Logo
Allow cookies

Gluten-free chocolate cake

Ingredients

  1. Step 1 150ml vegetable oil, plus extra for the tins
  2. Step 2 175g plain gluten-free flour
  3. Step 3 1 tsp xanthan gum
  4. Step 4 50g cocoa powder
  5. Step 5 1 tbsp baking powder
  6. Step 6 ½ tsp bicarbonate of soda
  7. Step 7 75g dark brown soft sugar
  8. Step 8 75g caster sugar
  9. Step 9 2 tbsp golden syrup
  10. Step 10 2 eggs
  11. Step 11 100g Greek yogurt
  12. Step 12 100ml milk
  13. Step 13 2 tbsp instant coffee, dissolved in 4 tbsp hot water
  14. Step 14 300g icing sugar
  15. Step 15 25g cocoa powder
  16. Step 16 150g soft salted butter
  17. Step 17 3 tbsp milk
  18. Step 18 65g dark chocolate, melted
Gluten-free chocolate cake
Calories: 604 Carbohydrate: 66 g Protein: 6 g Fat: 35 g
Cook time: 80 minutes Prep time: 45 minutes Total time: 125 minutes Servings: 10

TAGS

Dessert Alternative diet Chocolate cake Coeliac friendly Free from Gluten-free Dessert Alternative diet Chocolate cake Coeliac friendly Free from Gluten-free Dessert Alternative diet Chocolate cake Coeliac friendly Free from Gluten-free

Directions

  1. Step 1 Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
  2. Step 2 Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
  3. Step 3 Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
  4. Step 4 While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
  5. Step 5 Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.