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110Total Time
20Prep Time
50Bake Time

Gluten Free Chocolate Cake

Quick and easy

6 Reviews

  • Gluten Free

About the bake

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

110Total Time
20Prep Time
50Bake Time


  1. Step 1:

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

  2. 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.

  3. 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.

  4. 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. Step 5:

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


    • 150g Dark chocolate
    • 110g Unsalted butter (diced)
    • 125g Billington's Unrefined Golden Caster Sugar
    • 4 Large free range egg(s) (seperated)
    • 50g Gluten free plain flour
    • 1 tsp Gluten free baking powder
    • 1 tsp Nielsen-Massey Vanilla Extract


  • Loose bottomed 20cm round tin
  • Large heatproof bowl
  • Saucepan
  • Wire cooling rack

Nutritional Information

per 77g
  • 328cal Energy
  • 19g Fat
  • 11g of which Saturates
  • 32g Carbohydrates
  • 27g of which Sugars
  • 4.8g Protein
  • 0.24g Salt

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