Gluten Free Chocolate Cake Recipe

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Cake ready to be enjoyed

I was flicking through my hand written recipe book, where over the years I’ve written down all my favorite recipes, when I came across this chocolate cake recipe. This was a favorite for birthday’s and as it happened to be my birthday today, I decided that one could not have a birthday without enjoying cake, not just any cake but chocolate cake with frosting!

The original recipe used normal Self Raising Flour – but the cake still turns out beautifully when substituting Gluten Free Self Raising Flour as per below

This cake can be made either as a two layer cake with the frosting between layers and over the top or as one cake with the frosting spread all over, the choice is yours. I’m sure whatever the reason you decide to make this, whether its for a birthday or for an afternoon tea and catch up with friends, you will enjoy this amazing tasting chocolate cake.



125g butter

1 cup sugar

1 tsp vanilla extract

2 eggs separated

1 1/2 cups Orgran Gluten Free Self Raising Flour

3 tbls Gluten Free Cocoa Powder

1/2 cup of milk


Pre-heat oven to 180C

Line cake tin(s) with baking paper

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Sugar and Butter

Cream butter and sugar and add vanilla

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cream butter and sugar and add vanilla

Beat egg yolks into creamed mixture

Sift the flour and cocoa twice and fold into creamed mixture alternately with the milk

Beat egg whites until stiff and fold into mix

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Beat egg whites until stiff

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Fold egg whites through cake mix

Option 1 – divide evenly between 2 cake tins to make a layered cake – bake for 20-25 mins or until skewer inserted comes out clean

Option 2 – Pour into one cake tin – bake for 30 – 35 mins or until skewer inserted comes out clean

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cake mix ready for baking

Remove from oven and let cool before placing frosting on top

For Frosting

60g butter

1 cup Gluten Free icing sugar sifted to remove any lumps

1 tbls Gluten Free Cocoa Powder

1 dessert spoon to 1 tablespoon of coffee essence to taste (I use my favourite coffee dissolved in boiling water)

1 tbls boiling water

2 tsp vanilla extract

Cream butter and icing sugar

Add cocoa, coffee essence, boiling water and vanilla extract and beat until combined thoroughly

Spread frosting on top of cake and place in fridge until frosting has set