Chocolate cake; everyone loves it. I started making this cake using regular flour about 30 years ago, but for the last 5 or 6 years, using gluten free flour it never turned out quite like the original. I’ve started using a flour blend from Live Free Gluten Free recently, and decided to give this cake another try. It’s just as light and moist as I remember it, and by using Ceres Organics Raw Cacao the chocolate flavour is rich and not too sweet. I hope you enjoy it as much as my family do.
GLUTEN FREE BOILED CHOCOLATE CAKE
- 1 1/2 Cups sugar
- 125 g butter or substitute (I use either Nuttelex or an Olive Oil based spread)
- 1 Cup water
- 1/2 Teaspoon Bi-carbonate of Soda
- 2 Tablespoons Ceres Organics Raw Cacao Powder
- 1 lid vanilla extract
- 2 beaten eggs (or equivalent in egg substitute)
- 1 1/2 Cups Live Free Gluten Free Plain Flour Mix (also known as Pastry Mix)
- 1 1/2 Teaspoons Gluten Free Baking Powder
- Preheat oven to 180c. Grease and line a cake tin (size and shape will determine cooking time)
- In a large saucepan combine the sugar, butter (or substitute), water, bi-carb, cacao and vanilla.
- Bring to the boil, stirring and simmer for 5 minutes.
- Remove from heat and cool to room temperature. (I put the saucepan in a shallow sink of cold water)
- Add the beaten eggs, flour mix and baking powder. I combine these using a hand held mixer to ensure the flour is evenly distributed.
- Bake an 8 inch square cake for 45 minutes to an hour or, if using a slice tin, for about half an hour.
- Cool the chocolate cake in the tin for 5 minutes then complete cooling on a wire rack.
Top with your favorite gluten free icing. I make a simple one using softened butter or the same substitute used in the cake, Ceres Organics raw cacao powder, Ceres Organics gluten free icing sugar and vanilla extract.