Enter XMAS10 at checkout for 10% off your order until midnight Friday 4th December


Gluten Free Chocolate Madeira Cake

This recipe is ideal for a chocolate cake that needs to be made in advance, the ground almonds in this recipe to help keep the chocolate sponge tender. If you need several layers it would be best to bake them one at a time. We topped our cake with a dusting of icing sugar and some fresh berries. You could create your own personal showstopper cake by adding a chocolate ganache, chocolate curls, or simply tie a large billowing ribbon around the cake.

Free from Gluten, Soya, Wheat



Round Cake Tin Diameter 4" x 10cm 6" x 15cm  8" x 20cm 10" x 25cm
SERVES  8 12 24 48
plain chocolate 50g 100g 200g 300g
butter 50g 100g 200g 300g
water 1 tbsp 2 tbsp 4 tbsp 6 tbsp
eggs 1 2 4 6
greek yoghurt  25g 50g 100g 150g
caster sugar 50g 100g 200g 300g
vanilla extract 1/4 tsp 1/2 tsp 1 tsp 1.5 tsp
FREEE Self Raising White Flour 50g 100g 200g 300g
ground almonds 15g 35g 75g 110g
icing sugar (optional)        
fresh berries (optional)        



  1. Line the cake tin with parchment and pre-heat the oven.
  2. Break the cake chocolate into a bowl standing in boiling water. Add the cake butter and water and leave to melt. When melted together remove from the heat.
  3. Put the eggs, yoghurt, sugar and vanilla into a large bowl and beat them together well.
  4. Add the melted chocolate and beat it into to the bowl.
  5. Sieve the flour and almonds into the bowl and blend everything together.
  6. Tip the mixture into the prepared cake tin and smooth the top.
  7. Bake according to the size of your cake tin and when a cocktail stick pressed into the centre of the cake, comes out clean. Cool the cake in its tin.

Optional Topping

  1. Wrap the cold, cooked cake in aluminium foil and store in an airtight tin or freeze until required.
  2. Serve slices on their own, dusted with icing sugar or accompanied with fresh berries.


4”/10cm, 6”/15cm, 8”/20cm deep round tin; or 10”/25cm deep round tin, parchment paper, electric beaters and mixing bowl


170°C, Fan 150°C, 325°F, Gas 3

Cooking time

4”/10cm -70-75 minutes; 6”/15cm -75-90 minutes; 8”/20cm – 90-105 minutes; 10”/25cm – 105-120 minutes.
baked a 6" version of this and it was delicious, firm, close textured & very chocolatey! Just about to embark on a 12" version for a wedding cake that will be dowelled and stacked..........fingers crossed!!!
By Chrissie Roberts
18 Jul 2019
A really lovely moist sponge, but substantial as you would expect from a madeira - perfect! Not a hint of being too crumbly or dry. You would not know it's GF! Easy to bake as well.
By Angela
08 Jan 2019

Write a review

Find a recipe


You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings