An Easy Gluten-Free, Refined-Sugar Free Chocolate Cake

An Easy Gluten-Free, Refined-Sugar Free Chocolate Cake

One of the things that we love in this house is a slice of cake with our cup of tea. It is our weekend treat. So, when Grace gets home from school on a Friday afternoon now, she helps me with cake-making duties.

The recipe is really straightforward and easy to follow – and the results are really tasty, even if I do say so myself!

An Easy Refined Sugar-Free, Gluten-Free Chocolate Cake
Yields 8
A moist chocolate cake, great with a spoonful of marscapone
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 3 eggs
  2. 175g self-raising gluten-free flour
  3. 175g coconut palm sugar
  4. 175g softened butter
  5. 1 ½ teaspoons baking powder
  6. 40g cocoa powder
  7. 4 tbsps hot water
For the filling
  1. 100g butter
  2. 2 good squirts of Choc Shot
  1. Preheat the oven to 180 degrees C
  2. Line two 7cm (7 in) deep sandwich tins with greased, non-stick baking paper
  3. Beat together the eggs, flour, sugar, butter and baking powder - I use a Kenwood mixer - until smooth
  4. Put the cocoa in a separate bowl and gradually add the hot water to form a paste then add this to the cake mixture
  5. Spoon the mixture into both tins in equal measures
  6. Bake for around 25 minutes. Check with a skewer, making sure it comes out clean
  7. Leave to cool in the tins and then turn out onto a wire rack
  8. Blend the butter and choc shot together and, once the cake is cold, spread it onto to the cake to use to sandwich the two together
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  1. January 16, 2016 / 4:59 pm

    I have just discovered Choc Shot – amazing! I have no idea how I didn’t find it before. #freefromfridays

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