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Gluten and dairy free chocolate cake

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).
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g granulated sugar
  • 250 g gluten-free flour
  • 65 g 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
  • 150 g 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

Method
 

  1. Preheat the oven to 180°C. Grease and line the base of two round cake pans.
  2. In a large mixing bowl, sift together sugar, flour, cocoa, baking powder and bicarb.
  3. In another bowl, stir together the eggs, milk, oil and vanilla.
  4. Pour the wet mixture over the dry one and beat until you get a smooth batter.
  5. Stir in the boiling water.
  6. Divide the batter evenly between the cake pans then smooth the tops with a spatula.
  7. Bake in the middle of the oven for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
  8. Remove the cakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack.
  9. Make the frosting: put the cream and sugar in a small saucepan, bring to the boil.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Let the frosting set completely, then decorate with fresh cherries (or other fruits) and sprinkle with gold dust.