Gluten Free Chocolate Cake
Gluten Free Chocolate Cake
Doses
12-15
kplCooking time
50
minutesThis gluten-free chocolate cake is a real treat. It's easy to make, easy to decorate and you can also use it as a layer cake base. One finished cake makes two discs. The flour used is Virtasalmen Viljatuotes' Gluten-free all-purpose flour mix.
Ingredients
200 g butter
3 dl sugar
3,5 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
4 tbsp cocoa powder
2tspbaking powder
1 tl vanilla sugar
4 eggs
1,5 dl hot water
Preparation
- Whip the fat and sugar. Mix the dry ingredients together and strain into the foam. Add the eggs, one at a time, beating until smooth. Finally, add the hot water to the batter and mix until smooth. Pour the dough into a greased and floured loose-bottomed dish (about 24 cm).
- Bake at 175 degrees for about 50 minutes. Allow to cool for a while before turning the cake out onto a plate.
- Decorate the gluten-free chocolate cake with icing sugar.
© Raija Alatalo
Moi. Can coconut oil be used instead of butter?
Hi Anna,
We have no experience of substituting butter with coconut oil in this recipe. However, coconut oil behaves like butter, so why not!
Must try
10 points and a parrot sign, yum😋 also suitable for cake base
Can I use a 20cm cake pan?How long would I have to bake it if I used a 20cm one?
Hi Anon!
Sure you can. The cake will be a little taller that way and may require longer baking time in the oven. The baking times vary depending on the oven. the cake is baked when the edges start to separate from the cake ban. You can also do the wooden stick test by taking for example a wooden toothpick and sticking it in the middle of the cake. As you take it out right away, if there is no cake batter in the stick the cake is done. Otherwise bake it a little more.
Hi, is it really the case that the dry ingredients are added before the eggs, and then whisked? I whisked the eggs into the fat and sugar foam first, then added the dry ingredients, and finally the water. The cake is in the oven now, I don't know the final result yet. The recipe seems good, the ratio of ingredients. I used dairy free baking margarine instead of butter.
Hi Minna,
In this pattern, that order is about right. The end result is successful even if the eggs are whisked one by one into the fat and sugar foam before adding the flour. Dairy-free margarine is a good substitute for butter. I hope you enjoyed the cake.