Honestly Healthy Gluten Free Chocolate Cake
Number of servings: 10
- 100g (31/2 oz/generous3/4 cup) coconut flour
- 50g (2oz/1/2cup)raw cacao powder, plus 1/2 tsp for dusting
- 500ml (17fl oz/2 cups) hemp rice or almond milk
- 120g (4oz/1/2cup) vegan butter, plus extra for greasing
- 130g yacon/agave syrup
- 2 tbsp almond butter
- 4 eggs
- 1tsp vanilla extract
- Pre-heat the oven to 150°C
- Sift the coconut flour and cacao powder into a bowl
- Place the milk, vegan butter, syrup, almond butter and vanilla extract into a blender and whizz for about 1 minute until well blended (the mixture may be a little frothy on top). Gently fold the wet ingredients into the flour mixture until combined. The mixture will have quite a thick consistency.
- Transfer the mixture into a lightly greased springform cake tin (use a large, shallow tin for a thin, torte-like cake or a smaller deeper tin for a thicker cake) and line the base with grease proof paper.
- Bake for 20-40 minutes, depending on the thickness. The thicker the cake, the longer it will need – check it after 20 minutes by inserting a skewer into the centre of the cake. If it comes out clean, then it is cooked. If you like something a little more gooey then hold your nerve and take it out when there is just a little residue on the skewer. It will continue to set as it cools.
- Leave it to cool in the tin for 30 minutes, then transfer to a serving plate. Serve warm or cold, lightly dusted with cacao powder and a dollop of ice cream or cashew cream (recipe on the site).
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting Recipe
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- For the cake:
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost cake with Chocolate Buttercream Frosting.
- 150g • 5oz really soft butter, plus a little extra for greasing
- 250g • 9oz caster sugar
- 150g • 5oz self-raising flour
- 125ml • 4½ fl oz sour cream
- 4 medium eggs (at room temperature)
- 50g • 2oz cocoa powder
- 1 tsp baking powder
- pinch of salt
- vanilla pod (or few drops of vanilla extract to taste)
- 100g • 3 1/2 oz dark chocolate (minimum 70 per cent cocoa solids)
- 550g • 1 1/4 lb icing sugar
- 250g • 9oz really soft butter
- 2 tbsp milk (or water)
- 4 x 135g packets of brown or
- white Maltesers
- Preheat the oven to 180C (fan 160C), 350F, gas mark 4, with the middle shelf at the ready. Grease 2 x 20cm • 8 in loose-bottomed sandwich cake tins with a little butter, line the bottoms with discs of baking parchment and sit them on a large baking sheet.
- Put the butter, sugar, flour, sour cream, eggs, cocoa powder, baking powder and salt in a large bowl or in a freestanding electric mixer or a food processor. Split the vanilla pod open, scrape out the seeds and add them also (or the vanilla extract). Then mix or blend to give a smooth, soft mixture.
- Divide evenly between the cake tins, smooth the tops and place in the oven for 25-30 minutes.
- To check the cakes are baked, insert a skewer into the middle of each cake and if it comes out clean, then they are ready to come out. Remove them from the oven and leave to cool in the tins for a few minutes before carefully removing and leaving to cool completely on a wire rack (about 25 minutes).
- When the cakes are almost cool, start making the buttercream. Break the chocolate into a medium bowl and melt it in the microwave in 30-second blasts, stirring inbetween. Otherwise, sit the bowl of chocolate on a medium pan of simmering water, making sure that the water does not touch the bottom of the bowl, as this may make the chocolate grainy.
- Sift the icing sugar into the electric mixer or processor bowl (or large bowl if doing by hand). If I use a food mixer or processor for this, I don’t worry about sifting it as the blade will do a good job of blending any lumps. Add the butter and milk (or water) and beat until it is really light and fluffy. You will need to do this like mad if blending by hand. Then pour in the melted chocolate, stirring all the time.
- Sit one of the cakes on a serving plate or cake stand. I often put a little dollop of buttercream underneath the sponge so that the cake doesn’t move around. Then put about a third of the buttercream on and spread it around. Then sit the other sponge on top and spread the remaining buttercream all over so it is completely covered. It doesn’t need to be perfect. Doing this is a great excuse to get nice and messy.
