Gluten-Free Bolo de Chocolate
Indulge in the rich and decadent flavors of this *Gluten-Free Bolo de Chocolate*, a Brazilian-inspired chocolate cake that’s both light and moist. Perfect for those with dietary restrictions, this recipe uses gluten-free all-purpose flour while maintaining the classic, fudgy texture you crave. Unsweetened cocoa powder and dark chocolate chips provide a deep, chocolatey richness, balanced by the natural sweetness of applesauce for a healthier twist. Easy to prepare in just under an hour, this cake is a crowd-pleaser for birthdays, gatherings, or a cozy dessert at home. Serve it plain or with a dusting of powdered sugar, and let this gluten-free treat impress chocolate lovers everywhere! Keywords: gluten-free chocolate cake, bolo de chocolate, easy Brazilian dessert, moist chocolate cake, chocolate cake recipe without gluten.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 1 cup Boiling water
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour, or line it with parchment paper.
In a large mixing bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure even distribution.
In another bowl, combine the granulated sugar, eggs, and vanilla extract. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the applesauce and vegetable oil to the sugar mixture, and beat until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Pour in the boiling water slowly while mixing until a smooth batter forms.
Fold the dark chocolate chips into the batter using a silicone spatula or spoon.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before serving.
Once cooled, serve the cake as is or with a dusting of powdered sugar for an added touch.
Nutrition Facts
Calories |
3913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 651.9 g | 237% | |
| Dietary Fiber | 78.0 g | 279% | |
| Total Sugars | 365.0 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 3601 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
