Jamie Oliver

Gluten-free chocolate cake

Decadent and delicious

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Gluten-free chocolate cake

Serves 12
Cooks In50 minutes plus cooling
DifficultySuper easy
Nutrition per serving
  • Calories
    573
    29%
  • Fat
    33.4g
    48%
  • Saturates
    19.2g
    96%
  • Protein
    5.5g
    12%
  • Carbs
    65.5g
    25%
  • Sugar
    44.5g
    49%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    573
    29%
  • Fat
    33.4g
    48%
  • Saturates
    19.2g
    96%
  • Protein
    5.5g
    12%
  • Carbs
    65.5g
    25%
  • Sugar
    44.5g
    49%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 300 g unsalted butter , plus extra for greasing
  • 300 g gluten-free plain flour , plus extra for dusting
  • 300 g golden caster sugar
  • 4 large free-range eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon gluten-free baking powder
  • ¼ teaspoon xanthan gum
  • 6 tablespoons cocoa powder
  • 3 tablespoons milk
  • For the filling:
  • 200 g icing sugar
  • 4 tablespoons cocoa powder
  • 100 g unsalted butter
  • 100 g cream cheese
  • 70 g fresh raspberries
  • quality dark chocolate , to serve
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Method

Before you start, remove the butter from the fridge and allow to come up to room temperature.

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.

Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. Stir in the cream cheese until combined. If it’s a little thick, add a splash of milk to loosen.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread over half the butter icing. In a bowl, crush the raspberries with a fork, then scatter on top. Sandwich the second sponge on top and press down slightly, then carefully spread over the remaining icing and finish with a few shavings of chocolate.

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