Gluten-free dark chocolate cake recipe
This decadent chocolate cake byEllen de Jager-Smith is not only gluten-free, but includes no cream, butter or sugar. The recipe can be adapted to make 10 cupcakes or one small cake; simply adjust the cooking times as suggested below. Serve topped with Ellen's chocolate, avocado and date icing, then decorate with fresh fruit – raspberries work particularly well.
Ingredients
For the cake- 100 g ground almonds
- 45 g cocoa powder
- 5 g baking soda
- 5 g gluten-free baking powder
- 3 eggs
- 140 g maple syrup
- 200 g almond milk
- 200 g pitted dates
- 50 g grated courgette
- 200 g olive oil
- 150 g dark chocolate
- 2 avocados
- 250 g dates
- 15 g cocoa powder
- 60 g maple syrup
- 350 g almond milk
- 1 pinch salt
- 400 g melted dark chocolate
Details
- Cuisine: dessert
- Recipe Type: cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 6
- Suitable For: gluten-free
Step-by-step
For the cake
- Preheat the oven to 160°C (320°C)
- Sieve all of the dry ingredients together
- Whisk together the eggs and add the maple syrup
- Blend the almond milk, dates, grated courgettes and olive oil together
- Melt the dark chocolate
- Add the dry ingredients to the egg mixture to create a smooth batter
- Fold the almond milk mixture carefully into the batter and pour in the dark chocolate
- Pour the mixture into a lined tin
- Bake for 15 to 20 minutes if you're making cupcakes or 40 to 50 minutes for a cake
For the icing
- Blend everything (except the melted dark chocolate) in a food processor
- Add the dark chocolate carefully whilst blending
- Decorate as you please
Ellen de Jager-Smith is Head Pastry Chef at the Michelin-starred Bohemia Restaurant in St. Helier, Jersey. For more information visit www.bohemiajersey.com.
More delicious gluten-free cakes
Carrot, pistachio and coconut cake
Gluten-free lemon drizzle cake