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Gluten-free chocolate cake


By WAQAS AHMADPublished 6 months ago 3 min read

For a treat or special occasion, bake a dense, rich chocolate cake. It is appropriate for people who follow a gluten-free diet, but it will be well-liked by everyone.


  • 150ml vegetable oil, plus extra for the tins
  • 175g gluten-free flour
  • 1 tsp xanthan gum
  • 50g cocoa powder
  • 1 tbsp baking powder
  • ½ tsp bicarbonate of soda
  • 75g dark brown soft sugar
  • 75g caster sugar
  • 2 tbsp golden syrup
  • 2 eggs
  • 100g Greek yogurt
  • 100ml milk
  • 2 tbsp instant coffee, dissolved in 4 tbsp hot water
  • 300g icing sugar
  • 25g cocoa powder
  • 150g soft salted butter
  • 3 tbsp milk
  • 65g dark chocolate, melted


  1. Oven temperature set at 180°C/160°F fan/gas 4. Two 18 cm sandwich pans should have their bases oiled and lined with parchment paper. In a sizable bowl, combine the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a generous pinch of salt, and both sugars.

2. In a jug, combine the yogurt, milk, coffee, eggs, oil, and golden syrup. Whisk the wet components into the dry ingredients gradually until you have a homogenous mixture.

3. Fill the prepared tins with the mixture, and bake for 30-35 minutes, or until the loaves are risen and firm to the touch. After taking them out of the oven, let them cool in the tins for 10 minutes before turning them out onto a cooling rack.

4. Make the icing while the cakes are cooling. Icing sugar, cocoa powder, butter, and milk are combined and beaten for five minutes, or until creamy and fluffy. While continuing to beat, drizzle in the melted chocolate in little amounts, scraping the sides of the bowl to ensure that everything is incorporated.

5. Using a tiny palette knife, evenly distribute half the icing over the center of one sponge. The flat bottom side of the second sponge should be facing up as you lay it on top. Using a palette knife, smooth the remaining icing around the cake's top and sides. If there is any remaining frosting, you can pipe some rosettes onto the cake's top.

Nutrition per serving

  • kcal 604
  • fat 35g
  • saturates 13g
  • carbs 66g
  • sugars 0g
  • fibre 2g
  • protein 6g
  • salt 0.9g
  • Prep:45 mins
  • Cook:35 mins

Salmon & asparagus one-pot gratin

With this wonderful, creamy salmon and asparagus one-pot topped with crunchy breadcrumbs, you can take use of the asparagus that is in season in the early British summer.

  • Ingredients
  • 30g dried breadcrumbs
  • 2 sprigs parsley, leaves picked and chopped
  • 100g parmesan
  • 1 tsp olive oil
  • 25g unsalted butter
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed or finely grated
  • 300ml double cream
  • 100ml milk
  • 500g asparagus, trimmed and halved
  • 4 skinless salmon fillets

1. Oven temperature set at 200°C/180°F/gas 6. Breadcrumbs, parsley, and 25g parmesan should be combined, then set aside. In a large flameproof casserole that has been heated with oil and butter over medium heat, cook the onion for 5 minutes, or until it begins to soften. After adding the garlic and cooking it for a further 1-2 minutes to soften it, add the cream, milk, and remaining parmesan. Once the cheese has melted, bring to a simmer, stir, and turn off the heat. Season to taste.

2. As you add the asparagus, make sure the sauce completely covers it. Salmon fillets should be inserted skin-side down. Spread the cheesy breadcrumb mixture over the salmon fillets. Bake for 14 to 16 minutes, or until the salmon is done and the breadcrumb topping is just beginning to turn brown.

  • Nutrition per serving
  • kcal 921
  • fat 73g
  • saturates 37g
  • carbs 17g
  • sugars 0g
  • fibre 4g
  • protein 47g
  • salt 0.9g

Prep: 10 mins

Cook: 25 mins

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