Gluten-free Chocolate Cake

Gluten-free Chocolate Cake

This gluten-free chocolate cake is not just for those with intolerances – anyone who loves a rich, chocolatey bit of lushness will be into this – it’s so moist, with a delicious depth of flavor from the coconut and almond, and best of all it’s a total cinch to make, with barely any dishes to wash afterwards! Free from gluten and refined sugar, this cake has a dense and moist crumb, made more so by the addition of the syrup at the end. This cake isn’t overly sweet and it doesn’t feel heavy at all, though it’s rich enough that one piece really is satisfying enough.

I’ve been experimenting with using coconut flour in baking, with mixed results. It’s a fickle beast, absorbing all the liquid you can throw at it and then some. Generally, if you are going to substitute coconut flour for wheat flour, you’re going to need a lot more eggs to get the batter to rise, and to satiate the thirsty nature of the flour. Check out this blog post for a detailed insight into baking with coconut flour. I’ve made this cake successfully using just coconut flour, but this version I made today using half coconut flour and half almond meal turned out wonderfully.

Gluten-free chocolate cake

Instead of cane sugar I’ve used coconut sugar and a little agave syrup – but if you don’t have those to hand you can just use about 1 1/2 cups raw sugar. If you can afford it, a good-quality cocoa powder gives the best flavor. I love Green & Blacks organic version, or Equagold Dutch cocoa powder.

I find a ring tin works well for this cake; it allows the centre to cook evenly with the outside.

125g unsalted butter
1/2 cup coconut sugar
1/4 cup pure agave syrup
1 cup coconut flour
1 cup ground almonds
1/4 cup cocoa powder
4 tsp baking powder*
1 cup milk
3 eggs

Syrup
1 cup strong black coffee
1/4 cup coconut sugar
25g salted butter

Preheat oven to 180 degrees Celsius and grease and line a 23cm ring tin. In a saucepan large enough to hold a cake batter, melt the butter, then take off the heat and stir in the coconut sugar and agave syrup. Sift in the coconut flour, ground almonds, cocoa powder and baking powder and mix to combine.

Lightly beat the milk and eggs in a bowl then pour into the rest of the ingredients and stir well until evenly combined. Pour batter into greased ring tin. Bake for 40 minutes or until the top of the cake springs back when pressed. Allow to cool in the tin for 10-15 minutes, while you make the syrup.

Heat the coffee and sugar in a saucepan and boil until the sugar dissolves. Take off heat and add the butter, stirring until it melts into the hot coffee. Turn the cake out onto a serving plate and pour the syrup carefully over the cake, letting it seep down into the crevices and drip down the sides.

Lovely served with whipped cream or Greek yoghurt.

*If you’re strictly no gluten, check your baking powder is gluten-free.

gluten-free chocolate cake

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