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Gluten-free chocolate cake

Decadent chocolate goodness.
10
30M
30M
1H

A gluten-free chocolate cake that doesn’t compromise on flavour.

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Ingredients

Method

1.

Preheat oven to 180° C. Grease two 22cm round sandwich pans, line bases of pans with baking paper. 

2.

Sift flours, soda, cocoa and caster sugar into a large bowl, add butter, vinegar and milk. Beat with an electric mixer on low speed 1 min. Add eggs, banana and jam, beat on medium speed 2 mins. Pour mixture into pans.

3.

Bake cakes 30 mins or until a skewer inserted into the centre comes out clean. Leave cakes in pans 5 mins before turning onto wire racks to cool.

4.

Beat Tofutti, icing sugar and vanilla paste in a small bowl with an electric mixer 1 min or until combined.

5.

Place one cake on a cake plate, spread extra jam on top, then half the Tofutti mixture and 1 tbsp of the shredded coconut. Place second cake on top, spread with remaining Tofutti mixture, sprinkle with remaining shredded coconut.

NOTE: Tofutti Better Than Cream Cheese is a tofu-based dairy-free and gluten-free cream cheese substitute. It’s available in the refrigerated section of supermarkets and in health food stores.

TIP: You need 1 large overripe banana for the mashed banana in this cake.

https://www.bhg.com.au/gluten-free-chocolate-cake-soy-flour
(Credit: Cath Muscat/@aremediasyndication.com.au)

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