Air Bubbles Secret to Moist Gluten-Free Baking!
Nailing the crumb of a perfect chocolate cake can be a challenge for any baker, but when the element of gluten is removed entirely — essential for maintaining a cake’s structure — it can be tempting to throw in the towel altogether.
Aran Goyoaga, recipe developer and blogger at Cannelle et Vanille, to demonstrates the best way to make a gluten-free chocolate olive oil cake. Goyoaga’s trick to faking the composition of a traditional chocolate cake without any of the gluten is to create as many air bubbles in the batter as she can.
Her recipe calls for separating the eggs and whipping the whites into stiff, glossy peaks before gently folding them into an almond flour and chocolate mixture. The result is a cake with a dense, moist crumb, ideal for a celebration — or just the end of a Friday night dinner at home.
Follow along with Goyoaga’s process by watching this video. Even if you don’t bake, this video will have you drooling!
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About Aran Goyoaga
Born to a family of professional bakers in Bilbao, Spain, she went gluten-free a few years back after being diagnosed with an autoimmune disorder. Since then, Goyoaga has developed a roster of incredible glutenless recipes,tackling everything from puff pastry to ricotta-packed gnudi and sharing the delicious results on her FOMO-inducing blog, Cannelle et Vanille.
Here, she’s sharing a gluten-free confection that satisfies our yen for another sweet staple: chocolate cake. Tender and moist, the cake gets its structure from whipped egg whites—simply fold the meringue in with the batter, bake, and there it is: an extraordinary dessert you can whip up whenever you need to treat yourself to something sophisticated yet simple, decadent yet light, utterly classic yet ingeniously reimagined for the modern diet.
