Gluten free chocolate cake recipe

Chocolate cake hardly needs any introduction except to say that the realisation you can no longer eat it sucks.
Gluten free chocolate cake can taste like its glutinous brother but the texture….eeewwww. I cannot bear either; the gummy, rubberized cakes or the powdery set-my-teeth on edge and require a gallon of water to help swallow types.
For me, it is all about texture. Fill it with chocolate and you will get the taste alright.

I was almost there with this recipe and then I realised I needed to go dairy free too. Well, I said to myself. I breakfast on difficult and I feast on challenge (I read that phrase somewhere).

Finally, after many, many attempts, I am happy with this gluten free chocolate cake recipe. Give it a try. It does actually taste and feel like cake.

Ingredients (serves 4)

The Cake (makes 2 x 7 inch cakes)
245g rice flour
70g potato flour
35g tapioca starch
100g pure spread (sunflower)
400ml organic coconut milk
4 eggs
1 flat tsp xanthum gum
3 tsp baking powder
2 tsp vanilla essence
1 tsp glycerine
250g golden castor sugar
50g cocoa powder
The Frosting
250g icing sugar
100g pure dairy free spread
1 tsp vanilla essence
200g good quality dark chocolate

Preparation 15 min
Cooking 35 min
Preheat the oven to 180

gluten free chocolate cake recipe

Method for the gluten free chocolate cake recipe

Beat the eggs and add the vanilla essence and glycerine. Mix the xanthum gum, baking powder and cocoa powder to the potato, rice and tapioca flour and mix really well.

Cream together the Pure spread and sugar and slowly add the egg mix. Add the flour blend and coconut milk and mix alternately until the mixture is smooth and combined.

Divide into two sandwich tins lined with baking parchment and bake in the centre of the preheated oven for 30 – 35 minutes or until a cake tester comes out clean after insertion.

To make the frosting, melt the chocolate carefully in a microwave or upon a pan of boiling water. Beat the icing sugar and Pure spread with an electric whisk for a good 5 minutes. Add the molten chocolate and stir well.
Spread the frosting in the centre of the cake and on the top and decorate.

I personally find this cake mixture gives enough for two really decent sized cakes. Each sandwich tin gives a cake that can be sliced in two. I usually freeze one and decorate the other. If however, you were wanting to really impress, you could make a 4-layer cake by slicing and using both cakes.