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Gluten-Free Chocolate Cake

Since my son was diagnosed with coeliac disease it’s been an epiphany to discover recipes like this one, which mean dietary restrictions don’t necessitate a life of deprivation. But even if you’re not on a gluten-free diet you’ll love this cake. It’s just good-quality chocolate (ideally at least 70 percent cocoa solids) held together with eggs, sugar and almonds. It ends up with a crust on top, which may crack a little – this isn’t a mistake, it’s part of the charm.

Annabel Langbein Gluten-Free Chocolate Cake Recipe
This recipe is from ESSENTIAL Volume Two: Sweet Treats for Every Occasion
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Gluten-Free Chocolate Cake
250g / 8 oz dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped 2 tbsp brandy 2 tbsp strong, hot black coffee 200g / 6½ oz butter, chopped 1 cup caster sugar / superfine sugar 1 tsp vanilla extract 1¾ cups ground almonds 6 eggs, separated To serve (optional) chocolate shavings, cut with a vegetable peeler cocoa, to dust chocolate sauce vanilla ice cream

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/glutenfree-chocolate-cake/793/
EMAIL PRINT
Cook time:
ready in 1 hour, 15 mins
Serves:
10 - 12
  • 250g / 8 oz dark chocolate (I use Whittaker's 72% Cocoa
    Dark Ghana), chopped
  • 2 tbsp brandy
  • 2 tbsp strong, hot black coffee
  • 200g / 6½ oz butter, chopped
  • 1 cup caster sugar / superfine sugar
  • 1 tsp vanilla extract
  • 1¾ cups ground almonds
  • 6 eggs, separated

To serve (optional)

  • chocolate shavings, cut with a vegetable peeler
  • cocoa, to dust
  • chocolate sauce
  • vanilla ice cream

Preheat oven to 170°C fanbake. Line the base and sides of a 23cm springform cake tin with baking paper.

Combine chocolate, coffee and brandy, if using, in a large bowl and melt over a pot of simmering water, or in short bursts in the microwave, stirring until chocolate is melted. Add butter, sugar and vanilla and stir until butter has melted. Remove from heat and stir in ground almonds. Lightly beat egg yolks and stir into the chocolate mixture.

Place egg whites in a large, clean bowl or electric mixer and whisk until firm peaks form. Stir a big spoonful of beaten egg white into the chocolate mixture to loosen it, then fold in the rest of the egg whites. Spoon into prepared tin and bake until risen and set (40-50 minutes). The cake will still be a little gooey in the centre. It may look a little cracked as it develops a crust, and can be quite fragile, but this is normal.

Cool completely in the tin, then dust with cocoa if desired. To serve as a dessert, serve with chocolate sauce and vanilla ice cream. It will keep in an airtight container for more than a week and also freezes well.

