This cake is my go-to for a Gluten and Dairy free crowd pleaser! I made it for a group recently and only after tasting it did a friend see my instagram story and discover it was gluten and dairy free. That’s the biggest win you can get with a free-from cake – you can’t tell the difference at all!
Make sure you check your ingredients to make sure the chocolate, flour, milk and cream alternatives are suitable for gluten and dairy free.
Gluten and Dairy Free Chocolate Cake
Difficulty: SimpleServings
30
servingsIngredients
- For the Chocolate Cake
220g gluten-free plain flour blend (I use Dove’s Farm “Freee”)
1/2 tsp xanthan Gum
100g cocoa powder
1 1/2 tsp bicarbonate of soda
350g caster sugar
1 tsp salt
2 eggs
240ml milk alternative (I used soy milk)
140ml oil
180ml boiling water
- For the ganache
300ml vegan double cream (I used Elmlea Plant)
200g dark chocolate
Directions
- Grease a 9″ x 13″ rectangular cake tin with oil and line with baking paper (you can also use 2 x 8″ cake tins). Preheat the oven to 165ÂşC / 330ÂşF fan/convection.
- Make the cake
- Add the flour, xanthan gum, cocoa powder, bicarbonate of soda, sugar and salt into a big mixing bowl. Whisk to mix the dry ingredients.
- Add the eggs, milk alternative and oil into the bowl and mix together with a spatula into a smooth thick paste.
- Add the just boiled water into the mixture in 2-3 additions whisking until well-combined each time. The batter should be very liquid and smooth.
- Pour the batter into the prepared tin and bake for about 40-45 minutes until a skewer comes out from the centre clean and you can hear gentle bubbles coming from the cake. Leave the cake to cool.
- Make the ganache
- Melt the chocolate in a mixing bowl.
- Heat the cream in a pan until it just comes to the bubble then pour half of it into the melted chocolate. Whisk until well-combined. Then add the remaining cream and whisk until combined.
- Pour the ganache out onto a shallow tray and cover with clingfilm. Leave to set at room temperature for a few hours until it’s thick and spreadable (you can speed this up in the fridge, but make sure to keep an eye on it, as it can become too hard to spread if it sits in the fridge)
- Once the ganache is spreadable, top the cake with the ganache and serve.
Hi 🙂 once the cake is made would it be stored in the fridge? Would this affect the texture of the ganache?
Thank you.
Hi Rhiannon,
The cake will be best stored in the fridge. Because the cake is oil-based rather than with butter it will stay soft in the fridge. The ganache will firm up in the fridge, but will still be a good texture to eat. Best case is to remove the cake from the fridge for 30mins or so before eating so it comes back to room temperature. Hope you enjoy!
This looks delicious! Just wondering what oil you’d recommend for this? Thanks! 🙂
Hi Evie,
Any neutral oil will work well. Sunflower, grapeseed, groundnut, etc.
Hope you enjoy the recipe!