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Gluten & Dairy Free Chocolate Cake!

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A Two Layer Gluten Free and Dairy Free Chocolate Cake for everyone to enjoy! Fudgey, Chocolatey, and DELICIOUS.

So recently I decided to try a Gluten AND Dairy free diet at the same time, to see if it was maybe both of these things that I am intolerant to… but, I stopped it pretty quickly as I just craved chocolate too much, so I will try it again in the future. I basically have no self control, but I will get back to it. Maybe.

However, in the short week I tried it, I got really upset about how there was basically NOTHING sweet I could eat, that I actually wanted. Like, there are things in the supermarket that you can buy that are either naturally Gluten Free and Dairy Free, but I tend to find they aren’t the things I want. Or there are things that have been manufactured to replicate things which do contain them, but they’re often just a bit s*** in my opinion.

I love all things Chocolate, and all things Dairy. I love all things bread, and all things Gluten. It’s only when you suddenly can’t have something, that you realise just how much you love it! Or, how many things either one appears to be in. Some random pieces of food such as Cool Original Doritos contain Milk?! What?! Why! I obviously can’t say why.. thats how they get their delicious taste, but is damn annoying.

I know I only tried this diet for a week so far, and I am not doing it to lose weight or anything, I’m purely trying to see if its a cause of my stomach issues. For those who have to do this permanently, who are allergic.. I’m sure you’ve got used to it! I do feel sorry for you though. As soon as I couldn’t have dairy, all I wanted was a chunk of Galaxy Chocolate!

I’ve dabbled slightly in Gluten Free Baking before with my Gluten Free Double Chocolate Cookies and Gluten Free Chocolate Cupcakes and a few others, and I’ve done one Dairy Free recipe so far with my Dairy Free Brownies, but I haven’t done both before. I was like oh yeaaahhh it’ll be easy! But yeah, its something you do have to think about. You have to check every single ingredient first, which I made a mistake with before and it was a little odd.

The best thing about this cake, is you can still use real chocolate… but it has to be Dark Chocolate. You do have to still check the Dark Chocolate because some still contain Dairy in small quantities, but most of them are naturally Dairy Free. For example, in this I used a mash up of Tesco Value Dark Chocolate, and a bit of Hotel Chocolate as well because its what had in my cupboard.

The Gluten Free part is actually quite easy, because all you really HAVE to do is swap the flour to a Gluten Free one. I did go a little step further with this cake however after some experimenting and I used some Xantham Gum in this cake. I didn’t use it in my Gluten Free Chocolate Cupcakes as they’re small, and its maybe not necessary. However, with a larger cake the sometimes more crumbly texture of a Gluten Free cake is a bit more problematic.

It’s not an essential ingredient, but its designed to help bind the cake in a way, that gluten would do if you could use it. It prevents the crumble and more dusty texture of Gluten Free. Doves Farm (Branding shown in photo above) do both the Gluten Free Self Raising Flour, and the Xantham Gum in most supermarkets, and this is the brand I would choose hands down!

The other part of this cake, other than the Chocolate which we have covered, is the butter. Butter is something that is important to a cake, other than in a recipe such as a Gluten Free Carrot Cake for example. The best thing product I have found to replicate Butter, is the Stork for Baking & Cooking. It’s the one wrapped in foil. Not the various tubs, the foil one.

I prefer this above other Dairy Free ‘spreads’ for cakes, but you can give whatever a go. The Stork is still designed for baking, but more for biscuits then anything. The good thing is, it still works in cake! It is a little softer however, so the buttercream that you make with it is a tad softer as well… which is why I slather it on.

I know most people will shun the idea that this cake is still a very delicious and fudgey and glorious Chocolate cake, but it honestly is. It’s not ‘healthy’ by any means, because its still a Cake, but its Gluten Free and its Dairy Free. You can see form the images that it looks like a perfectly normal cake, and it tastes INSANE! The buttercream is super chocolatey, and just moreish. Not going to lie, I did eat a few spoonfuls of it on its own. The cake as well, its just lovely.

If you want the cake to be Dairy Free, but you don’t mind about Gluten.. just use regular Self Raising Flour. Or if you are the opposite and you can’t have Gluten, but you don’t mine Dairy… use regular Unsalted Butter in the cake and frosting!

If you need an Egg Free cake as well – check out my Vegan Chocolate Cake and swap the flour for GF with added xantham gum! Enjoy! X

Pin the Recipe!

Gluten and Dairy Free Chocolate Cake!

