Gluten Free Chocolate Cake Recipe with chocolate ganache topping

gluten free chocolate cake recipe


  1. Preheat the oven to 180ºC fan oven/200ºC/gas 7. Grease and line the bottom of 2 x 19cm cake tins.
  2. Beat the butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time, beating well between each.
  4. Add the flour, baking powder, vanilla extract, cocoa and milk. Fold in gently until smothly mixed
  5. Spoon into the 2 tins and spread out evenly.
  6. Place in the oven for 20 – 25 minutes unitl they bounce back a little when gently pressed. Take out of the oven and cool.
  7. To make the ganache, heat the cream until it just boils. Take off the heat and add the chocolate, stir until it melts. Leave in the fridge for about 1 hour, the ganache should thicken. Sandwich the 2 cakes together with the ganache and spread the rest on top.


  • 230g softened butter, measure using packet
  • 1 1/4 mugs/230g caster sugar
  • 4 eggs
  • 1 1/2 mugs/230g rice flour
  • 1 1/2 teaspoons gluten free baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa
  • 1 1/2 tablespoons milk
  • 250ml double cream
  • 250g milk chocolate






prep time

15 Minutes

cook time

25 Minutes + 1 Hour cooling



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