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Gluten-free chocolate dry cake

Gluten-free chocolate dry cake

Recipe by Virtasalmen Viljatuote Oy
0.0 from 0 votes


Cooking time



A delicious gluten-free chocolate dry cake suitable for both everyday and special occasions. In addition to chocolate, seasonal fruits such as figs can be used to decorate this wonderfully chocolatey cake.



  • Grease and breadcrumb a cake tin of about 1,5 l capacity. (You can add cocoa powder to the gluten-free breadcrumbs to make the cake darker and not show the light breadcrumbs.)
  • Whip the margarine and sugars. Add the eggs, one at a time, beating vigorously.
  • Combine the dry ingredients.
  • Gently melt the chocolate in the microwave. Add the melted, slightly cooled chocolate to the almond milk.
  • Stir in the margarine-sugar-egg mixture, alternating the chocolate-almond milk mixture and the dry ingredients.
  • Pour the mixture into the baking dish. Bake in the bottom of the oven at 175°C for about 45 minutes. Depending on the oven, the baking time may vary, use a wooden spatula to test for doneness.
  • Allow to cool slightly before repealing.
  • For the decoration: melt 50 g butter in a saucepan (note that it must be dairy-free). Add 100 g dark chocolate to the melted butter. The icing is ready when the chocolate has melted evenly into the butter. Stir well.
  • You can keep the cake in the fridge for a while, before decorating, so that the surface of the cake is slightly cool when you pour the chocolate.
  • Finish the decoration with fresh figs, for example. You can keep them on the cake with chocolate and toothpicks.
  • Enjoy a gluten-free chocolate dry cake on your own or with your loved ones.

    Marita Eriksson | My Bliss Ktchn


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