Gluten Wheat free Chocolate Cake

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  • 1 cup water
  • 330 g caster sugar
  • 125 g chopped butter
  • 18 g (half of a third of a cup) cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 225 g * Bakels Gluten free flour
  • 2 eggs, beaten



Combine water, sugar, butter, cocoa and soda in a large heavyish saucepan.
Stir over a low heat until sugar dissolved. Boil, then immediately simmer for 5 mins. Mixture will foam up quite a lot so keep stirring.

Transfer mixture immediately into to a bowl and leave to cool (about 1 hour)

Add sifted flour and beaten eggs and beat with an electric mixer until smooth (not too long). Pour into a large (square if you have) baking tin and cook 50-60 minutes at 180 C. Ice when cold.

* I use Bakels gluten free Health flour from Pak & Save which is excellent (contains 1kg of flour so lasts a long time)
Bakels consists of Maize Starch, Rice Flour & soya flour + raising agents. If you didn't want to use Bakels, maybe you could use equal amounts of potato or soy flour, rice flour and cornflours although am not sure how this way would turn out

Make a chocolate icing, ice and enjoy.

Double the recipe to make a very large chocolate cake. Freezes well.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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One thought on “Gluten Wheat free Chocolate Cake

  1. Hi, my batter cooled quick in the fridge but formed a skin on top which I simply mixed back in when mixing flour. But should I not have tried to put it in the fridge or should I have simmered it longer? Also should the batter be liquidy ?