This gluten free chocolate cake recipe is so easy! It can be whisked up, and baked in under an hour and the simple ingredients make a delicious chocolatey treat that’s both light and fudgey at the same time.
It’s a no-nonsense recipe and with a little bit of melting, whisking and stirring you can make a comfortingly, reliable cake that always goes down well, whether it’s for a quick mid-week treat or a three-tier celebration cake.
The ingredients below are for one single layer cake, but if you want a larger cake, just double it up and divide between two tins.
Easy Gluten Free Chocolate Cake Recipe
50g dark chocolate
90g soft light brown sugar (6 tbsp)
3 eggs separated
60g good cocoa powder (4 tbsp)
100g ground almonds
1 tsp baking powder
- Grease and line a 9inch/23cm cake tin with baking parchment and heat the oven to 180 0c
- Gather your ingredients together and set a heatproof bowl over a pan of simmering water.
- Gently melt the butter, chocolate and sugar together in the bowl – don’t allow it to get too hot or it will spoil.
- Meanwhile crack the eggs and separate the yolks from the whites into two different bowls. Beat the yolks and set aside while you whisk up the whites until light and frothy.
- By now, the butter mixture should be completely melted, remove it from the heat and allow to cool a little.
- Now gradually add the beaten egg, mixing as you go.
- Stir in the ground almonds, cocoa and baking powder until blended.
- Give the egg white a little extra whisk to make them extra fluffy and then gently fold in the whisked whites to the cake mixture. Trying to conserve as much of the frothiness as possible, but also making sure the mixture is an even chocolate colour.
- Spoon the mixture into the lined cake tin and bake in the preheated oven for around 35 mins.
- The cake is ready when it’s firm to touch in the middle and it has shrunken a little from the side of the tin. To make extra sure you can also prod it a cocktail stick and see if it comes out clean.
- If you choose to make a double layer cake, you can spread one side with a dark berry jam (see my recipe for homemade low sugar jam) and the other side with a dark chocolate ganache (recipe below) and then sandwich them together.
To make a quick ganache
3/4 cup of maple syrup
3/4 cup of good cocoa powder
1/3 cup of melted coconut oil
A pinch of seasalt
Blend together in a processor!
(you can use straight away or keep in the fridge for 2-3 weeks)
We recently held a little remembrance party for my Grandad when it would have been his 100th birthday! So I used this recipe for the cake below.