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37 comments

Hi Annabel. First time I tried this recipe it was a flop and came out more like a brownie. But this time added 1 cup of gluten free flour and three teaspoons of GF baking power to the almond / chocolate etc mix, this addition cup of GF flour and 3 tspns of GF baking powder is what we use in a similar GF Greek Orange Syrup Cake recipe. It worked a treat and came out like a nice moist chocolate cake. Cheers, Ron.
Ron klok September 29, 2019
Hi Annabel, I’d love to try making this GF chocolate cake for my daughter who is Coeliac , she is also allergic to nuts , can I substitute the almonds for anything else or just leave them out ? Thks xx
KymBerry August 11, 2019
I am baking a birthday cake for 15 people. I am going to get a successful result if I make 1 1/2 times the recipe in a 23cm tin? Thanks
Jogas February 18, 2019
RASPBERRY COULIS 2 cups frozen raspberries, let then unfrost. strain it so you won't get the seeds, add 1/3 cups of powdered sugar. and mix it all well!!!! :)
sharone March 24, 2018
Dear Annabel, yesterday I saw you on TV. You prepared this chocolate cake with raspberry sauce. Unfortunately I didn't catch the recipe for sauce from raspberry and I can't to find it among your recipes. May I ask your for this recipe? Thank you
EveCZ February 08, 2018
Hi Mego, I usually use a springform tin - so remove the base, place a piece of baking paper on top then close the rim over the paper. Then line the sides with a strip of paper. Hope this makes sense!
Annabel Langbein December 07, 2017
Annabella, I am a dummy, when you say line bottom and side if rin, one piece of paper or a circle and a strip?
Mego November 16, 2017
"I love this recipe! Excellent taste" This is a really beneficial for everyone. "THANKS for sharing very good cake recipe". http://www.cakengifts.in/cake-delivery-in-maharani-bagh-delhi
CakenGifts.in May 17, 2017
Hi Tara, The egg white needs to be gently folded in so they do not lose too much air. It does need to be completely folded in - with no white streaks. The cake is a dense, pudding like cake rather than a sponge. Hope this helps!
Annabel Langbein December 22, 2016
I have just made this cake and it smells delicious! The only disappointment is that it didn't rise so I have a bit of a flat cake. When folding in the egg white should it be completely mixed into the batter or should the white be left as fluffy bits in the mixture? Not sure if this was the reason it didn't rise but I wasn't quite clear on this step. Thanks heaps.
Taran September 21, 2016
What you have created here is sensational Annabel - i made one on Monday for my wife's birthday which we celebrated tonight. I left it in the cupboard with a tea towel over it, served it up tonight at Mexico restaurant and gosh it was delicious! Even one of our friends on the low FODMAP diet was able to enjoy a good slice of it. What a pleasure to be able to share that goodness. Cheers
Michael McCormack May 11, 2016
Hi Pam, You cannot save or upload the recipes from the website - although you can print them or find them in Annabel's books. This cake is from Simple Pleasure. Happy baking!
Annabel Langbein February 21, 2016
Hi Carolyn, We have not tried the cake with a sugar alternative - but would love to hear how you get on when you try it! Happy cooking!
Annabel Langbein February 21, 2016
If you are looking for Chocolate Cupcakes - try these ones! http://www.annabel-langbein.com/recipes/onepot-chocolate-and-raspberry-cupcakes/544/
Annabel Langbein February 21, 2016
If you want to make this as individual cakes, grease and line small cake tins or ramekins. Bake at the same temperature for 15-20 minutes. The raspberry coulis is not on the website - it is super easy to make! Thaw 2 cups of frozen raspberries. Pass them through a sieve and stir in 1/2 cup icing sugar. Happy cooking!
Annabel Langbein February 21, 2016
The raspberry coulis is not on the website - it is super easy to make! Thaw 2 cups of frozen raspberries. Pass them through a sieve and stir in 1/2 cup icing sugar. Happy cooking!
Annabel Langbein February 21, 2016
Hi Annabelle, I recently watched your show where you made the individual flourless chocolate cakes with Raspberry coulis dribbled on, just as slkeith remembers-no dreaming there by slkeith. but I cannot find that recipe with Raspberry coulis. is it too new? but I love your shows as recipes are so refreshing and simple, yet delicious.
Kaetzle January 12, 2016
Hi Annabelle, Is this similar to the flourless chocolate cake with raspberry sauce dribbled on top, but I remember it being cooked in individual ramekins...or did I just dream this up?
slkeith January 11, 2016
Hi there Annabel, I am wondering if this cake can be made into cup cakes and if so how long would I bake them for. Unless you have a chocolate cup cake recipe to share. Am making them as part of an anniversary cake for the 3rd October
NannyS September 21, 2015
This is a winner all round. it tastes delicious and a big hit with young and old - I even got compliments from a teenager. It keeps and it's gluten free. i made it exactly as the recipe, and used the same timings for cooking and it was perfect. Think it's my favourite chocolate cake of all time. thanks a lot.
therapina August 22, 2015
Hi Annabel, this sounds so delish! I was wondering if there would be a substitute for the castor sugar. Coconut sugar or something else, Stevia?? Carolyn.
kiwicarolyn August 17, 2015
Annabel, this is lovely! I wanted to save it in "my recipes' but is that possible? Or is that section for ones we upload? Pam
pamdaley August 03, 2015
Love that you give options for substitutes eg. Coconut oil. I am living the healthy life at the moment (well from here on in. I am a 52 year old newbie hehe!) Learnt so much and can see by some of your recipes this doesn't mean depriving oneself of tempting yet healthy choc cakes. One thing I have learnt is that the 70% 85% etc chocolate bars are best for cooking (and eating moderately) who would have thought. Enjoy your away time and thank you again for not only the recipes but also the alternative ingredients.
Brenj July 31, 2015
I Must try that wonderful Chocolate cake recipie. Thankyou Annabel!! Love your show.
LouiseM1 July 30, 2015
Hi Vesna and Migrant – We haven't tested the cake with coconut oil but it's usually safe to substitute butter with the same quantity of a dairy-free oil. I see Binz says she has had success with rice bran oil. Let us know how you get on! I've also shortened the cooking time in the recipe above in response to people's feedback – every oven cooks differently so it's always best to set the timer for 5-10 minutes before the stated cooking time so you can check it and put it back in for a little longer if necessary. Happy baking!
Annabel Langbein July 30, 2015
Dear Annabel, thank you so much for your wonderful and inspiring recipes. I really enjoy following your shows. My question in regard to your gluten free chocolate cake is: would it be possible to substitute butter with the coconut oil? If yes, how much of it would I have to use in this recipe? Thank you!
Vesna Gruppman May 30, 2015
I used 250g Whittakers dark chocolate & needed only about 40 mins to bake. Everyone loved the cake. Thanks Annabel for the recipe.
LizC May 10, 2015
Thanks for sharing Binz - great to hear when people make substitutes successfully!
Annabel Langbein January 11, 2015
Hi Mallory - you can use another alcohol or even 2 more tablespoons of coffee instead. Happy cooking!
Annabel Langbein January 11, 2015
Could the brandy be left out or substituted for another alcohol? :)
malloryg December 01, 2014
Yum, Yum!!!!! This cake is so rich and moist! It got lots of complements Thank you Annabel=)
Michelle Bramwell November 04, 2014
I just made this cake yesterday both gluten and dairy-free. And still delicious. I agree with Jan with the cooking time 55mins too long in my oven. I used Lindt 85% cocoa chocolate which is diary-free and i substituted the butter for approx. 3/4 cup of rice bran oil. Yum! Thanks Annabel.
binz October 28, 2014
Could this cake be made with some sort of oil as a substitute for butter for a dairy free option?
Meggrant August 14, 2014
Thanks Jan - yes always good to put the timer on as every oven is different!
Annabel Langbein July 23, 2014
Ive just recently been diagnosed with Gluten intolerance and as it was my birthday today i wanted a gluten free chocolate cake and this was perfect, will definitely be making this again. Decadent and delicious.
TraceyLee June 08, 2014
DELICIOUS. thankyou for an easy recipe. My friend and I both made it and it was cooked in 40 mins not 55. Might be a good idea to put a timer on :)
Janmclean May 16, 2014
thanks annnabel,what an easy recipe fro the summer annual, i love it...
петяспасова April 08, 2014
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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