Gluten free chocolate cake recipe

Gluten-free chocolate cake

Decadent and delicious

Gluten free chocolate cake recipe

50 mins plus cooling

Super easy

serves 12

nutrition per serving

573

Calories


33.4g

Fat


19.2g

Saturates


44.5g

Sugars


5.5g

Protein


65.5g

Carbs


of an adult’s reference intake

Ingredients

300g unsalted butter, plus extra for greasing

300g gluten-free plain flour, plus extra for dusting

300g 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

200g icing sugar

4 tablespoons cocoa powder

100g unsalted butter

100g cream cheese

70g fresh raspberries

quality dark chocolate (75% cocoa solids), to serve

Method

Whether you’re gluten intolerant or not, this delicious gluten-free chocolate cake with scrumptious buttercream icing and a hit of fresh raspberries is a real winner!

  1. Before you start, remove the butter from the fridge and allow to come up to room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Tags