For the past 6 months I have been wanting to add a range of gluten cakes to the Cake Date flavour range. But and it's a big but, I didn't want to compromise on flavour and texture. Gluten free cakes are have a reputation for having a "flavour void" and a slightly undesirable texture. There was no way I was going to add a gluten free cake to my menu that wasn't as delicious as my other cakes.
This gluten free chocolate cake, in my opinion ticks all the boxes. It's super chocolatey, moist and has a tender crumb. In fact, I was asked by a coeliac sufferer if I was sure that it was gluten free because she thought it was so yummy.
I have adapted this recipe from 84th&3rd. I love Jennifer's passion for food. I have tweaked this recipe a little but it remains dairy and soy free.
- 3 eggs, lightly beaten
- 2 cups finely grated pumpkin (260g)
- 3/4 cup of coconut sugar
- 1/4 cup water
- 1/2 cup extra virgin coconut oil, melted and cooled
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda (bi-carb soda)
- 1/2tsp flakey sea salt
- 3/4 cup cocoa or raw cacao
- 1/4 cup coconut flour
Grease two 15cm cake tins and line the bases with baking paper. Set aside.
Mix coconut sugar and water in a small bowl to make a syrup. Set aside
Sift dry ingredients onto a piece of baking paper. Set aside
Whisk eggs, pumpkin, vanilla, coconut oil, coconut syrup ina medium size bowl. Add dry ingredients and mix well.
Pour into prepared cake tins and bake at 160 degrees for approximately 25-30min or until the cakes start to come away from the sides if the tin. Cool for 10 min in the tin and turn onto a wire rack to cool completely.
Be sure to chill these cakes in the fridge for at least 6 hours before you fill and ice with you favourite icing.