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Gluten-free Chocolate Cake


  • ⅔ cup olive oil, or avocado oil
  • 1 ⅔ cups granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup reconstituted Folona Pea Milk (4 scoops of Folona Pea Milk Powder with 1 cup of water)
  • 1 ¾ cups gluten-free flour
  • ¾ cup cocoa powder
  • 1 tsp baking soda
  • pinch sea salt
  • 1 tub chocolate frosting


  1. First, preheat oven to 350 degrees Fahrenheit.
  2. Generously spray a 9 inch 9 pan with nonstick spray. Sprinkle lightly with cocoa powder.
  3.  In a large mixing bowl, add olive oil, sugar, vanilla extract and eggs. Use a hand mixer to beat until combined. Do not over mix the eggs.
  4. Then, pour in milk. Beat to combine. Do not over mix.
  5. Sift in flour, cocoa powder, baking soda and sea salt. Stir to combine, until no lumps remain. Batter will be relatively thin.
  6. Pour into greased cake pan.
  7. Bake for 29 to 33 minutes or until toothpick inserted comes out clean.
  8. Remove cake from oven. Allow it to fully cool before frosting.
  9. Lastly, slice and enjoy!
Nutritional Facts:
Serving size: 1 slice (assuming 12 slices per cake)
Calories: 390-410
Total Fat: 20-22g
Saturated Fat: 4-5g
Trans Fat: 0g
Cholesterol: 45-50mg
Sodium: 180-200mg
Total Carbohydrate: 54-58g
Dietary Fiber: 4-6g
Sugars: 36-39g
Protein: 5-6g

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