It’s taken me a while to decide what kind of content I want to produce on my blog and I’ve decided that I want to focus a lot more on gluten free food and erm, cooking it. After being Coeliac for nearly six months now (woah) I’ve discovered a love for baking and cooking, that I never thought I would.From cooking toasties at uni, more often than not, to actually making food, from scratch, feels like a huge development in my culinary skills. Here goes, my first food post….
I’ve been doing an awful lot of research and recipe hunting in regards to gluten free cake recipes. I’ve made cupcakes, shortbread and brownies and decided that it was the time to create a two layer cake, yes, big challenge! I use Jamie Oliver’s recipes a lot, I find them very simple in regards to ingredients and always a very short cooking time, which is a bonus. We all just want to sit down and eat our creations asap right? I came across his Gluten-free chocolate cake recipe online and the first thing I do is always look at the ingredients. I think it’s very important for gluten free recipes, as gluten free food is expensive anyway and you don’t want a long list of things to buy, for a cake that may not turn out that great. (If you are gluten free then you will know what I mean!) I must say, when I saw the picture I knew I had to try my hand at it.
- 300g unsalted butter, plus extra for greasing (I use stork butter, not sure whether it’s unsalted but always seems to work wonders)
- 300g gluten free plain flour (I use Dove Farms flour, around about £2)
- 300g golden caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract (Tesco’s own brand madagascan vanilla is gluten free)
- 1 teaspoon baking powder (Dr Oetker is gluten free)
- 1/4 teaspoon xanthan gum
- 6 tablespoons cocoa powder
- 3 tablespoons milk
For the filling
- 200g icing sugar
- 4 tablespoons cocoa powder
- 100g unsalted butter
- 100g cream cheese (I didn’t use cream cheese for my filling, but you can of course add this in)
- 70g fresh raspberries
- Chocolate shavings for the top (I used a twirl, ha! I love twirls and I know that they are gluten free)
As you can see, there are very minimal ingredients involved for making this cake, which is amazing! I have adapted the recipe slightly, especially for the filling as I always find buttercream icing yummier without cream cheese.
- Preheat the oven to 190ºC/375ºF/gas 5. Grease two cake tins with butter (roughly 20cm or whatever you have in the cupboard)
- In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter. If you find the mixture is still stiff, then add more milk
- Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
- Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. If it’s a little thick, add a splash
of milk to loosen.
- Crush the raspberries with a fork, until it is a gloopy, jam like consistency.
- Once cooled, place one of the sponges on a plate or cake stand. Carefully spread over half the butter icing and raspberry filling. Sandwich the second sponge on top and press down slightly, then carefully spread over the remaining icing.
- Finish off with shavings of your favourite gluten free chocolate and add raspberries and icing sugar to decorate.
There you have it, a gluten free chocolate cake recipe that takes just 50 minutes to create. As a coeliac, we don’t have many options out there that are suitable for us to eat, so I find it much more satisfying and tastier to create your own cakes. This cake cost around £5 to make, as most of the ingredients you will have at home anyway. I would recommend always having xanthan gum, as it makes the consistency of your cake mixture thicker and will act as the gluten agent.
Although this is not the healthiest recipe in the world, we all deserve a treat. I think this will make a wonderful Christmas cake for Coeliacs!
If you decide to make this, send me pictures of your creations and ask me any questions!
Lots of Love,