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Celebration Gluten Free Chocolate Cake

Well this gluten free cake seemed like a great idea (and it was!!) but it took me quite a few goes to get it right. I learnt quite a bit about cooking cakes too and I thought I'd share what I learnt. If you don't want your cake to sink in the middle make sure you read my tips and follow the instructions carefully. They're pretty easy. Oh, and I did try several times to make this cake egg free using chia seeds made into a gel and every one was a flop! If you need egg free please try another recipe - sorry!

Here's my tips:

The eggs need to be at room temperature
Do not over mix the batter
Do not open the oven in the first 80% of cooking time
Let the cake cool slowly by turning off the oven when done and letting the cake sit in the oven for 10 minutes with the door open before removing. Let it sit in the hot pan for a further 5 minutes and then very gently turn it out to cool on a wire rack

Gluten Free Cake Chocolate Mud Cake - Happy Tummies

Celebration Gluten Free Chocolate Cake Recipe

Gluten free, wheat free, dairy free, soy free, nut free (not egg free)

Ingredients:

1 cup (85g)desiccated coconut
½ cup (70g) sorghum flour
½ cup (90g) potato starch
2 tsps gluten free baking powder
½ tsp bi-carb soda
1 tsp xanthan gum (orguar gum)
1½ cups (200g) rapadura sugar (or sweetener of choice)
200g dairy free dark chocolate, melted
¼ cup (55g) coconut oil, melted
1 cup (250mls) coconut cream
2 eggs at room temperature, lightly whisked

Regular Method Cake:

Heat oven to 160°C
Line round spring form pan with baking paper (mine is 23cm)
Place all dry ingredients (coconut, sorghum, potato starch, rapadura, xanthan gum, baking powder and bi-carb soda) into food processor and grind until its well combined and the coconut is fine like flour
Melt chocolate (and coconut oil if not liquid) in a small saucepan on the stove
Add melted chocolate and coconut oil, eggs and coconut cream to the dry mixture and stir until just combined – do not over mix!
Pour cake mix into lined baking pan
Bake in oven until cooked for approximately 60 minutes
Turn oven off and leave the cake in the oven with the door open for 20 minutes to prevent it sinking in the middle. Remove from oven and cool for a further 5 minutes before turning on a wire rack to cool completely
Ice and decorate as desired

Thermomix Method Cake:

Heat oven to 160°C
Line round spring form pan with baking paper (mine is 23cm)
Place all dry ingredients (coconut, sorghum, potato starch, rapadura, xanthan gum, baking powder and bi-carb soda) into Thermomix grind on speed 9 for 20 secs
Remove dry ingredients from Thermomix bowl and place in a large glass bowl
Place broken chocolate into the Thermomix bowl and blitz on speed 9 for 10 secs
Add coconut oil to the Thermomix bowl and melt together on speed 1, 50°C for 2 minutes. Scrape down and repeat for an additional 2 minutes until smooth and glossy
Add chocolate mixture, eggs and coconut cream to dry ingredients that were placed aside in a bowl and stir gently until combined - do not over mix!
Pour cake mix into lined baking pan
Bake in oven until cooked for approximately 60 minutes
Turn oven off and leave the cake in the oven with the door open for 20 minutes to prevent it sinking in the middle. Remove from oven and cool for a further 5 minutes before turning on a wire rack to cool completely
Ice and decorate as desired

Tip: If coconut cream is solid and lumpy warm that with the chocolate and coconut oil so it’s nice and smooth

You can use any icing you like to decorate your cake but this is what I did:

Ganache Ingredients:

200g dairy free dark chocolate
1 cup coconut cream
¼ cup (40g) rapadura sugar (or sugar)

Regular Method Ganache:

Grind rapadura in food processor so it’s a fine powder
Melt chocolate, coconut cream and rapadura in a small saucepan until fully melted and smooth and glossy
Cool on the bench for an hour in a glass bowl, pop in fridge and cool completely and then cover until required
I used a small hand mixer to whip mine just before using so it spread easily

Thermomix Cooking Method Ganache:

Grind rapadura and broken chocolate in Thermomix on speed 9 for 10 secs
Add coconut cream and mix on speed 1, 50°C for 2 minutes. Scrape down and repeat. It should be smooth and glossy
Cool on the bench for an hour in a glass bowl, pop in fridge and cool completely and then cover until required
I used a small hand mixer to whip mine just before using so it spread easily - or you could do this in your Thermomix

I decorated my cake with a mix of Hopper Pearls and 100s & 1000s, and some chocolates I made for last week's blog. Details of the chocolates were in last weeks blog that you can read here. Hopper 1000s & 1000s, Pearls and Sprinkles available here.

Enjoy! Lisa x

PS. Feel free to swap out ingredients to suit your dietary requirements. You could use any starch (arrowroot, tapioca, corn) to replace the potato starch but I really like the lighter result you get from potato starch in a cake. You could also swap sorghum flour for a similar weight flour like rice flour or millet, although I choose sorghum because my son is rice free and I like to use a blend of lighter flavoured flours to produce a more 'normal' taste.