Name: Gluten and dairy free chocolate cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 250g granulated sugar; 250g gluten-free flour; 65g unsweetened cocoa powder; 1 ½ teaspoons gluten-free baking powder; 1 tsp bicarbonate of soda; 4 eggs room temperature; 200 ml dairy-free milk; 100 ml natural vegetable oil or melted margarine; 1 teaspoon vanilla extract; 150 ml boiling water; For the filling:; Cherry or other fruit jam; For the frosting:; 1 tub (270 ml) Elmlea or other vegan double cream; 150g dark dairy-free chocolate (over 70%, broken into small pieces); 2 Tbsp caster sugar; 1 Tbsp cocoa powder; Decoration: cherries ( or other fruits), edible gold dust

Gluten and dairy free chocolate cake

30 May 2021

by Dinna

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Background

It’s not easy to find a decent gluten- AND dairy-free chocolate cake recipe. I’ve tried out dozens of recipes, this one is a combination of some of them, so it worked out well. I used cherry jam in the filling, but you can use just the frosting or other jam - strawberry and raspberry would work well (then decorate the cake with same fruit).

Ingredients

250g granulated sugar
250g gluten-free flour
65g unsweetened cocoa powder
1 ½ teaspoons gluten-free baking powder
1 tsp bicarbonate of soda
4 eggs room temperature
200 ml dairy-free milk
100 ml natural vegetable oil or melted margarine
1 teaspoon vanilla extract
150 ml boiling water
For the filling:
Cherry or other fruit jam
For the frosting:
1 tub (270 ml) Elmlea or other vegan double cream
150g dark dairy-free chocolate (over 70%, broken into small pieces)
2 Tbsp caster sugar
1 Tbsp cocoa powder
Decoration: cherries ( or other fruits), edible gold dust

Instructions

Preheat the oven to 180°C. Grease and line the base of two round cake pans.
In a large mixing bowl, sift together sugar, flour, cocoa, baking powder and bicarb.
In another bowl, stir together the eggs, milk, oil and vanilla.
Pour the wet mixture over the dry one and beat until you get a smooth batter.
Stir in the boiling water.
Divide the batter evenly between the cake pans then smooth the tops with a spatula.
Bake in the middle of the oven for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
Remove the cakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack.
Make the frosting: put the cream and sugar in a small saucepan, bring to the boil.
Remove the pan from the heat and add the chocolate and cocoa powder. Whisk until you get a smooth, thick cream. Let it cool until it thickens but is still pourable.
Put one cake on a plate, base facing upwards. Spread a thin layer of chocolate cream on it, then add a thick layer of jam.
Spread some chocolate over the base of other cake then put this on top of the jammy cake, pushing it down slightly, like you do with a sandwich.
Pour the chocolate over the cake, allowing the sauce to drip down the side for dramatic effect – or use the spatula and frost the cake all over.
Let the frosting set completely, then decorate with fresh cherries (or other fruits) and sprinkle with gold dust.