Recipe: Gluten-free chocolate cake

By Jan Bilton

Add a comment
Flowers make a pretty and fresh garnish. Photo/Thinkstock
Flowers make a pretty and fresh garnish. Photo/Thinkstock

I used an all-purpose gluten-free flour.


175g butter

3/4 cup caster sugar

3 large eggs, separated

200g dark chocolate, grated

1/2 cup ground almonds

1 cup gluten-free flour

1 tsp baking powder

1/4 cup dark cocoa powder

2/3 cup milk

Chocolate Topping:

50g butter, softened

1 cup sifted icing sugar

50g dark chocolate, chopped and melted


Set oven to 180C. Lightly grease and line the base of a 5-cup, non-stick ring pan, about 21cm in diameter.

Beat butter and caster sugar, until creamy. Add egg yolks one at a time, beating well after each addition.

Fold in chocolate and ground almonds.

Sift flour, baking powder and cocoa. Fold into butter mixture alternately with milk.

In a clean bowl, whip egg whites until soft peaks form. Stir 3-4 tablespoons into batter then gently fold in remaining egg whites. Spoon into prepared pan.

Bake for 40-45 minutes, until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes then turn out on to a wire rack.

To prepare the topping, beat butter and icing sugar, until creamy. Beat in melted chocolate. Stir well. Spread over cake.

Have your say

We aim to have healthy debate. But we won't publish comments that abuse others. View commenting guidelines.

1200 characters left

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 29 Aug 2015 15:32:28 Processing Time: 639ms