Quick cakes

Gluten-free chocolate cake

Prep:45 mins
Cook:35 mins

Nutrition per serving

  • kcal604
  • fat35g
  • saturates13g
  • carbs66g
  • sugars0g
  • fibre2g
  • protein6g
  • salt0.9g

Create a rich, dense chocolaty cake to celebrate a unique event or for a treat at any time. Although it is suitable for those who follow an autoimmune diet, it is sure to be an instant hit with all


  • 150ml of vegetable oil plus an extra for the canisters
  • 175g gluten-free flour
  • 1 tsp 1 tsp
  • 50g cocoa powder
  • 1 Tbsp baking powder
  • 1/2 tsp bicarbonate from soda
  • 75g soft brown dark chocolate
  • 75g of caster sugar
  • 2 tbsp golden syrup
  • 2 eggs
  • 100g Greek yogurt
  • 100ml milk
  • 2 tablespoons instant coffee dissolving in hot water with 4 tbsp.
  • 300g icing sugar
  • 25g cocoa powder
  • Soft salted soft butter 150g
  • 3 tbsp milk
  • 65g dark chocolate, melted


  1. The oven should be heated to 180C/160C fan/gas 4. Oil the bottom of two sandwich tins 18cm and cover with baking parchment. Blend the flour, xanthan gum, cocoa baking powder bicarbonate soda, a significant pinch of salt, and both sugars in a large bowl.
  2. Mix gold syrup with eggs yogurt, oil, and coffee in the glass jug. Slowly mix the wet ingredients into the dry until you’ve got a homogenous mixture.
  3. Put the mix into the tins that have been prepared and bake for 30 to 35 minutes until firm to the touch. Remove the baking tins from the oven and allow them to cool for 10 minutes in the tins, before moving them onto the cool rack.
  4. While the cakes cool while cooling, you can make the icing. Mix the icing sugar cocoa powder with butter and milk for 5 minutes until the mixture is smooth and fluffy. Gradually add the chocolate that is melting while you beat and scrape it into the bottom of the bowls to ensure all ingredients are included.
  5. Spread half of the icing across an area of sponge in the middle with small knives. The other sponge should be placed over the top, keeping the flat bottom side facing up. Sprinkle the remainder of the frosting over the sides and the top of the cake and smooth it over using the help of a palette knife. If there is any remaining icing you can pipe rosettes onto the cake.

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