Caster Sugar
The fine crystal of Chelsea...
Details page sections
Desserts
Easy Gluten Free Chocolate Cake
20 mins
1 hours
Easy
14
This simple gluten-free chocolate cake is a rich indulgent bake that everyone can make. Made with basic ingredients, it's simple to make and perfect for sharing with a gluten-free friend.
Keep my screen awake
- Ingredients
- Method
Ingredients
Chocolate Cake
- 2 cups Edmonds Gluten Free Plain Flour
- ½ cup cocoa powder
- 1½ tsp Edmonds Baking Powder
- 1½ tsp Edmonds Baking Soda
- 1½ cups Chelsea Caster Sugar
- ½ tsp salt
- 2 eggs
- 1 cup Meadow Fresh Original Milk
- ½ cup Olivani Pure Olive Oil
- 1 cup boiling water
Buttercream
- 125g butter, softened
- 1½ cups Chelsea Icing Sugar
- 1 Tbsp Meadow Fresh Original Milk
To Serve
- fresh berries, to decorate
- Chelsea Icing Sugar, for dusting
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
10
What did you think of this recipe?
Mel
Everyone loved this cake & were stoked it was gluten free. The recipe is confusing when it calls for 2 tins but further in the instructions says to cut the one cake in half. I did one cake & it was fine to then cut in half. Lovely & moist & the top burnt but you cut that off anyways. Was a definite make again. I filled it with chocolate buttercream & also on top which was delicious. CHELSEA: Thank you for your feedback! We've updated the recipe now :)
4
Stacey
Delicious, everyone loved it. Filled a crumb coat with chocolate ganache and iced with buttercream with berrieson top. Everyone loved it. Will definitely make again!
5
Finley.
its a great recipe and very yummy. only bad thing would be a little bit sweet on the buttercream but verry yummy again!
5
Christine
We were asked to a friends for dinner and the husband was gluten intolerant so I made this cake but instead of dairy I used coconut cream that I whipped and used in the cake instead of milk and cream. Worked wonders and everyone thought it was really great
5
Cheyne
The recipe is confusing in the fact it says to line 2 tins and then to cut cake in half. In the picture there are only 2 layers of cake....
3
Evan
It was spectacular, yummy and easy to make. But I think for your feedback, you should have more icing.
5
Sara
Made it and disappointed that is didn’t taste of anything?!
2
Daile
My 1st Gluten free baking I've made, was delicious and everyone loved it, very easy to make :)
5
Alice long
good
5
Tracy Meyer
Incredibly good recipe and enjoyed by everyone in the family
5
Method
Preheat oven to 180°C (160°C fan-forced). Grease a 20-23cm round springform cake tin and line with baking paper.
Sift all the dry ingredients into a large mixing bowl, before adding the eggs, milk and oil. Whisk to a smooth batter before mixing in the boiling water. Pour batter into prepared tin and bake for 60 minutes or until a skewer inserted into the centre comes out clean.
Remove from oven and leave in tin for 10 minutes before releasing and leaving to cool on a wire rack. Once cooled, cut off domed centre of cake and slice the cake in half to give two flat discs.
BUTTERCREAM
Prepare the icing by beating softened butter on high speed until pale. Gradually add the remaining ingredients.
Spread one of the cake layers with icing, then top with the second cake layer. Spread with remaining icing, then decorate with berries and dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
10
What did you think of this recipe?
Mel
Everyone loved this cake & were stoked it was gluten free. The recipe is confusing when it calls for 2 tins but further in the instructions says to cut the one cake in half. I did one cake & it was fine to then cut in half. Lovely & moist & the top burnt but you cut that off anyways. Was a definite make again. I filled it with chocolate buttercream & also on top which was delicious. CHELSEA: Thank you for your feedback! We've updated the recipe now :)
4
Stacey
Delicious, everyone loved it. Filled a crumb coat with chocolate ganache and iced with buttercream with berrieson top. Everyone loved it. Will definitely make again!
5
Finley.
its a great recipe and very yummy. only bad thing would be a little bit sweet on the buttercream but verry yummy again!
5
Christine
We were asked to a friends for dinner and the husband was gluten intolerant so I made this cake but instead of dairy I used coconut cream that I whipped and used in the cake instead of milk and cream. Worked wonders and everyone thought it was really great
5
Cheyne
The recipe is confusing in the fact it says to line 2 tins and then to cut cake in half. In the picture there are only 2 layers of cake....
3
Evan
It was spectacular, yummy and easy to make. But I think for your feedback, you should have more icing.
5
Sara
Made it and disappointed that is didn’t taste of anything?!
2
Daile
My 1st Gluten free baking I've made, was delicious and everyone loved it, very easy to make :)
5
Alice long
good
5
Tracy Meyer
Incredibly good recipe and enjoyed by everyone in the family
5
You May Like These
ingredients
- 2 medium carrots, peeled and grated
- Finely grated rind of 1 orange
- ½ cup finely chopped dried apricots or sultanas
- 1 cup Chelsea Raw Caster Sugar
- 1 cup ground almonds
- 1 cup gluten free plain flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 3 extra large eggs
- ½ cup flavourless oil (e.g. rice bran, canola, soya)
Icing
- 125g cream cheese, softened
- 50g unsalted butter, softened
- ¾ cup Chelsea Icing Sugar, sifted
- 1 Tbsp orange juice
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt