The recipe was brought to us by Becky Excell. Becky is a gluten free food and travel blogger who has been creating delicious recipes since she stopped eating gluten over ten years ago. "It’s not until you can’t eat gluten that you realise it’s in everything". So she started creating all the recipes she really missed enjoying. Here is one she has created especially for Baking Mad. This loaf has got the perfect light texture whilst also being moist - the icing tops off the cake, taking it to the next level of chocolatey.
If you prefer the icing can be made in a stand mixer.
15 ingredients9 steps
Gluten Free
Vegetarian
Ingredients
MetricImperial
For the cake
75gCaster sugar
40gButter (softened)
3Eggs
2 tspGluten free baking powder
0.25 tspXanthan gum
85gGround Almonds
25gCocoa powder (sifted)
100mlMilk
65gChocolate chips
140gDove's Farm Teff Flour Blend
For the icing
185gButter (softened)
140gSilver Spoon Icing Sugar
40gCocoa powder
80gDark chocolate
To decorate
HandfulGluten free chocolate balls
Utensils
2lb loaf tin
Spatula
Baking parchment
Whisk or electric whisk
Nutritional information per 80g serving
Energy 405cal
Fat 25g
of which Saturates 13g
Carbohydrates 37g
of which Sugars 26g
Protein 5.4g
Salt 0.63g
Method
Step 1
Preheat your oven to 180°C/ 160°C Fan / Gas mark 4 . Lightly grease a 900g/ 2lb loaf tin and line with baking parchment.
Step 2
Cream together your softened butter and sugar until light and fluffy (I use an electric hand mixer).
Step 3
Next add the beaten eggs, teff flour, baking powder, xanthan gum, sifted cocoa powder, ground almonds and milk. Whisk together for a few seconds until combined then gently fold in the chocolate chips.
Step 4
Spoon the cake mixture into the prepared tin and use a spatula to level the surface, ensuring that it is as even as possible.
Step 5
Cook for 45 minutes until well risen and when a skewer is inserted it comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Step 6
Remove from the oven and allow to cool in the tin before moving to a cooling rack.
Step 7
Next place the butter into a bowl and using an electric whisk, beat the butter for a couple of minutes until light and fluffy. Sift the icing sugar and cocoa into another bowl then gradually add half to the butter, mixing for a couple of minutes then add the remaining icing sugar and beat again until smooth.
Step 8
Pour in the cooled melted chocolate into the icing and whisk until dispersed evenly. The icing will be rich and thick.
Step 9
Spread the icing on top of the cooled loaf cake then decorate with a mixture of whole and crushed gluten free malt chocolate balls.
