Mum's Chocolate Cake Gluten Free Version

This recipe is a gluten free adaptation of the chocolate cake my mother made when I was a child.  I have seen her make it in a roasting dish, quadrupling the recipe and it disappear in less time than it took to make.  It's great because it's egg free and can be made dairy free as well. I love this recipe because it tastes just as good as the non-gluten free version and it's super quick and easy to make.

I posted the original Never Fail Chocolate Cake recipe a few weeks ago if you have no need for a gluten free version.

I often make double the recipe, bake it in two small round tins and put (mock) cream and jam in the middle.

Melt

The Wet Ingredients

The best thing about this recipe (apart from how good it is) is that it's made in a pot. You just melt, mix and pour!

The first thing you are going to do is melt the sugar, butter, half a cup of milk and the Golden Syrup in a large saucepan. If you've never used Golden Syrup before or you can't get it read about some substitutes here.

You can also use any type of milk in this recipe as well as butter substitutes.

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The Rising Agent

The next thing you do here is add the rising agent - in this case, it's baking soda. Simply mix the baking soda with the remaining milk. It won't froth up like it does when you put baking soda into hot milk but what will happen is that it will make your mixture a little frothy when you add it to the wet ingredients. Just pour it in and mix it with a spoon.

Mix

The Dry Ingredients

Sift the dry ingredients and add them to the mixture. Give it a good mix with a spoon. You don't need to be precious at all about this recipe, no folding or worrying about losing the air.

When it's ready, it will still have a few lumps but that's OK. As long as they aren't large lumps of dry unmixed ingredients, it will all be OK.

Pour

Prepare a baking dish by lining it with silicone baking paper.

I use my 20cm (8 inch) brownie dish like the one below.

If it's for a special occasion, I will split the recipe between two 18cm (7 inch) round tins like these ones.

I put cream and jam in the middle or use buttercream icing like with the cake below. My apologies for the blurry photo - it was the only one I could find.

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Recipe

Ingredients:

• 125 grams butter or dairy free spread
• 1 small cup of white sugar
• 1 cup of milk, soy or rice milk
• 1 tablespoon golden syrup
• 1 teaspoon baking soda
• 1 1/2 cups gluten free flour mix
• 1 1/2 teaspoons guar gum
• 1 tablespoon cocoa

Method:

1. Preheat the oven to 180 degrees celsius.
2. Melt the butter, sugar, golden syrup and 1/2 cup of milk, soy or rice milk in a large saucepan, stirring often and being careful not to burn.
3. Then mix together the remaining milk, soy or rice milk with the baking soda. Add this to the melted ingredients.
4. Sift the gluten free flour mix, guar gum and cocoa and add this to the melted ingredients. Whisk well to ensure that all the ingredients are wet.
5. I use a round 8 inch (20cm) tin which has been greased and the bottom lined with parchment baking paper.
6. Bake at 180 for 20-30 minutes or until a skewer comes out clean.

I hope you enjoyed this recipe and that you make this super simple, yummy cake.

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