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Gluten Free Chocolate Cake

Makes 1 layer cake

An absolutely gorgeous chocolate cake with three lovely sponge layers– you would never know its gluten free.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CHOCOLATE CAKE
  • 75g cocoa powder
  • 250g FREEE Self Raising White Flour
  • 325g caster sugar
  • 4 eggs
  • 200ml milk
  • 200ml oil
  • 1 tbsp vanilla extract
  • 125ml boiling water
  • oil, for tins
  • CHOCOLATE FILLING AND TOPPING
  • 250g cooking chocolate
  • 250ml double cream
  • 100g caster sugar

Chocolate Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of three 20cm/8” round cake tins or insert a baking liner.
  3. Measure the cocoa and flour into a bowl, stir to combine then sieve into another mixing bowl.
  4. Add the caster sugar, and stir with a whisk to combine.
  5. Break the eggs into a large jug, add the milk, oil and vanilla extract and beat together well.
  6. Pour the egg mixture into the mixing bowl and mix everything together with the whisk.
  7. Add the boiling water and beat well.
  8. Divide the runny mixture between the tins.
  9. Bake for 35–40 minutes.
  10. Cool the cakes for a couple of minutes in their tins then turn them out onto a wire rack.

Filling and Topping

  1. Break the chocolate into squares.
  2. Put the cream and sugar into a saucepan and stir over a medium heat until about to boil.
  3. Remove the pan from the heat, add the chocolate and stir until combined.
  4. Allow to cool, stirring regularly until a thick paste starts to form which may take 8–10 minutes.
  5. Divide the mixture between the top of the three cold sponges and spread it out over each.
  6. Immediately place the sponges one on top of the other and leave to set.

Equipment

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

Temperature

180°C, Fan 160°C, 350°F, Gas 4 

Cooking time

35-40 minutes
Still has the gluten free product "off" flavor but was still pretty good. I made this cake for our anniversary. My husband who has coeliac said it did have a bit of a gluten free flavor but otherwise he really liked it. I made a chocolate mousse for the filling. I baked it in one 8 inch tin and it took about 60 minutes.
By Jena Bania
04 Jul 2021
This cake turns out amazing! I never write recipe reviews but just had to for this! My boyfriend made it who is NOT a baker and it was still great and easy to follow. We split the mix between 2 20cm tins rather than 3 and have a lovely tall and well risen cake. It really has no tells of being gluten free. So moist yet light and holds very well. As others say we were concerned with how wet it was as a mix but just trust it. We had to do a few substitutions based on what we had in- only had 150mL oil (used melted coconut Oil) so made up the rest with melted stork. Didn’t have caster sugar so used granulated sugar. Also used cashew milk for the milk To make it dairy free.. Had a very mild but pleasant coconut taste from the coconut oil that actually works really well with the chocolate. Made our own frosting frosting with melting a 1:4 ratio stork:dark chocolate then allowing it to stiffen in the fridge which also works great with the cake. And added raspberries to the top. Thanks Doves farm!
By Lisa
25 May 2021
This was a hit with the family. Super moist! Match with Vanilla icecream, melted chocolate and Blueberries :)
By Chelcie Plowright
25 Apr 2021
Hands down the best chocolate cake I have ever made and possibly the best I have ever tasted! I made it as one big cake in a silicone mould and cut it into two and be warned it took around 70min to bake that way (I just kept checking every 5-10min to see if a skewer came out clean). At 40min it was still soup! Absolutely cannot tell it is gluten free. In fact, it was made for a birthday and only eaten the next day and I had fears because gluten free dries out so quickly but it was amazing. I used coconut milk (Koko) and light olive oil. For the ganache I used dairy free Elmlea and Dr Oetker's 54% dark chocolate (also dairy free), added no caster sugar and reduced the cream to compensate. I also tried making a white chocolate ganache with the same ratio of cream to chocolate but it didn't set. Only later did I learn that white chocolate needs a higher chocolate to cream ratio. Make this cake, you will not regret it!
By Debra Cuming
01 Apr 2021
Bloody love this recipe!! Have had so many compliments and disbelief that it's GF! Because of the high liquid content in the mix the cake stays wonderfully moist. I substitute some of the water/milk for fizzy drinks sometimes to give it a bit of extra lift. 10/10 recommend.
By Kate Gridley
22 Mar 2021

Hi . What size eggs Medium or Large ? Full fat milk or semi ? And is it Veg oil ? Thanks

By Katherine Evans
21 Mar 2021

Hi Katherine, many thanks for your review.  We use mixed sized eggs for our recipes, you can use full fat milk or semi skimmed milk and we recommend to use vegetable oil, sunflower oil or coconut oil. Best wishes, FREEE.

