Gluten-Free Chocolate Dutch Baby
A delicious Gluten-Free Chocolate Dutch Baby that is also dairy-free. With crispy edges and a custard-like interior, you'll be going back for more.
Equipment
- 9-inch Cast-Iron Skillet
Ingredients
- 3/4 cup oat flour make sure it's gluten-free
- 3/4 cup almond milk
- 3 eggs, room temp
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp arrowroot flour
- 2 tbsp maple syrup
- 1/4 cup cacao powder
- 1.5 tbsp coconut oil
- pinch of salt
- Toppings: vegan chocolate chips raspberries, powdered sugar, maple syrup
Instructions
- Preheat oven to 425°
- Place coconut oil in a 9-inch cast-iron skillet and heat it on the stove on low/medium heat for a few minutes. Let the oil melt and the skillet heat up in the oven for about 10 minutes.
- In a blender, add all of the remaining ingredients EXCEPT the toppings, and blend at low speed for about 20 seconds.
- Turn off the heat on the stove and pour in the batter.
- Place it in the oven and bake for about 18-23 minutes. My oven cooks fast so mine was done in about 18 minutes. If yours starts to puff up a lot, remove it.
- Allow your dutch baby to cool for about 5 minutes and top with chocolate chips, raspberries, and powdered sugar. Serve with syrup and enjoy.