Friday, 1 May 2009

easy chocolate cake - wheat free

I've come up with another recipe for chocolate cake. It seems to satisfy chocolate lovers, and me. It's moist, but not too moist and it's got texture. It's a little bit chewy, not soft and melting, in case that's what you're looking for. If you can eat wheat you can substitute ordinary plain flour for the gluten free flour. 

you don't need chocolate for this, just cocoa powder

this cake doesn't need icing, and is great with ice cream and/or cream. It's also wonderful on it's own.


50g cocoa powder
50g gluten free plain flower
100g ground almonds*
125g margarine or butter
150g castor sugar
4 eggs
2tsp baking powder
few drops of vanilla essence

*you can make the ground the almonds yourself, which I prefer, with their skins on, it gives a bit more texture

prepare a 9" cake tin, lining the base with baking parchment and buttering the sides


  • sift the dry ingredients together, or break up any lumps by stirring them together thoroughtly using a whisk
  • beat the margarine and sugar together until smooth, or light and fluffy, if you're over 50
  • add eggs one by one, beating them in as you go
  • add a few drops of vanilla essence
  • stir in the dry ingredients until well mixed
  • pour into prepared, lined tin

bake in preheated oven for 15 minutes at gas mark 7 then 10 minutes at gas mark 4 - the cake is ready when a skewer stuck into it comes out clean

photo to follow

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