gluten free chocolate cake

I am always trying to tempt my number two son with food as having a gluten free diet and more, means that he struggles to eat sometimes. I came up with this recipe after adapting another one and am really pleased with the moistness, especially for a gluten free chocolate cake, and it also has a lovely crunchy finish. Oh, and it is also egg free so suits daughter number one who has a problem with eggs!

gluten free chocolate cake

I finished the gluten free chocolate cake off with a sprinkling of icing sugar to give it a more everyday feel and although it has a strong clean chocolate flavour it isn’t too rich. It can easily be jazzed up and made into something more for a special occasion with icing, ganache or buttercream. Or how about serving it with a dollop of thick double cream or créme fraiche? Mmmmm.

gluten free chocolate cake

It can easily be jazzed up and made into something more for a special occasion with icing, ganache or buttercream. Or how about serving it with a dollop of thick double cream or créme fraiche? Mmmmm.

 

Chocolate cake This was a triple layer Gluten free chocolate cake layered with cream cheese frosting and toffee sauce and cream cheese frosting to finish

Gluten Free Chocolate Cake Recipe

Delicious and Easy Gluten Free Chocolate Cake

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 8

Obviously as per all my other gluten free recipes, just change for normal self raising flour if you don't need to worry about gluten!
Ingredients
  • 150g self raising flour
  • 50g unsweetened gf cocoa powder
  • 300ml natural yoghurt (greek or greek style works well)
  • 40ml espresso coffee (if you don't have a coffee machine dissolve 2 tsp instant coffee in 40ml of hot water)
  • 125g demerara sugar (or brown sugar)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 100ml coconut oil (if you don't have any use sunflower or olive oil)
Instructions
  1. Preheat the oven to 180ºc
  2. Grease and line a 20cm (8') cake tin
  3. Mix the sugar, yoghurt and vanilla in a bowl until well combined.
  4. Add the baking powder and bicarbonate of soda and whisk, leave for a couple of minutes, it will bubble slightly and appear to rise.
  5. Add the espresso and the oil to the mixture and mix.
  6. Gently fold in sifted flour and cocoa powder until combined.
  7. Put the mixture into the cake tin. If you've used coconut oil it will appear thick but gently spread so that it fills the tin.
  8. Bake in the oven for approximately 50 minutes- one hour. Check after 50 minutes. Use a skewer to check if it is cooked through.
  9. Leave in the tin to cool for ten minutes before cooling on a wire rack.
  10. Once cold sieve icing sugar over the cake and eat!

Enjoy!

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8 thoughts on “Delicious and Easy Gluten Free Chocolate Cake

  1. Love the look of this but need it to be dairy free. Watch out for an Alpro experiment on your timeline in the new year! 🙂 x

    Posted on December 6, 2014 at 10:35 pm
    1. Hi Lisa
      I actually have a gluten free/dairy free but not egg free chocolate cake recipe here: http://cherishedbyme.com/2014/03/speedy-chocolate-traybake/ I just use a vegan/dairy free margarine instead of butter.
      Can you tolerate goat’s yogurt?
      I thought of using Alpro so let me know how it goes 🙂

      Posted on December 7, 2014 at 4:07 pm
  2. Looks lovely. I have a mother who is allergic to eggs and a sister who is lactose intolerant, and I can’t handle soya. Cooking anything in our house is always great fun! This looks yummy though!!

    Posted on December 5, 2014 at 9:21 am
    1. It does get complicated doesn’t it. My son can’t really eat lactose but sometimes yoghurt isn’t too bad…however he couldn’t really eat this cake.

      Posted on December 6, 2014 at 10:47 am
  3. This looks really good. Gluten free chocolate cakes can be a bit hit and miss but this looks really fantastic!

    Posted on December 3, 2014 at 7:50 pm
    1. I always err on the side of caution and add extra moisture with milk, or yoghurt. They tend to be okay then..but then I’ve been making gluten free cakes for 7 years so had quite a bit of practise. 🙂

      Posted on December 3, 2014 at 9:35 pm
  4. This looks gorgeous. Yoghurt really helps with keeping gluten-free cakes moist doesn’t it? Now with two gluten-free people in the house I am also trying out more way’s to combat the dry gluten-free cake syndrome among other gluten-free dilemmas! x

    Posted on December 3, 2014 at 12:12 pm
    1. Oh no poor you! If you add milk…that should help, use olive oil as the fat too. x

      Posted on December 3, 2014 at 9:36 pm