Chocolatey Gluten-free Cake
This Chocolatey Gluten-free Cake is a delicious treat that will have you coming back for more. It's full of flavour and free from gluten, so everyone can enjoy it. I know you'll love the combination of cocoa, coffee and melted dark chocolate in the icing. Let's get baking!
If you're looking for a delicious gluten-free chocolate indulgence without compromising on taste, this Chocolatey Gluten-free Cake is the perfect option. Rich in cocoa and light in texture, this velvety cake is sure to please everyone's sweet tooth.
This moist and airy isn't just delicious, it also has an amazingly beautiful appearance. With a crispy top crust and a smooth, creamy frosting, the cake will look as good as it tastes! Even better, it only takes 80 minutes to prepare and you can serve up to 10 people — a perfect treat for when family and friends come over.
I'm sure you'll have as much fun baking this cake as you will eating it. The taste of the chocolate and the squishiness of the sponge will have you feeling warmed and happy from the very first bite — you won't believe it's gluten-free.
There's something incredibly special about this cake that you just won't find with the other recipes available. It's simply divine! So why not try it out and indulge in an unforgettable chocolatey experience? Bon Appetit!
Why You’ll Love This Chocolatey Gluten-free Cake Recipe
These are all the reasons I'm loving this Chocolatey Gluten-free Cake recipe:
It's gluten-free: Perfect for those looking for an alternative to a classic chocolate cake. Its gluten-free ingredients make it a great treat for people who are avoiding gluten.
It's indulgent: A delicious treat that satisfies any sweet tooth. The combination of dark chocolate and cocoa powder make it a mouth-watering dessert that will become a favourite.
It's easy to make: With just a few simple steps, you can whip up this chocolatey cake in no time. It's a great recipe for anyone who is short on time but still wants something delicious!
Chocolatey Gluten-free Cake
This Chocolatey Gluten-free Cake is a delicious treat that will have you coming back for more. It's full of flavour and free from gluten, so everyone can enjoy it. I know you'll love the combination of cocoa, coffee and melted dark chocolate in the icing. Let's get baking!
Ingredients
- 150ml vegetable oil, plus extra for the tins
- 175g plain gluten-free flour
- 1 tsp xanthan gum
- 50g cocoa powder
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- 75g dark brown soft sugar
- 75g caster sugar
- 2 tbsp golden syrup
- 2 eggs
- 100g Greek yogurt
- 100ml milk
- 2 tbsp instant coffee, dissolved in 4 tbsp hot water
For the icing
- 300g icing sugar
- 25g cocoa powder
- 150g soft salted butter
- 3 tbsp milk
- 65g dark chocolate, melted
Instructions
- Step 1: Preheat the oven to 180C/160C fan/gas 4. Grease and line the base of two 18cm sandwich tins with baking parchment. Combine the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a generous pinch of salt and both types of sugar in a large bowl.
- Step 2: In a jug, mix together the golden syrup, eggs, oil, yogurt, milk and coffee until combined. Gradually pour the wet 'ingredients' into the dry, stirring until you obtain an even combination.
- Step 3: Transfer the mixture into the greased pans and bake for 30-35 minutes until it has risen and is firm to the touch. Afterwards, remove the pans from the oven and let cool for 10 minutes before taking out of the pans and onto a cooling rack.
- Step 4: Let the cakes cool before preparing the icing. In a separate bowl, combine the icing sugar, cocoa powder, butter, and milk. Beat the 'ingredients' together for 5 minutes until the mixture is smooth and light. Gradually add in the melted chocolate while still beating the mixture, making sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Step 5: Spread half of the icing onto the center of one sponge cake with a spatula. Place the other sponge cake atop it, with the even base facing up. Use a spatula to evenly spread the rest of the icing around the exterior of the cake. If any icing is left, you can pipe decorative rosettes onto the top.
