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Gluten-Free Chocolate Cake Recipe

Gluten Free Chocolate Cake
  • Prep time: 15 Minutes
  • Cook time: 30 Minutes
  • Total time: 45 Minutes
  • Serves: 8

Ingredients

  • 1 Tbsp white vinegar
  • 1 cup milk
  • 2 cups gluten-free plain flour
  • 2 tsp bicarb soda
  • ½ cup cocoa powder
  • 1 cup caster sugar (superfine)
  • 150 g (5.3 oz) unsalted butter, melted
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 bananas mashed
  • 4 Tbsp raspberry jam

Instructions

  1. Preheat an oven to 170°C (340°F).
  2. Line and grease two 23cm (9 in) round cake tins.
  3. Combine the vinegar and milk in a small bowl. It is normal for the mixture to curdle.
  4. Sift all the dry ingredients into a large bowl.
  5. Mix in the melted butter, and milk mixture. Mix gently until combined.
  6. Add the remaining ingredients and mix until well combined.
  7. Split the cake mixture into the two cake tins. Smooth the tops.
  8. Bake in the oven for about 30-45 minutes.
  9. Allow the cakes to stand for 5 minutes before removing from the tins.
  10. Cool completely before adding any cream.
  11. Serve & Enjoy.

Recipe Tips

  • You can swap the raspberry jam for a different jam. This alteration will result in a slightly different flavored cake. For example, a fig jam will leave you a chocolate fig cake. I have tried it, and it’s delicious.
  • If you don’t mash the bananas enough, then you will have little lumps of banana in your cake. These lumps won’t negatively impact your cake at all and are quite normal.
  • This cake is pretty amazing warm, so if you're not adding any cream to the cake, then you should give it a try while it is still warm.

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