Name: Gluten-Free Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 150ml vegetable oil, plus extra for the tins; 175g gluten-free flour; 1 tsp xanthan gum; 50g cocoa powder; 1 tbsp baking powder; ½ tsp bicarbonate of soda; 75g dark brown soft sugar; 75g caster sugar; 2 tbsp golden syrup; 2 eggs; 100g Greek yogurt; 100ml milk; 2 tbsp instant coffee, dissolved in 4 tbsp hot water; 300g icing sugar; 25g cocoa powder; 150g soft salted butter; 3 tbsp milk; 65g dark chocolate, melted

Ingredients

150ml vegetable oil, plus extra for the tins

175g gluten-free flour

1 tsp xanthan gum

50g cocoa powder

1 tbsp baking powder

½ tsp bicarbonate of soda

75g dark brown soft sugar

75g caster sugar

2 tbsp golden syrup

2 eggs

100g Greek yogurt

100ml milk

2 tbsp instant coffee, dissolved in 4 tbsp hot water

300g icing sugar

25g cocoa powder

150g soft salted butter

3 tbsp milk

65g dark chocolate, melted

Instructions

Step 1: Heat the oven to 180°C (160°C fan/gas mark 4). Oil the base of two 18cm sandwich tins and line them with baking parchment.

Step 2: In a large bowl, mix together the gluten-free flour, xanthan gum, cocoa powder, baking powder, bicarbonate of soda, a large pinch of salt, dark brown sugar, and caster sugar until well combined.

Step 3: In a separate jug, whisk the golden syrup, eggs, vegetable oil, Greek yogurt, milk, and dissolved coffee until smooth.

Step 4: Gradually whisk the wet ingredients into the dry ingredients until you have a smooth batter with no lumps.

Step 5: Divide the mixture evenly between the prepared tins and bake for 30–35 minutes, or until the cakes have risen and are firm to the touch.

Step 6: Remove the cakes from the oven and cool them in the tins for 10 minutes before turning out onto a wire rack to cool completely.

Step 7: To make the icing, beat the icing sugar, cocoa powder, soft salted butter, and milk together for 5 minutes until smooth and fluffy.

Step 8: Gradually pour in the melted dark chocolate while continuing to beat, scraping down the sides of the bowl to ensure everything is well combined.

Step 9: Spread half the icing over the top of one cake layer using a small palette knife, then sandwich the other layer on top with the flat bottom-side facing up.

Step 10: Spread the remaining icing evenly over the top and sides of the cake, smoothing it with the palette knife. Optionally, pipe rosettes or decorations if there is leftover icing.

Tips & Variations

Use strong brewed espresso instead of instant coffee for a richer coffee flavor.

For a dairy-free version, substitute Greek yogurt and butter with coconut yogurt and vegan butter.

Add chopped nuts or chocolate chips into the batter for extra texture.

If you don’t have xanthan gum, use a gluten-free flour blend that already contains a binder to help the cake rise properly.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with regular all-purpose flour if gluten is not a concern. You may omit the xanthan gum in that case for better texture.

How do I know when the cake is done baking?

The cake is ready when it has risen and feels firm to the touch. You can also insert a skewer into the center—if it comes out clean or with a few moist crumbs, the cake is done.