Gluten Free Chocolate Cake

Prep time: 45 mins
Cook time: 35 mins
Serves: 10


  • 150ml vegetable oil, plus extra for the tins 
  • 175g plain gluten-free flour 
  • 1 tsp xanthan gum
  • 50g cocoa powder 
  • 1 tbsp baking powder
  • ½ tsp bicarbonate of soda
  • 75g soft dark brown sugar
  • 75g caster sugar
  • 2 tbsp golden syrup
  • 2 eggs
  • 100g Greek yogurt 
  • 100ml milk
  • 2 tbsp instant coffee, dissolved in 4 tbsp hot water 

For the icing 

  • 300g icing sugar
  • 25g cocoa powder 
  • 150g soft salted butter
  • 3 tbsp milk
  • 65g dark chocolate, melted 


Step 1: Pre-heat your oven to 180C/160C fan/gas 4 and then grease the base of your 18cm sandwich tins and line with baking paper. Now in a large bowl, mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together. 

Step 2: Now whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. 

Step 3: Pour the mixture into the prepared tins and bake for around 30-35 minutes or until risen and firm to the touch. Remove from the oven and leave to cool for 10 minutes in the tins before removing and placing on a cooling rack. 

Step 4: While the sponges are cooling, you can now make a start on the icing. Beat together the icing sugar, cocoa powder, butter and milk until smooth and fluffy. Now gradually pour in the melted chocolate while beating, ensuring to scraping down the sides of the bowl to make sure everything is combined.

Step 5: Spread half your icing over the middle of one sponge using a small palette knife or the back of a Tablespoon. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing over the top and sides, smoothing evenly.

Recipe inspired by BBC Good Food

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