I recently made a birthday cake for my daughter’s friend. Only stipulations were that it was chocolate and gluten free. I’ve made a few gluten free creations in the last few years, some successful and others more in the epic fail category, so a little experimentation was called for. A little while ago I made the most delicious Gluten Free Lime and Coconut Loaf (I will take photos and share the recipe when I have more limes), it was so good that my darling husband and children didn’t even realise it was gluten free. I used a mix of gluten free flour, coconut flour and ground almonds and it was amazing! I decided that for my gluten free chocolate cake I would use a similar type of ingredient list (and easy preparation style, no beating butter and sugar!) And I am pretty pleased with the results, as was everyone who sampled it! I found that you could easily make it into a more mud cake style texture by baking it for a few minutes less, so there was still a slight bit of crumb stuck to the skewer when testing, or bake it just that few extra minutes and it’s just a delicious moist chocolate cake.
The birthday cake I made had a salted caramel filling and was covered in a white chocolate ganache with a dark chocolate drip. That was a super decadent cake, but during testing I just used a buttercream icing, orange was the best, I can’t go past a tasty Jaffa cake!
So if you feel the need for a little chocolate cake fix here’s the recipe for you to try. Top with any icing that takes your fancy, or even just a dusting of icing sugar.
200g Caster Sugar
3/4 cup + 2 tablespoons Gluten Free Flour (I used Edmonds)
1/2 cup Ground Almonds (also know as Almond Meal)
2 tablespoons Coconut Flour
1/2 cup Cocoa
1 1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Oil (I used Grapeseed)
1 tablespoon Balsamic Vinegar
3 teaspoons Vanilla Extract
1/2 cup Unsweetened Yoghurt
3/4 cup Water (or cooled Coffee)
Preheat oven to 150°C fan bake (170°C standard). Grease and line a 20cm round tin.
Place all the dry ingredients in a bowl and whisk to combine well.
Make a well in the centre and add all the wet ingredients. Whisk them all together until fully combine then pour into the cake tin.
Bake in the centre of the oven for 35 – 45 minutes until a skewer inserted in the centre comes out clean (or with a little crumb if you want a denser cake).
Cool in the tin for 10 minutes and transfer to a wire rack to finish cooling.