- Once you have covered the cake, and of course yourself, suitably in chocolate, take the Maltesers and stick them all over the cake. I am pedantic about this as I want the balls to be in strict rows, so I start at the base of the cake and then go in a line, up the sides, over the top and down the other side. I am not ashamed to say that rulers have been used in the decorating of this cake for a super-sharp line! Line them up nice and tight with no gaps.
- Once covered, carry to the table and serve.
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- 1 3/4 cup flour
- 2 cups sugar
- 3/4 cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed hot coffee
- Preheat the oven to 350. Butter two 8 inch round cake pans (make sure cake pans are at least 2 inches tall). Line with parchment paper, then butter and flour the pans (if you need a visual on this step, here is a You Tube video that is helpful.
- Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper.
- Place one layer, flat side up, on a plate. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- 6 oz good semisweet or bittersweet chocolate
- 1/2 pound [2 sticks] unsalted butter, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- 1 1/4 cups sifted powdered sugar
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
- On low speed, add the chocolate to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
For the cake
- 200 grams plain flour
- 200 grams caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 40 grams best-quality cocoa powder
- 175 grams soft unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 150 ml sour cream
For the icing
- 75 grams unsalted butter
- 175 grams best quality dark chocolate (broken into small pieces)
- 300 grams icing sugar
- 1 tablespoon golden syrup
- 125 ml sour cream
- 1 teaspoon vanilla extract
- sugar flowers (optional)
- Take everything out of the fridge so that all the ingredients can come to room temperature.
- Preheat the oven to gas mark 4/180°C/350ºF and line and butter two 20cm / 8 inch sandwich tins with removable bases.
- Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
- Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
- Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the icing later.
- To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.
- While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.
- Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
- When you’ve done, you may need to add a little boiling water – say a teaspoon or so – or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
- Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
- Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
- Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
- I love to dot the top of this with sugar pansies – and you must admit, they do look enchanting – but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.
- 225g dark chocolate (minimum 70% cocoa solids)
- 100ml warm water
- 8 large eggs
- 110 golden caster sugar
- 50g cocoa powder
- 425ml double cream
100g dark chocolate (minimum 70% cocoa solids)
Pre-heat the oven to 180c, gas mark 4
- Start off by making the chocolate filling. Put the broken-up chocolate and water in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it has melted (5-10 minutes), take it off the heat and beat with a wooden spoon until smooth.
- Now separate two of the eggs and beat the yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit.
- Now, with an absolutely clean whisk, whisk the egg whites till stiff and fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for 30-45 minutes. Then remove from the refrigerator, or it will get too stiff.
- Now for the cake. First separate the remaining six large eggs, putting the whites into a large mixing bowl and the yolks into another. Whisk the yolks with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue whisking until the mixture feels thick – but don’t overdo it, it shouldn’t be starting to turn pale.
- Now quickly whisk in the cocoa powder.
- Next, using a clean dry whisk, beat the egg whites till they are stiff and form little peaks. At this point, take a metal spoon and carefully fold them into the egg yolk mixture, gently and thoroughly and making sure you get right down to the bottom of the bowl with the spoon.
- Pour the mixture into the prepared tin, spread it evenly with the back of a tablespoon and bake on a highish shelf in the oven for about 20-25 minutes until risen and puffy like a soufflÃ© (it won’t look as if it’s cooked – but it will be).
- Remove it from the oven and don’t be alarmed as it starts to sink because it’s supposed to be – when it is cool, it will look crinkly on the surface.
- To turn the cake out, place a piece of baking parchment on a flat surface. Then, before you turn it out, gently loosen the sides of the cake away from the liner, and turn it out onto the paper.
- Lift the tin away from the cake and carefully peel off the lining. Now cut the cake evenly in half (not lengthways – i.e. you need to end up with two squarish oblongs).
- Now to prepare the topping and filling: first place the chocolate on a board and, with a large sharp knife, cut it into thin shards starting at one end and working all along it. Next whip the cream until quite thick.
