Gluten Free Chocolate Cake

    115

    Make this classic cake for birthday or special occasion, all gluten free and no one will notice the difference! Great for kids parties.


    Gluten Free Chocolate Cake
    Gluten Free Chocolate Cake
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
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    by Alevra Gluten Free
    Servings
    8 people
    Servings
    8 people
    Gluten Free Chocolate Cake
    Gluten Free Chocolate Cake
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    by Alevra Gluten Free
    Servings
    8 people
    Servings
    8 people
    Ingredients
    For the cake
    • 180 g butter or dairy free spread
    • 180 g light brown sugar
    • 3 eggs at room temperature
    • 140 g Alevra Gluten Free Flour
    • 2 tsp baking powder gluten free
    • 40 g ground almonds
    • 50 g cocoa powder
    • 1/4 tsp sea salt optional
    • 1 tsp xanthan gum or guar gum
    • 1 tsp Isabel's baking fix optional
    • 1 tsp vanilla extract
    • 3 tbsp milk or dairy free milk
    For the buttercream filling and topping
    • 60 g dark chocolate 70% cocoa solids
    • 90 g softened butter or dairy free spread
    • 180 g icing sugar
    • 20 g cocoa powder
    • 2 tbsp milk or dairy free milk
    Servings: people
    Units:
    Instructions
    Cake
    1. Preheat oven to 180°C/Gas Mark 4.  Grease and line 2 x 19cm sandwich tins.
    2. Cream the butter or margarine and sugar in a mixing bowl until smooth and lighter in colour. This is easier using a mixer.
    3. Crack the eggs into a small bowl and whisk lightly
    4. Now add the egg little by little, whisking each time into the mixture.
    5. Weigh out the flour and add the ground almonds. Sift in the cocoa powder and add the xanthan or guar gum, sea salt, baking fix (if you have got it) and baking powder.
    6. Add the vanilla extract and beat thoroughly, followed by the milk until a thick dropping consistency is achieved.
    7. Divide the mixture between the 2 tins, and lightly smooth surface with a wet spatula.
    8. Bake in oven for approx 20 minutes.
    9. Cake should be dark brown, risen and a skewer should come out clean.
    10. Allow to cool for 5 minutes, then allow to cool fully on a wire rack. When they are cool, make the buttercream filling and icing.
    Buttercream
    1. Melt the chocolate in a glass bowl set over a pan of simmering water or in a microwave on medium. Allow to cool a little.
    2. Beat the butter until soft. Sieve the icing sugar and cocoa powder.
    3. Gradually mix the icing sugar and cocoa powder into the butter. Now add the vanilla essence. Fold in the melted chocolate and mix well.
    4. Add 1-2 tbsp milk or non dairy milk until it is smooth.
    5. Sandwich the 2 cakes together with half the buttercream and ice the top with the remainder. Use a knife dipped in hot water to smooth it out.
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