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Gluten-Free Chocolate Dutch Baby

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.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Course: Breakfast, Dessert
Ingredients Equipment Method

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

Equipment

  • 9-inch Cast-Iron Skillet

Method
 

  1. Preheat oven to 425°
  2. 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.
  3. In a blender, add all of the remaining ingredients EXCEPT the toppings, and blend at low speed for about 20 seconds.
  4. Turn off the heat on the stove and pour in the batter.
  5. 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.
  6. Allow your dutch baby to cool for about 5 minutes and top with chocolate chips, raspberries, and powdered sugar. Serve with syrup and enjoy.