Photo by Zehra Yılmaz from Pexels
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.
Preheat your oven to 170°C fan-forced (or 180°C conventional). Grease and line a 15 cm round cake tin with baking paper.
In a medium bowl, sift together gluten-free flour, cocoa powder, baking powder, bicarb soda, and salt. Stir in almond meal.
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.
Gradually add the dry ingredients to the egg mixture, alternating with the milk. Mix gently to avoid overworking the batter.
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.
Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
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 with whipped cream or coconut cream and fresh berries. Optional: dust with extra cocoa powder or garnish with shaved chocolate.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.