By Doves Farm
22 Mar 2021
This recipe keeps on giving - not only did it make for a marvellous space cake (and won a prize) but I've just eaten some cupcakes from the freezer that we made with a bit of left over mixture. They are a triumph.
By Mom of One Baking GF Kid
27 Feb 2021
Excellent cake recipe! Used for a school baking compo and I make a space cake! Not too rich
By One baking GF kid.
19 Feb 2021
Excellent recipe, lovely cake, made no changes to the recipe. I used 2 x 8" round tins for this recipe and it cooked perfectly in 35 mins. If you leave the filling to cool longer, it doesn't sink when you place the sponge on top of the first one.
By Ann Measor
09 Nov 2020
The lightest chocolate cake I’ve ever tasted. Absolutely delicious
By Erica
17 Oct 2020
The best gluten free chocolate cake I've baked (and I've tried a lot of recipes!). Some comments here regarding how wet it is before it goes in the oven - I was surprised at just how runny it was, but it came out moist and delicious. Make sure to cook it for long enough (I did mine in one tin as an entire cake then sliced it to layer it, and it was in the oven for about 50 minutes). The filling and topping recipe is a nice addition, although for the very top of the cake I substituted caster sugar for icing sugar and beat it which seemed to make a thicker, firmer frosting when set.
By miriam
28 Sep 2020
Lovely moist sponge and lots of complements on the cake and icing. Easy to bake, very runny cake batter but trust the recipe- it came out a treat. Did 3/4 quantities across 2x 7” tins. 200ml cream, 200g chocolate and 50g sugar for the ganache was plenty to fill the middle and cover the top.
By Jones
25 Sep 2020
Another winner. I have baked several Doves Farms recipes and they always turn out perfectly. Any uneaten slices can be frozen for later where they work well microwaved and accompanied by a dollop of ice cream.
By Nigel Lorriman
02 Sep 2020
I seriously love this recipe. I've been using it for a year at least. My Dad is GF and a good friend is coeliac. I've found it works just as well as a cupcake recipe too, super quick to whip up and does not taste gluten free. Yum!
By Katherine Howells
01 Aug 2020
Delightful rich cake. Surprised everyone that it was gf.. also my first bake in YEARS and it was foolproof.
By Fiona rusling
30 May 2020
Best gluten free cake I've ever had! I am not an experienced baker but this is fool proof. I followed it exactly and it came out as the most delicious gluten free cake I've ever had. Really recommend! Do not worry about the runny mixture, it cools well and the cake is beautifully moist. I had my last piece a whole week after I had made it, and it was still deliciously moist!
By Louise
25 Apr 2020
The best gluten free chocolate I've ever made. It's light, fluffy and moist. Not too sweet and absolutely delicious. We filled with blackcurrant jam and covered in ganache. Brilliant recipe
By Naomi Kitchen
19 Apr 2020
This turned out very well. The mixture was very runny but it remained moist when cooked. It had a lovely texture. We made a single layer 8 inch and 18 cupcakes with the quantity in the recipe. It doesn't rise a huge amount so needs filling about 2/3 high. As my children are also dairy-free we just decorated with melted dairy and soya free chocolate.
By Gabrielle
04 Apr 2020
Really pleased with this cake better than anything that I have bought gluten free, absolutely well worth making delicious enjoyed every morsel would be great for a special occasion. Thanks Doves,
By Veronica Mclaughlin
02 Apr 2020
Love this recipe. Made for a friends birthday.
By Kirsty Hill
09 Jan 2020
This is a fabulous recipe, yes the mixture is ver wet but when baked it’s like a chocolate fudge cake.
By Sarah Lawman
09 Nov 2019
I used all ingredients except for the boiling water, and it was wet enough but i have not tried eating it yet, it is still in the oven, hopefully it will taste good.
By Tinna
08 Sep 2019
Terrible... Mixer is far too wet and not enough flour to absorb the oil so comes out like a Yorkshire pudding mix, not a cake
By Kathryn Steward
07 Aug 2019
I made this enlightening cake for my family! Little Jimmy has so many allergies and it’s sometimes hard to accommodate but luckily our friendly bods at Doves Farm came through this time and many times again! It was so brilliantly tasty and I confess to single-handedly eating the remainder of chocolate icing! If you don’t want any more than necessary, I would recommend using only 2/3 of that which is recommended for the desired affect! Doves Farm truly is the bee’s knees!
By Mrs Woods
02 Jun 2019
This is an amazing recipe! I’m an experienced baker - but not with gluten free baking. Made it for a friends birthday cake. I was very sceptical about how it would turn out, as the quantities and method seemed quite strange. But it was truly delicious. The only thing I altered slightly was to whisk the eggs really well (to get a little extra air into the mixture) before adding to the other ingredients.
By Philippa
29 Apr 2019
Great cake, I made 3/4 amount in 2 7” tins. Sandwiched together with buttercream, then covered in 150g choc/150ml cream ganache without the sugar. The sponge texture was great and not crumbly like so many GF cakes. The mix is worryingly runny but don’t worry it comes out great. This will definitely be my go to chocolate cake from now on.
By Eleanor Leech
13 Apr 2019
First go at gluten free chocolate cake. Well, it's not bad. Would prefer using butter or oil but other than that it's a good cake. Will definitely use this recipe again. Husband didn't know the difference
By Deborah Evans
31 Mar 2019
Absolutely delicious. You really wouldn't know that this was Glutrn Free. Easy to make but the finished product looks and tastes fabulous.
By SB
16 May 2018

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Ingredients

Change Quantities:
  • CHOCOLATE CAKE
  • 75g cocoa powder
  • 250g FREEE Self Raising White Flour
  • 325g caster sugar
  • 4 eggs
  • 200ml milk
  • 200ml oil
  • 1 tbsp vanilla extract
  • 125ml boiling water
  • oil, for tins
  • CHOCOLATE FILLING AND TOPPING
  • 250g cooking chocolate
  • 250ml double cream
  • 100g caster sugar

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