A Two Layer Gluten Free and Dairy Free Chocolate Cake for everyone to enjoy! Fudgey, Chocolatey, and DELICIOUS. 
5 from 6 votes
Print Pin Rate
Category: Dessert
Type: Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

Cake Ingredients

  • 300 g Dairy Free Butter (Stork in foil/vitalite)
  • 300 g Light Brown Sugar
  • 300 g Gluten Free Self Raising Flour (Doves Farm)
  • 6 Medium Eggs
  • 3/4 tsp Xantham Gum
  • 200 g Dark Chocolate

Buttercream Ingredients

  • 250 g Dairy Free Butter (Stork in foil/vitalite)
  • 1 tsp Vanilla Extract
  • 400 g Icing Sugar
  • 200 g Dark Chocolate

Decoration

  • 12 Strawberries
  • Sprinkles

Instructions

For the Cake

  • Preheat your oven to 180C/160C Fan, and line two 8"/20cm Springform Cake Tins with parchment paper. 
  • Melt your Dark Chocolate in the microwave in short bursts, or in a Bain Marie. Leave to cool to room temperature. 
  • In a large bowl, add your Dairy Free Butter, and Light Brown Sugar. Beat together till light and fluffy. 
  • Add in your Gluten Free Self Raising Flour, Eggs, and Xantham Gum, and beat again till combined. 
  • Add in the cooled melted Dark Chocolate, and fold till combined. 
  • Split evenly between your tins, and bake for 35-40 minutes. Start checking the cake after 30 minutes, if its looked baked. A skewer should come out clean!

For the Buttercream

  • Melt your Dark Chocolate in the microwave in short bursts, or in a Bain Marie. Leave to cool to room temperature. 
  • Make sure your Dairy Free Butter is supple enough to mix first by leaving it to warm on the side for a bit.
  • Add your Dairy Free Butter to a bowl, and beat on its own for at least a minute to loosen it up.
  • Add in the Icing Sugar and Vanilla Extract, and beat again. Add in the melted Dark Chocolate, and fold through. 

For the Decoration

  • Get your first cake, and and slather on half of the Buttercream. 
  • Add on the second cake, and slather on the rest of the Buttercream. 
  • Add a Fresh Strawberry for each slice, and sprinkle over your favourite sprinkles!

Notes

  • If you need an Egg Free cake as well - check out my Vegan Chocolate Cake and swap the flour for GF with added xantham gum!  
  • I recommend DOVES FARM Gluten Free Flour brand for this recipe!
  • I also recommend DOVES FARM Xantham Gum for this recipe - although, the Xantham Gum is optional. It just helps bind the texture. 
  • I used the Stork found in Foil, which is mainly made up of Vegetable Oil, and is Dairy Free. You can use any Dairy Free spread such as Vitalite, but some are softer than others, and the Stork one is designed for Baking. 
  • This cake will last for 3 days once baking, and should be stored at Room Temperature. 
Nutrition Facts
Gluten and Dairy Free Chocolate Cake!
Amount Per Serving
Calories 551 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 9g56%
Cholesterol 65mg22%
Sodium 273mg12%
Potassium 167mg5%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 49g54%
Protein 3g6%
Vitamin A 100IU2%
Vitamin C 5.6mg7%
Calcium 38mg4%
Iron 2.1mg12%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Gluten Free & Dairy Free Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

58 Comments

  • JOEY MCCAULEY
    July 10, 2020 at 10:28 am

    5 stars
    Jane I made this at the weekend for my best friend’s 40th birthday and she was gobsmacked that I’d managed to make a cake that was both gluten and dairy free. Not only that, it really tasted delish. Slightly crumbly which is to be expected with a lack of gluten, I wonder maybe if I didn’t add enough xantham…….the “butter” cream was really wonderful and tasted like there was butter in it. FYI, it’s also pretty awesome heated for 40 secs in the micro and covered with vegan squirty cream 😊

    Reply
    • JOEY MCCAULEY
      July 10, 2020 at 10:29 am

      And for anyone wondering, I used green and blacks organic dark chocolate, which is naturally dairy free xxx

  • Audrey Baird
    July 5, 2020 at 11:32 am

    5 stars
    Hi! I have made this delicious cake before and it was perfection! I unfortunately I am out of gf self raising flour but I have gf plain flour and gf baking powder. Can I use these instead and what would you suggest for amounts?

    Many thanks! Xxx

    Reply
    • Jane's Patisserie
      July 6, 2020 at 6:25 pm

      Hey! I’m assuming it works in the same way that regular flour does – where you use 2level tsps per 150g of plain flour! x

  • Denise
    July 2, 2020 at 3:14 pm

    Hi Jane
    i love your recipes and have been asked to make a diary free chocolate for my friends daughter but she would like the cake covered in fondant as she would like a Elsa themed cake , would this recipe ne suitable to cover in fondant
    many Thanks

    Denise

    Reply
    • Jane's Patisserie
      July 2, 2020 at 7:35 pm

      Hey! Thank you! I believe it should – but naturally dairy free buttercream is softer, so it would be best to refrigerate it/freeze it for a little while before covering so it’s nice and firm!

