Naturally delicious real food.

Gluten free chocolate cake

Easter is really all about chocolate, so as well as indulging in eggs, I usually eat my children’s, try this delicious chocolate cake and go for broke! It is moist and fail safe, producing a perfect looking cake every time. The great thing about this recipe is that it is gluten free, no flour in it at all but ground almonds creating a lovely moistness and dense chocolately consistency so that this special cake can be served very happily as a delicious dessert with a spoonful of Greek yoghurt or cream and some fresh berries.

Hope you love this great shot -thank you for all your lovely comments about the photographs, last week we spent a whole day photographing new recipes, the tables were groaning with food, lunch was as you can imagine a great and varied feast! Thank you to my great friend Claudia for all her patience and great skill – one day I will get there!

 

Gluten free chocolate cake

Serves 10

  • 250g dark chocolate broken into pieces – use 70% or more
  • 150g unsalted butter, cubed
  • 175g caster sugar, golden if possible
  • 1tsp vanilla extract
  • 120g ground almonds
  • 5 egg yolks
  • 6 egg whites

Oven 180°c

Line a 25cm springform cake tin with silicon or baking paper

Place the chocolate, butter and sugar in a bowl over a pan of simmering water and melt slowly. Remove from heat and stir.

Add vanilla and then almonds and egg yolks one by one.

Whisk the egg whites in a clean bowl until stiff peak stage. Fold in one tablespoon of the egg whites to the chocolate mixture and then gradually fold in the rest of the  remaining egg whites.

Pour into the prepared tin and cook for 30 mins. The middle should still be a little wobbly.

Allow to cool before removing from the tin, the cake will sink a little but don’t worry that just ensures a lovely dense delicious treat!

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4 comments on “Gluten free chocolate cake

Adrian

27 Mar 2013

Lovely photos and great recipe which I will keep for the inevitable Gluten Free guests! Oh how I do wish I could do a vegan friendly version …. the chocolate would be easier to substitute than the butter. Any ideas, Sally?

Reply

    sallyball

    02 Apr 2013

    You can always substitute a vegetable oil for butter. 100ml of oil for every 100g of butter. I haven’t tried with this recipe but it should work.Do let me know!

    Reply

Julie Driscoll

07 May 2013

Hi Sally I,ve just made 2 gluten free chocolate cakes gorgeous thank you ! Some of my friends attended your last lunch and loved it I would love to try to come to the next one x

Reply

    sallyball

    07 May 2013

    Delighted you love them! The next lunch is on Friday 7th June – hope you can make it.

    Reply

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.