Gluten-Free Chocolate Cake Recipe

1 hour 10 minutes


Chocolate fudge cake

  • 100g of dark chocolate, 70%, broken into pieces
  • 225g of light muscovado sugar
  • 200ml of whole milk
  • 75g of unsalted butter, soft
  • 2 large eggs, beaten
  • vanilla extract, 1 generous splash
  • 25g of cocoa powder, good quality
  • 125g of rice flour
  • 1 tsp baking powder, gluten free
  • 1 tsp bicarbonate of soda, gluten free
  • 1 pinch of salt

Rich chocolate buttercream

  • 100g of dark chocolate, melted and cooled
  • 100g of unsalted butter, soft
  • 175g of icing sugar
  • 1 dash of milk

To decorate

  • chocolate flakes, broken up to decorate


Grease and line two 8” sandwich tins and preheat the oven to 180°C/gas mark 4
For the cake, place the chocolate, 75g of the light muscovado sugar and milk in a saucepan over a gentle heat. Stir until the chocolate and sugar have melted and leave the mixture to cool slightly
Whisk the remaining sugar with the butter until pale and creamy. Gradually beat in the egg before adding the vanilla, salt and whisking in the chocolate milk. Sift the dry ingredients over the liquid batter and fold in
Divide the batter between your two sandwich tins and bake for 25 – minutes, or until an inserted skewer comes out clean. Leave the cake to cool in their tins on top of a wire rack for 10 minutes before turning out to cool completely
For the buttercream, whisk the butter for a few seconds until pale and creamy, before sifting over half of the icing sugar and whisking again until everything is combined
Add the chocolate and whisk through before sifting over the remaining icing sugar. Whisk for a few minutes, adding a splash of milk to slightly slacken the buttercream if you need to
Sandwich the cakes together with half of the buttercream and use the remaining half to spread over the top of the cake. Scatter over the chocolate flakes if using