Gluten free and dairy free chocolate cake

    Gluten free and dairy free chocolate cake

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    1hr


    3 people made this

    About this recipe: This cake is so rich and delicious that you won't realise it's gluten free and dairy free! I've recently found out that I have Coeliac disease so I have been experimenting in the kitchen. This recipe was a huge hit with my whole family, they didn't realise it was a flourless cake.

    Isle of Wight, England, UK

    Ingredients
    Makes: 1 (23cm) cake

    • 125ml boiling water
    • 50g unsweetened cocoa powder, sifted
    • 2 teaspoons vanilla extract
    • 150ml coconut oil
    • 200g caster sugar
    • 3 large eggs, lightly beaten
    • 150g ground almonds
    • 1/2 teaspoon bicarbonate of soda

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat your oven to 170 C / Gas 3. Grease a 23cm (9 in) round cake tin with some coconut oil and cut out some parchment and place it on the base.
    2. Measure the boiling water in a jug and add the sifted cocoa powder. Whisk together until you have a paste. Ensure there are no lumps. It should be smooth and thick but very slightly runny. Add the vanilla extract, stir well and then leave this mixture to cool slightly.
    3. Add coconut oil to a clean mixing bowl, add the sugar and mix well with the electric mixer. Add in the eggs and mix with an electric mixer on high speed for a good 3 minutes. This mixture should resemble double cream. Turn the speed down on the electric mixer and gradually pour in all the cocoa mixture. Mix well for a couple of minutes.
    4. Add the ground almonds and bicarbonate of soda, mix well until the mixture looks well combined. You should have a dark, liquid batter. Pour into the prepared baking tin.
    5. Place the cake in the oven for 40 to 45 minutes or until the sides are set and are coming away from the edge of the tin. A knife should come out mostly clean but may have a few crumbs sticking to it.
    6. Let the cake cool in the tin for 10 minutes before removing it. Leave to cool down or serve warm.

    Tip

    I warmed the coconut oil gently in saucepan so that it was liquid, this made it easier to get the measurements correct. Let the oil cool before combining with the other ingredients, especially the eggs.

    To serve

    Serve warm with ice cream or cream if you aren't avoiding dairy! Or you could serve with a non-dairy ice cream, if liked.

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