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Vegan and Gluten Free Hot Chocolate Cake

Makes 1 layer cake

This impressive celebration cake is ideal for birthdays, parties or as an impressive dinner party centrepiece! It can also be made free from egg and dairy, and even vegan, using our clever ingredient swaps. If necessary, check the allergen status of your mini marshmallows.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • CHOCOLATE CAKE
  • 300g FREEE Self Raising White Flour
  • 300g caster sugar
  • 300g butter (or vegan butter)
  • 4 eggs (or mix 4tbsp FREEE Chickpea Flour + 8tbsp water)
  • 50g cocoa
  • 175ml milk (or vegan milk)
  • 2 tsp vanilla extract
  • oil, for tins
  • BUTTERCREAM FILLING
  • 250g butter (or vegan butter)
  • 300g icing sugar
  • CHOCOLATE GANACHE AND TOPPING
  • 200g double cream (or vegan cream)
  • 200g milk chocolate (or dairy free chocolate)
  • 25g mini marshmallows (or vegan marshmallows)
  • cocoa, for dusting

Chocolate Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of three 20cm/8" round baking tins or insert a baking liner.
  3. Measure the flour into a small bowl.
  4. Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
  5. Break one egg into the bowl and beat to combine OR add the chickpea + water and beat well.
  6. Sieve the cocoa into the bowl and stir to combine.
  7. Break the remaining eggs into the bowl, beating them in one at a time.
  8. Sieve half the prepared flour into the bowl and stir to combine.
  9. Mix in the milk and vanilla extract.
  10. Sieve the remaining flour into the bowl and beat well.
  11. Divide the mixture between the prepared cake tins and smooth the tops.
  12. Bake for 30-35 minutes.

Buttercream Filling

  1. Put the butter into a bowl and beat it until it is light and fluffy.
  2. Sieve the icing sugar into the bowl and beat to combine.
  3. Divide the mixture between the top of two cold cakes and spread it out evenly. Place one cake on top of the other.
  4. Place the third sponge on top.

Chocolate Ganache and Topping

  1. Put the cream into a saucepan over a medium heat.
  2. When the cream is almost boiling, remove from the pan from the heat and stir in the chocolate.
  3. Allow the topping to cool stirring until it thickens slightly.
  4. Spread the topping over the top and sides of the cake.
  5. Scatter marshmallows over the cake.
  6. Sieve a little cocoa over the top to finish.

Equipment

3 x 20cm/8” round baking tins, 2 x large mixing bowls and saucepan

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

30-35 minutes
The basic cake recipe is excellent (I didn't use the filling or icing). A little crumbly, so watch that on removing it from the tin, or after icing if transferring to a display plate. A very high quality, dense, dark, cocoa will make a lot of difference to the taste. Both times I made it, I used egg but substituted margarine and vegan milks (drinking coconut milk) for the dairy products. The first time I made the full amount for a quantity of 1, but as there are only two of us in the household there was far too much. I was able to use the third layer from this attempt for a dessert dish a week later! The second time, I halved the amounts listed for 1 cake, and this was better, but still possibly too much. I'd like to see the cake recipes on this site be able to be halved or even quartered using the quantity function, as many households these days consist of fewer than four people, or just eat a lot less cake even at celebrations. Still a terrific gluten-free chocolate cake recipe though!
By Janine
24 May 2020
This has to be the best gluten free cake I have made and enjoyed eating. Others have come out dense and they were not a pleasure to eat or share with others. My husbands comment tops it all when he said it doesn't taste like a gluten free cake. I will be making this cake again. I only have 2 tins so the mix took around 45 mins to bake as it was deeper.
By Angela
23 Feb 2020
I have to say, this is the best gluten free cake recipe I’ve come across. Since being diagnosed coeliac a year ago, I thought my baking days had come to an end. I’d see the look on my friends faces when I brought another dry disgusting tasting cake over, and it was disheartening. However, this cake was devoured by all of my friends in minutes. I’ve been making it ever since. It’s restored my faith that a gluten free cake can taste good.
By Kerry
09 Aug 2019
A fab recipe but needed to leave to chocolate icing longer to firm up thank I fed before coating the cake. Made as a Birthday cake and will definitely make again.
By Ali
02 Apr 2019
This is a wonderful chocolate cake. It's ideal for a kids birthday party cake. But I must have put a little too much cream in the chocolate icing and it all poured off the cake! So make sure it is almost set, before you pour it on.
By El
01 Apr 2019
This cake is the most successful GF chocolate cake I've made in 10 years. And it's also good to read some positive reviews above ,instead of the petty remarks that some people make. E.G. water isn't stated as an ingredient etc ! Lots of great recipes on this Freee website
By Chrissy
28 Nov 2018
Amazing sponge, light and fluffy!!!
By Jazz
03 May 2018
I made this cake for my sons birthday. It's a very good recipe,came out full of chocolate flavour and lovely and moist. I didn't make so much filling though as I thought it would be too rich. Will certainly be making it again!
By Mrs Jane Haynes
23 Feb 2017
The sponge is so tasty, that it can be eaten without making a cake. For filling and topping I added cherry jam, which went together very well with cocoa taste.
By Mrs Elina Jakubaneca
24 Sep 2016

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Ingredients

Change Quantities:
  • CHOCOLATE CAKE
  • 300g FREEE Self Raising White Flour
  • 300g caster sugar
  • 300g butter (or vegan butter)
  • 4 eggs (or mix 4tbsp FREEE Chickpea Flour + 8tbsp water)
  • 50g cocoa
  • 175ml milk (or vegan milk)
  • 2 tsp vanilla extract
  • oil, for tins
  • BUTTERCREAM FILLING
  • 250g butter (or vegan butter)
  • 300g icing sugar
  • CHOCOLATE GANACHE AND TOPPING
  • 200g double cream (or vegan cream)
  • 200g milk chocolate (or dairy free chocolate)
  • 25g mini marshmallows (or vegan marshmallows)
  • cocoa, for dusting

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