This just might be the best gluten-free chocolate cake recipe around

By Aoife Valentine Secor 08-05-2017

gluten-free chocolate cake recipe

This gluten-free chocolate cake recipe from Joanna Farrow leaves you with a moist, rich, and chocolaty cake, with tempting chunks of milk chocolate dotted through. Use good quality chocolate that you know is gluten-free, and serve warm with cream or a drizzle of salted caramel sauce (see below).


Chunky gluten-free chocolate cake recipe



5 oz. dark chocolate, roughly chopped

1 1/2 cups roughly chopped almonds

1/2 cup millet flakes
3 large eggs, separated

1/2 cup pitted dates

1 tsp. vanilla extract

6 oz. unsalted butter, softened

Pinch of salt

1 tbsp. cocoa powder

1/2 cup light muscovado sugar

7 oz. milk chocolate, cut into 1⁄4-in. (5-mm)

Cocoa powder, for dusting

Serves: 10–12



> Preheat the oven to 325 ̊F (160 ̊C). Grease and line the base and sides of an 8-inch (20-cm) round loose-bottomed pan with baking parchment. Melt the dark chocolate in a bowl over a saucepan of gently simmering water, or in the microwave. Blend the almonds and millet flakes in a food processor until finely ground. Tip out into a bowl.

> Add the egg yolks, dates, vanilla, butter, salt, cocoa, and 2 ounces of the sugar to the processor and blend until smooth and slightly paler in color. Scrape out into a mixing bowl and stir in the melted chocolate, then the almond mixture.

> Whisk the egg whites in a separate bowl until peaking. Whisk in the remaining sugar. Stir a quarter into the chocolate mixture. Scatter the milk chocolate into the bowl. Using a large metal spoon, fold in the remaining egg whites and turn into the pan. Level the surface.

> Bake for about 40 minutes. A skewer inserted into the center should come out clean. Invert the cake onto a baking parchment- lined cooling rack and let cool.

> Transfer to a serving plate and dust with cocoa powder. Serve as it is, or with cream, or the sauce, below.



For salted caramel sauce, blend 1⁄2 cup roughly chopped pitted dates in a food processor with 1⁄2 teaspoon sea salt, 1 tablespoon maple syrup, and about 2 tablespoons water. The mixture should make a smooth caramel-like sauce. If necessary, add a dash more water.


These recipes are from Joanna Farrow's new book, Super Grains, which tells you all about how to eat gluten-free without sacrificing grains entirely. 

You might also like: Top chef Anthony Bourdain reveals his secret for the perfect scrambled eggs


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