- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Serving: Serves more than 10
Gluten Free Fluffy Chocolate Cake
This delicious chocolate cake that everyone can enjoy has been shared with us by Sophia Handschuh from Thermomix Baking Blogger. This recipe comes from her book "Gluten Free Cakes and Bakes."
Recipe Tester Feedback: “This is a super easy cake. We are not a gluten free family, but my husband and kids loved it. They were even having it like chocolate pudding – warm with custard." - Terri
No: Gluten / Dairy / Egg
Contains: Nuts
Preparation Time 10 minutes
Cooking Time 35-45 minutes
Serves 10-12
Can be frozen
Ingredients
- flaxseeds - 2 Tbsp
- water - 60g
- chocolate - 50g, 70% or higher dark (*ensure DF if required)
- vegetable oil - 60g
- vanilla - 1 tsp, extract
- almond milk - 375g
- coconut sugar - 150g, or golden caster sugar
- almonds - 100g, ground
- buckwheat flour - 185g
- cocoa powder - 20g (*ensure DF if required)
- arrowroot flour - 5g, or cornflour
- baking powder - 1 Tbsp, GF
- Toppings:
- apricot jam - 20g
- almonds - 25g, flaked, to serve
- figs - 2, fresh, quartered, optional
Method
- Preheat the oven to 180C. Line a 20cm round springform cake pan with baking paper.
- Add the flaxseeds (2 Tbsp) and water (60g) to a small bowl. Allow to soak for 5 minutes.
- If you need to grind your almonds, add whole almonds (100g) to the bowl and grind Speed 8 / 10 seconds. Set aside in a small bowl.
- Add the dark chocolate (50g) to the bowl. Blitz Speed 9 / 5 seconds. Scrape down sides.
- Add the vegetable oil (60g) to the bowl. Program 1 minute / 50C / Speed 2.
- Add the vanilla extract (1 tsp), almond milk (375g), coconut sugar (150g), ground almonds (100g), buckwheat flour (185g), cocoa powder (20g), arrowroot (5g), GF baking powder (1 Tbsp) and the soaked flaxseeds. Combine Speed 5 / 30 seconds.
- Pour the mixture into the prepared tin.
- Bake for 35-45 minutes, until a skewer inserted in the centre comes out clean.
- Remove the cake from the oven and leave it to cool in the tin for 5 minutes, then transfer onto a wire cooling rack to cool completely.
- Spread with apricot jam (20g), sprinkle with flaked almonds (25g) and decorate with fresh quartered figs (2, if using). You can store the cake in an airtight container for up to a week.
- Enjoy!
Make your own!
*Make your own apricot jam with the 8 Minute Dried Apricot Jam recipe from The Tea Party Issue.
Allergens
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