cookies in a food processor to fine crumbs, set aside.
  4. Blend crushed cookie through xanthan gum.
  5. Add vanilla through egg substitutes. Beat for 2 minutes, mixture will get a little thick.
  6. Divide batter into the two pans, approx. 1 1/2 cups per pan.
  7. Bake in the center of the oven for 15-20 minutes until the center comes out clean when tested.
  8. Cool on a wire rack until cool.
  9. Refrigerate until ready to serve.
  10. Ice the cakes with ganache icing.

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