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Best gluten-free chocolate cake

Gluten-free, Dairy-free, Nut-free, Soya-free
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Author Vicki Montague - the Free From Fairy

Ingredients
  

  • FOR THE CAKE
  • 2 tbsp cocoa powder
  • 1-2tsp coffee granules - optional, for a choca-mocca cake
  • 175 g margarine or butter - if butter, soften it first
  • 175 g white sugar
  • 3 eggs
  • 2 tbsp golden syrup
  • 200 g gluten-free self-raising flour - I use my wholegrain flour blend
  • 3-6 tbsp dairy or dairy-free milk - depending on what flour you use - you dont want your mixture to be runny
  • Either 100g dark chocolate broken into pieces - or if your diet allows, 50g dark or milk chocolate and 50g toffees (I use Tesco value ones) both chopped into small pieces
  • FOR THE ICING
  • Either 100g dark chocolate or 50g toffees and 50g dark or milk chocolate broken into pieces
  • 50 g margarine or butter
  • 2 tbsp dairy or dairy-free milk
  • 100 g icing sugar - sifted

Instructions
 

  • Preheat the oven to 180 degrees/160degrees fan. Grease a 20cm round cake tin (ideally a loose bottomed one but it doesn't really matter)
  • Place the cocoa and coffee granules (if using) into a cup and add enough hot water to make a smooth, thick paste
  • Put the butter/marg and sugar into a large bowl and whisk with an electric whisk for approx. 1 minute
  • Add the eggs, syrup, milk and cocoa paste and whisk until combined.
  • Add the flour and carefully mix in. Once incorporated whisk for a further minute or two
  • Place the mixture into the prepared tin, smooth and scatter the chocolate (and toffee pieces if using) on the top
  • Gently push the chocolate (and toffee if using) into the mixture - not too far or it will sink right to the bottom!
  • Cook the cake for 40-50 minutes until the top springs back when you press it lightly
  • Cool in the tin for 5 mins then turn out and leave to cool on a wire rack
  • Whilst cooling, make the icing by heating the chocolate, toffees (if using), butter/marg and milk in a saucepan over a low heat, stirring occationally.
  • Once melted add the icing sugar to the mixture and leave to cool
  • Spread the cooled icing on the cooled cake and decorate however takes your fancy...