The BBC Good Food logo
Gluten free chocolate cake with the first slice cut out

Gluten-free chocolate cake

A star rating of 4.5 out of 5.16 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone

  • Gluten-free
  • Vegetarian
Nutrition: Per serving


  • 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 dark brown soft 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

    Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.

  • STEP 2

    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 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.

  • STEP 4

    While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything’s included.

  • STEP 5

    Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.16 ratings

Sponsored content