Lila ThompOkay, Let’s Talk Cake!
Alright, listen up! If you’ve been on the hunt for a gluten free chocolate cake recipe that actually, you know, tastes *good* and isn’t dry as a bone, you’re in the right place. This recipe? It’s my absolute secret weapon. It’s the cake I make for birthdays, holidays, Tuesdays… honestly, any excuse will do! It’s so good, most people don’t even realize it’s gluten form. I remember the first time I made it for my brother’s birthday a few years back, everyone was raving and when I told them it was gluten free, their jaws practically hit the floor! Nailed it.
Why You’ll Absolutely Dig This Cake
Okay, so why *this* gluten free chocolate cake recipe? Simple. It’s ridiculously moist (seriously, it stays moist for days, though frankly, in my house, that’s never an issue!). It’s got that deep, dark chocolate flavor without being too sweet. I make this when I need a guaranteed winner, something that feels special but isn’t a massive faff. My family goes crazy for this because it just tastes like a proper, indulgent chocolate cake, not some dry, crumbly substitute. Plus, it’s made with simple ingredients, nothing too fancy or hard to find, which is a huge win in my book, right?
Bits and Bobs You’ll Need (Ingredients!)
Gather ’round, here’s the shopping list. Don’t fret too much, it’s all pretty standard stuff. Measurements are roughly approximate, baking is an art, not a science, mostly!
- 250g (about 1 ¾ cups) gluten-free plain flour blend (I like the Doves Farm one, but use whatever you trust! Just make sure its got xanthan gum or you add a teaspoon!)
- 350g (about 1 ¾ cups) caster sugar
- 85g (about ¾ cup plus 2 tbsp) good quality cocoa powder (the darker the better for that deep flavour!)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons bicarbonate of soda (baking soda)
- 1 teaspoon salt
- 2 large eggs (room temperature if you can manage it, but honestly, fridge-cold usually works too)
- 240ml (about 1 cup) milk (dairy or non-dairy works fine!)
- 120ml (about ½ cup) vegetable oil (or melted unsalted butter, I sometimes use coconut oil if I’m feeling fancy)
- 2 teaspoons vanilla extract (the real stuff!)
- 240ml (about 1 cup) hot coffee (yep, hot coffee! trust me on this one. It makes the chocolate sing. Don’t have coffee? Hot water is okay, but coffee is KING here!)
Let’s Make Some Magic Happen (Directions!)
Right, oven on to 180°C (160°C Fan / 350°F). Grease and flour two 20cm (8 inch) cake tins. I usually line the bottoms with baking paper too, just to be safe. Nothing worse than a stuck cake!
- Get a big mixing bowl. Whisk together the gluten-free flour blend, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt. Just give it a good old whisk till it all looks like one happy family.
- In another bowl, whisk together the eggs, milk, oil (or melted butter/coconut oil), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Give it a mix, but don’t go crazy. You just want it mostly combined, a few lumps are totally fine at this stage.
- Now, for the secret ingredient… the hot coffee! Pour it in and give it a final whisk. The batter will be *really* liquidy. Like, surprisingly thin. Don’t panic! This is exactly how it should look. Seriously, it always looks a bit weird at this stage, but it works, promise!
- Pour the batter evenly into your prepared cake tins.
- Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Ovens vary wildly, so start checking at 30 mins. This is where I usually sneak a taste of the leftover batter… shhh!
- Let the cakes cool in the tins for about 10-15 minutes before turning them out onto a wire rack to cool completely. Make sure they’re totally cool before you even *think* about frosting them, or you’ll have a melty disaster.
Little Bits I’ve Learned Along the Way (Notes!)
Okay, so trial and error taught me a few things. Like, don’t skip the coffee! Seriously, it makes such a difference to the flavour and texture. Also, measure your ingredients as accurately as possible, especially the bicarb and baking powder. Too much and it can taste soapy, too little and it won’t rise. And room temperature eggs really *do* help things mix better, although like I said, I often forget and use cold ones and it’s usually alright.
Playing Around (Variations!)
I’ve played with this recipe a bit. Sometimes I add a handful of chocolate chips to the batter because, well, more chocolate! You can also swap the vanilla for a bit of almond extract for a different vibe. I once tried adding some orange zest, which was pretty good, but trying to swap some of the milk for orange juice? Yeah, that didn’t work so well, tasted a bit odd. Stick to the liquids mentioned, probably!
What You’ll Need (Equipment!)
Pretty standard stuff: two 20cm (8 inch) cake tins, mixing bowls, a whisk (or an electric mixer if you’re feeling lazy, totally fine!), measuring cups and spoons, a skewer or toothpick for testing. Don’t have two cake tins? Bake it in one larger tin (maybe a 9-inch round) and just bake it longer, maybe 45-55 mins? You’ll need to check it. Or bake in two batches if you’ve only got one tin, though that’s a bit of a faff.
Keeping It Fresh (Storage!)
Store the unfrosted cakes wrapped in cling film at room temp for a couple of days, or frosted in an airtight container. Though honestly, in my house it never lasts more than a day! You can also freeze unfrosted layers really well. Just wrap them super tightly.
Yum Yum! (Serving Suggestions!)
Oh, the possibilities! A simple chocolate buttercream is classic and always a hit. My nan used to make a simple glaze with icing sugar and cocoa which was lovely too. Or just serve it plain with a dusting of icing sugar. A dollop of whipped cream or a scoop of vanilla ice cream on the side never hurt anyone, did it? It’s proper lush with just about anything.
Learn From My Mistakes (Pro Tips!)
Don’t overmix the batter once you add the wet ingredients to the dry! Just mix until *just* combined. Overmixing develops gluten (even in GF flour blends, though less so) and can make your cake tough. I once tried rushing this step and regretted it because the texture wasn’t quite right. Also, make sure your bicarb and baking powder aren’t ancient – they lose their oomph! Fresh stuff makes a world of difference.
FAQs, Because You Might Be Wondering…
Can I make this into cupcakes? Totally! Just fill cupcake liners about two-thirds full and bake for maybe 20-25 minutes? Keep an eye on them, oven times vary!
My cake sunk in the middle, help! Oh bummer! That can happen for a few reasons. Maybe the oven door got opened too soon? Or the baking powder/bicarb wasn’t fresh? Or maybe you overmixed? It’s a learning curve!
Do I *have* to use coffee? As I said, coffee is best! It reacts with the cocoa and makes the chocolate flavour intense. If you absolutely hate coffee, hot water is the next best thing, but you do lose a little something, you know?
Can I make this dairy-free too? Yep! Just swap the milk for your favourite non-dairy milk (almond, oat, soy all work) and use oil or melted dairy-free butter. Sorted!
So there you have it! My tried and true gluten free chocolate cake recipe. Give it a whirl, and let me know what you think!
Lila Thomp
