Free-from baking
Spend time at the weekend making this fudgy chocolate cake with rich, thick chocolate frosting. It’s suitable for those following a gluten-free diet, too.
Gluten-free chocolate cake
SERVES 10 PREP 45 mins COOK 35 mins EASY V 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 chocolate buttercream 65g dark chocolate
300g icing sugar
25g cocoa powder
150g soft salted butter
3 tbsp milk
1 Heat the oven to 180C/160C fan/ gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix together the gluten-free flour, xanthan gum, cocoa, baking powder, bicarb, a large pinch of salt and both sugars together in a large bowl.
2 Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
3 Pour into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Leave to cool for 10 mins in the tins before turning out onto a cooling rack. 4 For the buttercream, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Or melt in short bursts in the microwave, stirring between each burst. Leave to cool slightly. Meanwhile, beat the icing sugar, cocoa, butter and milk together for 5 mins until smooth and fluffy. Slowly beat in the melted chocolate, scraping down the sides of the bowl.
5 Spread half the buttercream over the middle of one sponge using a small palette knife. Put the other sponge on top, with the flat bottom facing up. Spread the remaining buttercream around the top and sides of the cake, smoothing with a palette knife. If you have any buttercream left, you can pipe rosettes on top of the cake.
PER SERVING 604 kcals • fat 35g • saturates 13g •
carbs 66g • sugars 50g • fibre 2g • protein 6g • salt 1g