Gluten free Chocolate Cake
Enjoy the rich flavours of our gluten free chocolate cake. This dessert combines smooth cocoa with the nutty undertones of almond, hazelnut or cocoa flour for a moist and tender texture. Each bite offers a perfectly balanced sweet and rich taste, topped off with decadent whipped cream. Ideal for special occasions or a treat-yourself day, this cake is sure to delight.
Ingredients
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150 g
Butter
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3
Eggs
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240 g
Caster sugar
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90 g
Almond, Hazelnut or Cocoa flour
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80 g
Cocoa
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tbsp
Vanilla extract
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2 pinches
Salt
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To serve
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300 ml
Whipped cream
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Instructions
When making gluten free cakes, it’s especially important not to overmix the batter. Unlike traditional cake recipes, there’s no gluten to develop structure, so overmixing can lead to a dense or gummy texture. Mix just until everything is combined and smooth, no more. This gentle approach helps create a soft, tender crumb and keeps your chocolate cake light and enjoyable. A few lumps are okay; they’ll bake out beautifully!
Greasing and flouring your cake tin properly helps prevent sticking and gives your cake clean, smooth edges. Start by lightly greasing the tin with butter or oil, making sure to coat all the sides and corners. Then, sprinkle in a little gluten-free flour. Tilt and tap the tin gently to distribute the flour evenly, then tap out the excess. For this gluten free chocolate cake, using cocoa powder instead of flour also works beautifully and keeps the outside looking rich and dark.
Gluten free cakes can be a bit more delicate, so how you handle them after baking makes a big difference. Let the cake cool in the tin for about 10-15 minutes, this helps it firm up slightly and makes it easier to remove without breaking. Then gently transfer it to a wire rack to cool completely, which prevents the bottom from getting soggy. When it’s time to serve, use a sharp knife for clean slices, and consider adding a few fresh berries to complement the rich chocolate flavour. If you’ve made it ahead, let it come back to room temperature before serving for the best texture.
Questions about this gluten free chocolate cake recipe
Have questions about your gluten free chocolate cake? Whether you're wondering why the top cracked, how to whip cream like a pro, or how long your cake will stay fresh, we've got you covered. Here are a few quick tips to help you get the best results every time.
Why did my gluten free chocolate cake crack on top?
Cracks on top often happen when the oven is too hot or the cake rises too quickly. Gluten free batters are especially sensitive: if the outside sets before the inside is fully baked, pressure can build up and cause the top to split. Overmixing the batter or using a tin that’s too small can also lead to cracking. How to avoid it? Lower the oven temperature slightly (try 5-10 °C lower than usual) and bake a little longer to give the cake time to rise evenly. Avoid overmixing the batter (mix just until everything is combined). Use the right size tin so the batter isn’t too deep. Always bake on the middle rack for even heat. Remember: a little crack isn’t the end of the world, and a dusting of icing sugar covers it perfectly!
What is the best way to whip cream?
Whipping cream to perfection involves a few key steps to ensure those delightful soft, fluffy peaks. Begin by chilling your mixing bowl and beaters in the refrigerator for about 15 minutes. Start whipping the chilled cream slowly to prevent splattering and gradually incorporate air, then increase the speed to medium-high as it thickens. Stop when the cream holds its shape but be cautious to avoid turning it into butter.
How long can this gluten free chocolate cake be stored?
This cake will stay fresh for up to three days at room temperature, as long as it’s stored in an airtight container. Want to keep it longer? It can be refrigerated for up to five days, just let it come to room temperature before serving for the best texture. You can also freeze it for up to two months; slice it first for easy thawing one piece at a time.
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Craving a tangier finish? Try skyr instead of whipped cream
If you’re looking for something a little tangier and less sweet, try swapping the whipped cream for a dollop of skyr. This Icelandic-style yoghurt adds a creamy texture with a subtle tang that pairs beautifully with rich chocolate. It’s also higher in protein, making it a great alternative if you want a fresher, more balanced finish to your dessert. Add a drizzle of honey or a few fresh berries on top for an extra touch!
Almond, hazelnut or cocoa flour: which one should you choose?
Each flour brings something different to your gluten free chocolate cake:
Almond flour is a popular choice for its mild flavour and soft texture, keeping the cake moist and light.
Hazelnut flour has a deeper, toastier flavour and a slightly coarser feel, which can add a nice richness and bit of character to every bite.
Cocoa flour is less common and has a subtle chocolate taste, but it’s drier, so you may need to tweak the moisture in your recipe.
If you're not sure, almond flour is a safe and delicious bet, but don’t be afraid to experiment or even blend a couple for the best of both worlds.
Easy tricks to stop your gluten free chocolate cake from drying out
Gluten free cakes can sometimes turn out a bit dry, but a few simple tricks can keep yours soft and delicious.
Don’t overbake: Gluten free cakes tend to dry out faster, so keep an eye on your oven. Start checking a few minutes before the recipe suggests – when a skewer comes out with just a few moist crumbs, it’s ready.
Trap the moisture: Let the cake cool in the tin for 10-15 minutes before removing it. You can also brush it with a simple syrup (equal parts sugar and water, gently heated) while it’s still warm for extra moisture and flavour.
Add moisture boosters: Ingredients like yoghurt, skyr, mashed banana, or applesauce can do wonders for gluten-free cakes. They add richness and help the cake stay soft for longer.
Why baking in the middle of the oven makes a difference
Positioning your cake in the centre of the oven helps it bake evenly, especially important for gluten-free recipes, which can be more delicate. The middle rack gets the most consistent heat from all sides, avoiding the risk of a burnt bottom or an undercooked centre. Too high, and the top may brown too quickly; too low, and the base can dry out before the middle is set. For a perfectly risen, evenly baked gluten-free chocolate cake, the middle rack really is the sweet spot.
No vanilla sugar? Make your own
If you don’t have vanilla sugar on hand, it’s easy to make a quick homemade version. Just mix regular granulated sugar with a little vanilla extract, about one teaspoon of extract per 100 g of sugar. Let it dry for a few minutes before using so it doesn’t add extra moisture to your batter.
Or, for a longer-lasting version, store a whole vanilla pod in a jar of sugar for a week or two. It’s a simple swap that adds lovely flavour to your cake.
What can I serve with my gluten free chocolate cake?
A rich gluten-free chocolate cake pairs beautifully with a variety of desserts and accompaniments that balance its deep, indulgent flavour. For a fruity contrast, serve it alongside a warm gluten free apple crumble, the spiced apples and crisp oat topping add warmth and texture to your dessert plate.
Craving something bright? Add a slice of gluten free lemon drizzle cake for a zesty, refreshing contrast to the rich chocolate. The citrus notes and moist almond base help lift the overall flavour and make for a vibrant combination.
For extra comfort, pair it with gluten free coffee cake, the sweet cinnamon swirl and buttery topping add a spiced warmth that complements the chocolate perfectly. Whether you're creating a dessert platter or simply want something to serve on the side, these gluten free favourites offer the perfect pairing options.
