Gluten-Free Chocolate Tea Cake

This was really good. I used 2 suggestions from comments - substituted coconut oil for olive oil and only used 1/2 tsp salt. It cooked for 60 minutes - the top is delicate and crackly the bottom more fudgy. I did not use any parchment and it flipped out easily (i was careful with the top).

• ilyssa2

• NYC, NY

• 2/23/2021

Good, but too salty, with lots of strong flavors that don't mix so well.

• MariaHelena

• Rio de Janeiro, Brasil

• 2/3/2019

3 forks for a gluten-free recipe; but just okay or 2 1/2 forks for a regular dessert. Turned out moist and not too sweet. Used 1 .25 C ground almond flour in lieu of grinding 1 C whole almonds and added 1/4 teaspoon almond extract to the batter to boost the flavor.

• jsbjk

• Winnetka, IL

• 5/21/2017

Great recipe, however a little baking experience helps. I papered the baking pan. I used almond flour from Costco. I used Nestles choc chips. I NEVER use salt in sweets baking. My whites never peaked but I used them anyway. I put slivered almonds on top. I waited until cool before cutting. It was as indicated by chef, moist, held together and chocolaty.

• chindler

• California

• 10/9/2016

Agree with A Cook from Indiana. Mine crumbled too. Now I have cake balls. I'm usually a good baker, so not quite sure what happened. They're quite fudge-like as well. Too much effort for the result.

• velo_city

• St. Louis

• 1/24/2016

This cake is too salty. I'm not sure why it calls for 1 tsp salt which is a lot.

• kateyboern

• Bethesda, MD

• 1/18/2016

Flavor was good but the cake ended up being crumbly and falling apart. Had to spoon it out of the dish. Very disappointed with it for presentation purposes.

• Anonymous

• Indiana

• 1/17/2016

This recipe was a real hit with the whole family - and I'm the only person who is gluten free in the house. The cake has a brownie-like texture, but not too oily or fudgy - very chocolate-y and cake-y. This was more work than I originally anticipated, and required a Kitchen Aid and food processor, but I loved the fact that recipe was abundant in whole foods.

• gsternman

• Evanston, IL

• 1/15/2016

I made this for the first time this weekend. I am by no means a baker and it was delicious. Everyone polished it off and I will definitely make it again. While it was easy, there was a lot of clean up, but worth it :)

• glorydaze716

• Israel

• 1/10/2016

Not bad, but I would definitely omitt the coco powder..cake was to bitter...

• srdimeglio

• Linwood PA

• 1/7/2016

Will try this, but I am also going to use hazelnuts too.

• srdimeglio

• 1/7/2016

I haven't tried this yet, but when I do I'm going to use coconut oil. I find that loaves hold their shape a bit better when coconut oil is used in place of olive oil or vegetable oil. I melt it first btw.

• lrvictor

• Washington state

• 1/6/2016

Great recipe! Easy to make and tastes great. For more ideas check out the YouTube channel at https://www.youtube.com/channel/UCgJXkEwyuUb3vlteMQHtvyw #POVItalianCooking

• povitalian

• Columbus, OH

• 1/6/2016

I made this recipe for thanksgiving, and it was a hit, even with the children. I am making it again today for Christmas lunch.

• EugeniaN

• Miami, FL

• 12/25/2015

Worst cake ever! I'm not a novice in making dessert but this made me feel like a failure. Dry and sandy texture. The taste isn't in harmony at all—too sweet, too salty and too chocolatie! The recipe also skipped a crucial step of lining the pan with buttered paper. It didn't occurred to me that in the photo, the pan is lined with paper, my fault! I should have known. So when removed, the cake crumbled. I threw the cake away. Even my boyfriend hates it, too. Waste of time and ingredients!

• darthguppy

• Houston, TX

• 12/23/2015