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Gluten-Free Chocolate Layer Cake

Categories: Allergy-Free, Cakes/pies, Chocolate, Entertaining
Type: Desserts and Baked Goods

Ideal for celebrations and birthdays, this chocolate cake is delicious, and gluten-free.

Prep Time: 35M

Cooking Time: 45M

Serves: serves 10-12


Gluten free

  • a little flavorless oil for cake pans
  • 6 eggs
  • 11/2 cups superfine sugar
  • 3/4 cup butter or margarine, melted
  • 1/2 tsp vanilla extract
  • 13/4 cups soy flour
  • generous 1 cup potato flour
  • generous 1/2 cup gluten-free unsweetened cocoa powder
  • 11/2 tbsp gluten-free baking powder
  • 2 tbsp milk
Gluten-Free Chocolate Layer Cake photo

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  1. Preheat the oven to 325° F. Oil two deep 8 inch round cake pans and line the bases with parchment paper.
  2. Break the eggs into a bowl and add the sugar. Place the bowl over a pan of gently simmering water and whisk with an electric whisk until thick and pale and the mixture leaves a trail when the whisk is lifted out of the mixture-this will take several minutes.
  3. Remove the bowl from the pan. Gradually add the melted butter or margarine in a thin trail, whisking all the time. Whisk in the vanilla extract.
  4. Sift the flours, cocoa, and baking powder over the surface. Add the milk. Gently fold in with a metal spoon, using a figure eight motion.
  5. Divide the mixture between the prepared pans, and use a palette knife or spatula to spread evenly.
  6. Bake in the oven for about 45 minutes, until risen and firm to the touch.
  7. Cool in the pans for 10 minutes then turn out onto a wire rack, remove the parchment paper and let cool completely.

excerpted from:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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