STREAMING NOW: The Delicious Miss Dahl

Gluten-Free Cinnamon Chocolate Cake

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“OK, I am THAT mom, the one that sneaks things like zucchini into chocolate cake. While I got a split second of "you did what??" when I told the kids there was a veggie in their chocolate cake, they didn't hesitate too long before they continued inhaling it. So here you go...”
READY IN:
55mins
SERVES:
16
YIELD:
1 bundt pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray or prep 9x13 baking dish (I use a bundt pan for 3/4 of the batter & make mini muffins with what is left).
  3. Mix first nine ingredients (butter through oats) together in large mixing bowl. Set aside.
  4. Combine dry ingredients (cocoa powder through salt) in small mixing bowl.
  5. Slowly mix dry ingredients into wet ingredients.
  6. Fold in chocolate chips.
  7. Pour into baking dish and bake 30 minutes at 350.
  8. Remove from oven when toothpick inserted in center comes out clean.
  9. While cake cools, make icing:
  10. Combine all icing ingredients in small mixing bowl. If icing is too thick, add more milk. If too runny, add more powdered sugar. Once cake is completely cool, drizzle icing over cake.
  11. I live at 5300 feet, so you may have to cut back on the baking soda, powder, salt a bit at lower altitudes.

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