Gluten-free and wheat-free chocolate cake

Name: Gluten-free and wheat-free chocolate cake
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10 serving(s)
Ingredients: 125 g butter, plus extra for greasing; 125 g gluten-free plain chocolate; 200 g light soft brown muscovado sugar; 2 eggs; 100 mL natural yogurt; Drop of vanilla essence; 200 g brown rice flour; 1/2 tsp. wheat-free baking powder; 1 tsp. bicarbonate of soda; 300 g gluten-free plain chocolate; 284 mL carton double cream

If you are on a gluten-free diet we've made sure this chocolate cake recipe can be something you can indulge in.

By The GH Kitchen TeamPublished: 01 January 2017

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If you are a coeliac or follow a gluten-free diet, then there's no need to miss out on the yummy things in life! This chocolate cake deliciously moist and indulgent.

If you are after some more gluten-free recipes, then check out our collection here.

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Yields:

10 serving(s)

Prep Time:

40 mins

Cook Time:

45 mins

Total Time:

1 hr 25 mins

Cal/Serv:

625

Ingredients

For the cake

125 g butter, plus extra for greasing
125 g gluten-free plain chocolate
200 g light soft brown muscovado sugar
2 eggs
100 ml natural yogurt
Drop of vanilla essence
200 g brown rice flour
1/2 tsp. wheat-free baking powder
1 tsp. bicarbonate of soda

For the icing

300 g gluten-free plain chocolate
284 ml carton double cream

Directions

1. Step 1
  Grease and base-line an 18cm (7in) round, deep cake tin with greaseproof paper.
2. Step 2
  Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water. Stir occasionally until melted. Allow to cool slightly.
3. Step 3
  Cream the butter and sugar until light and fluffy. Lightly whisk the eggs, then beat into the butter mixture with the melted chocolate, yogurt and vanilla essence. Sieve together the flour, baking powder and bicarbonate of soda. Beat into cake mixture a little at a time.
4. Step 4
  Turn the mixture into the prepared tin and bake at 180°C (160°C fan) mark 4 for 45min-1hr or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10min.
5. Step 5
  To make the icing: Break the chocolate into pieces and place in a heatproof bowl. Heat the cream to boiling point and pour over chocolate. Leave for 5min. Beat until chocolate has melted and mixture is smooth. Allow to cool until thickened, then use to cover the cake.
  
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Per Serving:

Calories: 625

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time