- Now place one half of the cake on a serving plate, then, using a palette knife, spread half the chocolate mixture over one half of the cake, and about a quarter of the cream over the chocolate and sprinkle it with half of the chopped chocolate. Place the other half of the cake on top, forming a sandwich (a pan slice will assist you here).
- Now spread the rest of the chocolate mixture on top, and then cover the whole cake (sides as well) with whipped cream.
- Sprinkle the remaining chopped chocolate all over the top of the cake. Keep it covered loosely with foil or clingfilm in the fridge until you are ready to serve.
- We think this is best eaten on the same day but it will keep for a couple of days in the fridge.
A gateau for a special occasion: four layers of cake with truffle filling and silky chocolate icing.
- 350g (12oz) dark chocolate (39 per cent cocoa solids), broken into pieces
- 225g (8oz) butter, softened
- 3 eggs
- 400g (14oz) caster sugar
- 400g (14oz) self-raising flour
- 1½ teaspoons baking powder
For the truffle filling
225g (8oz) dark chocolate (39 per cent cocoa solids), broken into pieces
150ml double cream
150g (5oz) butter, softened
500g (1lb 2oz) icing sugar, sifted
For the Ganache icing
- 225g (8oz) dark chocolate (39 per cent cocoa solids), broken into pieces
- 125ml (4½fl oz) double cream
- Preheat the oven 160C/140Fan/Gas 3. You will need 2 × deep 23cm (9inch) round loosebottomed or springform tin, greased and base lined.
- To make the cake, put the broken pieces of chocolate and butter into a pan. Add 300ml water and heat gently over a low heat, stirring until melted and smooth. Cool slightly. Break the eggs into a mixing bowl and beat with a fork. Add the caster sugar and beat again until smooth. Gradually pour in the melted chocolate mixture and whisk by hand until smooth. Sift the flour and baking powder into the chocolate mixture and mix until smooth.
- Divide evenly between the cake tins. Bake for 1-1¼ hours or until springy to the touch and shrinking away from the edges of the tin. After 10 minutes turn on to a wire rack to cool and remove the paper.
- To make the filling, sit a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and gently melt, stirring until smooth. Remove from the heat, add the butter to the hot chocolate and cream and stir until smooth. Sift in half the icing sugar, and mix, then add the remaining icing sugar and mix until smooth. Set aside to cool until thick. To make the ganache icing, gently heat the cream in a pan. Add the broken chocolate to the hot cream and stir until melted.
- Slice each cake in half horizontally and sit one piece on a plate. Divide the truffle filling into three and spread a third of the filling on top of one cake, repeat so you have four layers of cake and three layers of filling. The side of the cake needs to be exactly level, if not trim with a serrated knife. Pour the ganache icing over the top of the cake and let it run down the sides, using a palette knife to spread it evenly over the top and the sides of the cake to give a smooth shiny glaze. Set aside until firm then cut into wedges to serve.
PREPARE AHEAD – The cake can be made and assembled the day ahead and kept in the fridge – best to ice with the ganache icing on the day of serving.
FREEZE – Cakes freeze well filled but not iced.
AGA – Bake on grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners for about 35 minutes. Transfer the hot cold sheet to the simmering oven and sit the cake on top and bake for a further 35 minutes, or until cooked right through.
- 1 1/2 cups unsweetened cocoa powder, plus more for dusting
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 3 large eggs, lightly beaten
- 1 1/2 cups hot water
- Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
- Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
- Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven.
- Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up. An adult should cut off top of one layer.
- With a butter knife, frost top of trimmed layer.
- Place the other layer on top. Frost top and sides of cake.
For the Cake:
- 225 g Butter or Margarine (8oz)
- 225 g Caster Sugar (8 oz)
- Medium Eggs x 4
- 175 g Self-Raising Flour (6 oz) Sieved
- 50 g Cocoa Powder (2 oz)
For the Icing:
- 75 g Unsalted Butter (3 oz)
- 175 g Icing Sugar (6 oz) plus extra to dust
- 45 g Cocoa Powder (3 tbsp)
- about 10 ml Milk or warm water
- Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.
- Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
- Fold in the remaining flour and the cocoa powder with a metal spoon.
- Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
- To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.
- Dust the top of the cake lightly with the sieved icing sugar.
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