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Gluten Free Chocolate Madeira Cake

This chocolate cake is especially good if you are baking in advance as the ground almonds will help to keep the sponge tender. It would make a fabulous celebration cake or gluten free wedding cake or could be served naked with a few fresh berries and a dusting of icing sugar. If you are baking more than one cake, it is best to cook them one at a time.

Free from Gluten, Soya, Wheat
Vegetarian

Ingredients

Chocolate Madeira Cake

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

Chocolate Ganache Icing

Round Cake Tin Diameter 4" x 10cm 6" x 15cm  8" x 20cm

10" x 25cm

SERVES  8 12 24 48
milk chocolate 75g 100g 150g 200g
double cream 75g 100g 150g 200g
fresh berries optional optional optional optional
icing sugar, for dusting 1 tsp 1 tsp 2 tsp 1 tbsp

Chocolate Madeira Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of your chosen size of tin and insert a baking liner or parchment paper.
  3. Break the cake chocolate into small pieces in a bowl standing in boiling water.
  4. Add the cake butter and water and leave to melt. When melted together remove from the heat.
  5. Break the eggs into a mixing bowl.
  6. Add the yoghurt, caster sugar and vanilla extract and beat them together well.
  7. Add the melted chocolate, beating to mix.
  8. Sieve the flour and almonds into the bowl and blend everything together.
  9. Tip the mixture into the prepared cake tin and smooth the top.
  10. 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.
  11. When cold, turn the cake out of the tin, wrap it in aluminium foil and store in an airtight tin or freeze until required.

Chocolate Ganache Icing

  1. Break the chocolate into small pieces.
  2. Put the cream into a saucepan over a medium heat.
  3. When the cream is almost boiling, remove the saucepan from the heat and stir in the chocolate.
  4. Allow the icing to cool for a few minutes stirring until it thickens slightly.
  5. Spread over the top and sides of the cake.
  6. Leave until set before serving.

Gluten Free Chocolate Wedding Cake

If you are assembling more than one layer use a cake board for each layer. To protect and support each layer below the top one, measure and cut four lengths of thin wooden dowels the depth of each cake.  Press the support right through that cake so that it will support the cake board above it. Decorate the cake as you wish.

Equipment

4”/10cm, 6”/15cm, 8”/20cm or 10”/25cm round cake tin, baking liner or parchment paper, electric beaters, 2 x mixing bowls and saucepan

Temperature

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

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Ingredients

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