Photo by Zehra Yılmaz from Pexels
Indulge Guilt-Free: Australia’s Best Gluten-Free Chocolate Cake
Description
This rich and moist gluten-free chocolate cake is perfect for chocoholics and those with gluten sensitivities. With a soft crumb, deep cocoa flavor, and a velvety texture, it's a delightful dessert for any occasion. Whether you're celebrating a birthday, having guests over, or simply treating yourself, this recipe delivers indulgence without the gluten.
Ingredients
Dry Ingredients
Wet Ingredients
Optional for Serving:
Instructions
-
Preheat Oven
-
Preheat your oven to 170°C fan-forced (or 180°C conventional). Grease and line a 15 cm round cake tin with baking paper.
-
-
Mix Dry Ingredients
In a medium bowl, sift together gluten-free flour, cocoa powder, baking powder, bicarb soda, and salt. Stir in almond meal.
-
Beat Wet Ingredients
In a large bowl, whisk together the eggs and caster sugar until pale and slightly thickened (around 2–3 minutes). Add oil and vanilla extract and mix until combined.
-
Combine and Add Milk
Gradually add the dry ingredients to the egg mixture, alternating with the milk. Mix gently to avoid overworking the batter.
-
Add Boiling Water
Slowly pour in the boiling water and stir until the batter is smooth. The mixture will be quite runny — this helps create a moist cake.
-
Bake
Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
-
Cool
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely (about 20 more minutes).
-
Serve
Serve with whipped cream or coconut cream and fresh berries. Optional: dust with extra cocoa powder or garnish with shaved chocolate.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 304kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Total Carbohydrate 28g10%
- Dietary Fiber 3g12%
- Sugars 18g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Always check labels on ingredients like cocoa, baking powder, and vanilla to ensure they're certified gluten-free.
- Almond meal adds moisture and texture. If you have a nut allergy, replace it with more gluten-free flour, but note this may affect the softness.
- If using dairy-free milk, almond or oat milk works best for flavor and consistency.
- Store leftovers in an airtight container for up to 3 days. You can also freeze slices individually for up to 1 month.
