Skip to navigation Skip to content
A chocolate cake on a stand with a piece on a plate in front next to some raspberries Tried & Tested

Gluten free chocolate cake

Read reviews
0 stars based on 0 ratings

This wonderful recipe is from Macmillan’s Little book of Treats. Delicious and gluten free, this is chocolate cake at it’s best!

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 150g 5⅜ oz Dark chocolate
  • 110g 4 oz Butter (unsalted) diced
  • 125g 4½ oz Unrefined golden caster sugar (we like Billington's)
  • 4 4 Egg(s) (free range) seperated, large
  • 50g 1⅞ oz Gluten free plain flour
  • 1tsp 1tsp Gluten free baking powder
  • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line a round, loose-bottomed 20cm tin.

  2. Classic mode Step 2

    Place the dark chocolate and butter into a large bowl over a saucepan of simmering water. Heat gently to melt the contents. Stir until the mix has melted then add the golden caster sugar.

    Ingredients for this step

    • 150g 5⅜ oz Dark chocolate
    • 110g 4 oz Butter (unsalted) diced
    • 125g 4½ oz Unrefined golden caster sugar (we like Billington's)
  3. Classic mode Step 3

    Remove from the heat and pour into a bowl with the egg yolks, flour, baking powder and vanilla extract. In another clean, dry bowl beat the egg whites until stiff.

    Ingredients for this step

    • 4 4 Egg(s) (free range) seperated, large
    • 50g 1⅞ oz Gluten free plain flour
    • 1tsp 1tsp Gluten free baking powder
    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey)
  4. Classic mode Step 4

    Add the egg white mix one tablespoon at a time and fold into the cake mix. Gradually mix everything together, pour into a cake tin and bake for 50 minutes.

  5. Classic mode Step 5

    Leave to cool for five minutes before turning out and serving with fresh cream and raspberries.