Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

TIME

Prep: 7 mins

Cook: 25 – 30 mins

Total: 35 mins

Cuisine: American

NUTRITIONAL FACTS

Calories: 340

Fat: 78.1g

Carbs: 64.4g

Protein: 2.9g

So, apparently, I’m a bit of a cake snob. I really don’t mean to be, but I just, I really enjoy cake when it is moist and not too sweet. Sometimes, you just want some cake and you don’t want anything too terribly elaborate. I mean, we don’t have all the time in the world to be cooking or baking, right? 

I based this cake off of the original Busy Day Cake, which you can find here. I used to make it all the time, but you know, the whole sugar free, gluten-free life put a damper on that recipe. 

Busy day cake. You can’t get any simpler. 

The Image Gallery

We all want to know what something is supposed to look like while we’re cooking, do we not? Maybe it’s just a me thing, but nothing is worse than trying a new recipe and having no idea what it’s supposed to look like as you go along. So, below behold some pictures of what this moist gluten-free chocolate cake is supposed to look like.

Full Recipe in Details

The easiest, fastest, no beating required cake, with vegan and sugar-free options too!

STARTING GUIDE
  • Cuisine: American
  • Prep Time: 7 mins
  • Cooking Time: 25 – 30 mins

  • Total Time: 35 mins

  • Servings: 8
  • Calories: 340

  • Fat: 78.1g

  • Carbs: 64.4g

  • Protein: 2.9g

INGREDIENTS

  • 1 1/2 Cup Gluten-Free flour (I used 1 cup rice flour and 1/2 cup coconut flour)

  • 2 TBLs. Corn Starch (technically I’m not supposed to have corn, so I use potato starch, but you do you.) 

  • 1/2 Cup Raisins *

  • 2 Tsp. Baking Powder

  • 1 Tsp. Psyllium Husk (or Xantham Gum or Arrowroot or Guar Gum)

  • 3/4 Cup Coconut Milk (or any other alternative milk)

  • 1/3 Cup Vegetable Oil (you can use whatever oil you have) 

  • 1 Egg *

  • 1 1/2 Tsp. Vanilla

  • 1/4 Tsp. Salt

GUIDE / INSTRUCTIONS

  • Mix all the ingredients in a medium sized boll. If the batter seems dry, just add a 1/2 Cup water and mix it in.

  • Pour batter into a greased 9x9x2 and place in a preheated over on 375 F or 185 C for 25-30 minutes.

  • Check the cake at 20 minutes with a toothpick. If it comes out clean, take it out. 

NOTES

* Soak the raisins in 1 cup of hot water and blend them. This becomes your sugar substitute. 

** If you can’t have eggs, or if you are vegan, substitute with a Flax or Chia egg. 1 TBLs Flax or Chia with 2 TBLs Water, mix and let sit for 3-4 minutes.

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