My gluten free chocolate cake recipe is for serious chocoholics only! It’s so wickedly indulgent and intense, you won’t believe that there isn’t an ounce of dairy in it. Yup, it’s dairy free and low FODMAP too.
The inspiration behind my gluten free chocolate cake recipe is simple: Bruce Bogtrotter’s cake from Matilda. I loved the book, I loved the film and we even went to see the musical in London last year which was truly unforgettable.
It had to be the kind of cake that I could imagine Bruce Bogtrotter digging into with his bare hands and then cramming into his mouth – I think I definitely achieved that! I’m not sure if Bruce had any allergies or intolerances, but if he did, this gluten free chocolate cake definitely wouldn’t stop him getting stuck in!
In case you’ve never had the pleasure of watching Matilda, you can watch the chocolate cake scene here just so you know what I mean. Who wouldn’t want a slice of that cake? Maybe not the whole thing, but definitely a good slice. Mine definitely isn’t that big though, so don’t worry!
My gluten free chocolate cake is exceptionally moist beyond belief and honestly, it stays that way for several days. It’s fudgy, rich and the icing is… well… the icing on the cake! If you have a devilish side when it comes to chocolate then this is definitely the cake for you.
Because it’s so moist, the texture is different to your standard sponge, but this doesn’t mean it’s any harder to bake. It’s just a case of combining all the dry ingredients and the wet ingredients separately, before bringing them together and adding a little hot coffee. Gluten free chocolate cake this good has never been so easy-peasy.
For those of you who are wondering, the hot coffee is just to enhance the intensely chocolatey flavour. Trust me on this one, it certainly doesn’t taste of coffee in the slightest so I wouldn’t worry about it if you’re adverse to the taste of coffee at all.
Buttermilk is extremely important in making a cake this moist and rich, but making it dairy free is a breeze You can either add a little lemon juice to dairy free milk and hey presto – dairy free ‘buttermilk’. You can buy regular buttermilk in supermarkets or make your own at home with dairy milk.
I hope this cake brings out your inner Bruce!
Ok so here’s my gluten free chocolate cake recipe 👇🏻
My 'Bruce Bogtrotter' Gluten Free Chocolate Cake
My gluten free chocolate cake recipe is fit for any Bruce Bogtrotter chocoholic. It can also be dairy free and is low FODMAP too.
For the gluten free chocolate cake
- 220 g gluten free plain flour
- 330 g caster sugar
- 65 g cocoa powder (ensure it is dairy free if necessary)
- 1 tsp baking powder
- 2 tsp bicarbonate of soda
- 240 ml buttermilk (you can buy it or I make my own by adding 1 tbsp of lemon juice to a jug and topping it up with any milk to 240ml - leave it to sit for 5-10 minutes)
- 120 ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 240 ml freshly made coffee I used instant decaf coffee. I didn't let it cool and put it in when hot. (you DON'T have to use coffee though you could use 240ml of HOT water instead)
For the chocolate icing
- 290 g butter, softened (dairy free alternative if necessary)
- 440 g icing sugar
- 65 g cocoa powder (ensure it is dairy free if necessary)
- 2 tbsp milk OR cream (dairy free if necessary)(this is also optional)
Prepare your tins. Grease and line 2 round cake tins with parchment paper.
Preheat the oven to 180C (160C Fan)
If making your own buttermilk, add 1 tbsp lemon juice to a jug and then add 240ml of milk. You can use dairy or non dairy milk. Stir thoroughly and then allow to sit for 5-10 minutes. The 'buttermilk' will then be ready to use.
Sift all your dry ingredients into a bowl (flour, cocoa powder, baking powder, bicarbonate of soda and sugar).
In a separate large bowl mix together the vegetable oil, buttermilk, eggs and vanilla extract until thoroughly combined. (I used an electric hand mixer)
Gradually add your dry ingredients to your wet ingredients. You can do this by hand or with your electric mixer on very low.
Add your hot coffee or hot water and mix. I just used my electric hand mixer on very low. (Don’t worry at how thin the mixture is. It will cook in the oven to make a super moist cake!)
Carefully pour your cake mix into your tins evenly and place in the oven for around 25-30 minutes. (Check with a skewer to make sure it is cooked through - it will be very soft whilst warm!)
Leave to completely cool.
For the icing. Beat your butter until pale and creamy, I did this for around 3-5 minutes.
Sieve your icing sugar and cocoa powder. Add in your icing sugar and cocoa powder in 2-3 additions. Start the mixer slowly and then go to a medium/high speed for about 3 minutes between each addition.
If adding your cream/milk add it in and mix for a further minute.
At this stage your icing should be done and taste great. However, again if you prefer a thicker icing then the best idea is to add more icing sugar. (I don’t think its necessary, however with dairy free you often do need a little extra)
Place one of the cake tiers on a serving place and spread the icing on top. Then place the other cake tier on top like a sandwich.
Spread the icing on the top and round the sides of the cake using a spatula.
It’s ready to serve up! (You can allow it to set for a short while. You could even put it very briefly in the fridge to chill - but again probably not necessary) Enjoy!
So that’s that for my gluten free chocolate cake recipe! This is Mark’s favourite chocolate cake by a mile. Finding a chocolate cake that fulfills the expectations of any chocoholic’s wildest dreams is next to impossible when you’re dairy free or low FODMAP. But I promise you, this gluten free chocolate cake will not let you down! You can do it Bruce!
Thanks for reading and happy baking,
Oh and don’t forget to pin this before you leave!