Being gluten free doesn’t mean being taste free, as this yummy gluten free chocolate cake recipe will prove. I defy anyone to be able to tell whether this is a traditional chocolate cake or gluten free. What makes it gluten free is using specialist self-raising flour which is typically made from a mix of maize, buckwheat, rice, tapioca and potato. Yes, potato.
Light, fluffy and chocolatey, this gluten free cake will be a crowd-pleaser no matter the occasion.
For this recipe, you’ll need two 8” sandwich tins, lined with parchment or greaseproof paper.
- 2 generous tablespoons of cocoa powder
- 4 tablespoons hot water
- 225g margarine
- 225g caster sugar
- 4 eggs
- 175g gluten free self raising flour
- 1 level teaspoon baking powder
- 50g ground rice
Buttercream Icing For Filling / Topping
- 100g sifted icing sugar
- 50g butter (brought to room temperature)
- 1 tablespoon milk
- 1 teaspoon vanilla extract (optional)
Method – Cake
First of all, prepare your tins. You’ll need two 8” sandwich tins and line them with parchment or greaseproof paper.
Preheat the oven to 180C (160C Fan) / 350F.
Put the cocoa powder into a small mixing bowl. Add the hot water and stir until smooth with no lumps (imagine you’re making a hot chocolate).
In a large mixing bowl add the gluten free self-raising flour, caster sugar, eggs, margarine, ground rice and baking powder. Beat well until a smooth paste.
Add the cocoa liquid a bit at a time and stir in well. Don’t add it all at once or it becomes a nightmare trying to mix it together.
Divide the mixture between the two greaseproofed tins. Smooth the top with a spatula or palette knife.
Put the two tins into the oven, ideally on the same shelf if possible so they bake at the same temperature. Bake for 25 minutes. Remove from the oven, leave in the tin for a couple of minutes then transfer to a cooling rack.
Method – Filling
Very gradually beat the butter, adding the icing sugar and drops of milk to keep the mixture moist. We would not recommend using an electric or stand mixer for this – go old school and use some elbow grease! Keep beating until all the icing sugar is added.
If you’ve used a little too much milk and the mixture is soft/liquidy, then put in the fridge for 30 minutes to stiffen.
Use this icing to stick the two halves of the cake together, so it goes cake – icing – cake. It’s quite a thick layer of icing (that’s how I roll…) If you want to use the same icing on the top of the cake, no problem, you need about half the amount again. Decorate and enjoy!
Honestly folks, this has to be the tastiest gluten free chocolate cake recipe I have tried!