  • Chloe
    June 22, 2020 at 3:12 pm

    Hi Jane

    If I wanted to make this in x2 6” tins would I half the recipe? Or would that make the sponge too thin?

    Reply
    • Jane's Patisserie
      June 22, 2020 at 9:17 pm

      I would use 2/3 of the recipe to get roughly the same depth x

  • Alana
    June 9, 2020 at 1:43 pm

    Hi, I was wondering if you think this cake would hold up well if made a week ahead and frozen? I like to make the cake in advance and decorate it from frozen, but haven’t made this recipe before and am a little unsure with GF baking!

    Reply
    • Jane's Patisserie
      June 9, 2020 at 1:50 pm

      Hey! Yes, it should be absolutely fine!! Make sure to protect the sponge well in the freezer to prevent any freezer burn!

    • zoe clemence
      July 16, 2020 at 9:32 am

      Hi Jane! I was just wondering if fresh strawberry would work inside the cake ? If so would it be 150g like raspberrys would to the amount of ingredients?

    • Jane's Patisserie
      July 16, 2020 at 10:16 am

      I haven’t tried it with this cake – and theoretically it should be okay if you still use the xantham gum to help bind the sponge. Without it may fall apart slightly! And yes I would say max 200g! x

  • Lucy Chapman
    May 18, 2020 at 9:57 pm

    Hi Jane,

    Just wondering if these could be cupcakes instead? If so, would I need to change anything?

    Thank you, Lucy x

    Reply
    • Jane's Patisserie
      May 19, 2020 at 8:15 am

      I would half the recipe for 12 cupcakes – baking them for about 20 minutes!x

  • Bianca
    May 12, 2020 at 9:24 am

    Hi Jane,

    If I just have one cake tin, would I just half the recipe? Thanks!

    Reply
  • Daisy
    May 5, 2020 at 8:24 pm

    5 stars
    Hi Jane, I absolutely love your recipes and love that you’re branching out to free from food! One of my oldest friends turns 17 soon, so I thought for her birthday in lockdown I would bake her a cake to leave on her doorstep (she lives around the corner so can drop it on my daily dog walk!). She is Dairy-free, and I was hoping to make a 3 layer cake (and cover it in icing with a dark chocolate drip around the side). Do you have any suggestions on the adaptations I would need to do in terms of ingredients, quantities, etc to make this? Sorry I know it’s a big/long request I just really want to make her birthday as special as it can be given the circumstances and don’t want to risk messing it up!

    Reply
    • Jane's Patisserie
      May 5, 2020 at 9:39 pm

      Hey! Ah thats cute. For a three layer cake, you could easily just add on another half of the mix, and bake into a third tin! Or follow the steps of my other three layer drip cakes, but use dairy free alternatives like the stork block! x

  • Magz
    February 2, 2020 at 8:09 pm

    Absolutely LOVE this recipe! My son is GF, DF & EF but he goes ok when egg is cooked in baking! I served it to everyone at his birthday party and they couldn’t believe it was GF & DF! It’s my “go to” choc cake recipe now! Thanks for an incredible recipe 🙂

    Reply
    • Jane's Patisserie
      February 3, 2020 at 12:56 am

      Ahh that’s amazing!! I’m so glad!!

  • Caroline Litteboy
    November 16, 2019 at 9:28 am

    Stupid question time 😂
    You said about stork in foil…. I have stork in a tub is that still acceptable to use please

    Reply
    • Jane's Patisserie
      November 16, 2019 at 4:03 pm

      Have a look at the ingredients of the stork… the foil wrapped block one is dairy free, the tub ones aren’t.

  • Emma Hunt
    September 17, 2019 at 1:52 pm

    If i was wanting to make this as a victoria sponge, or even a caramelly cake would i just take out the chocolate? Amd obviously change the filling

    Reply
    • Jane's Patisserie
      September 17, 2019 at 8:32 pm

      Yes, you need to up the flour though in place of the cocoa powder!

  • Kelly Honey
    September 17, 2019 at 10:07 am

    Hi,
    Can you just exclude the chocolate to make this into a plain sponge?
    LOVE your recipes
    Kelly

    Reply
    • Jane's Patisserie
      September 17, 2019 at 12:15 pm

      Yes, you need to up the flour though in place of the cocoa powder!

  • Emma
    April 4, 2019 at 5:37 pm

    Hi Jane, I make majority of your recipes and in love, my boyfriend is gluten free so he doesn’t get to eat anything I bake so thinking of making this for him minus the dairy free stuff, but wandered if can change the dark chocolate to milk chocolate at all? As he’s not a huge fan in dark chocolate

    Reply
    • Jane's Patisserie
      April 4, 2019 at 9:34 pm

      Hiya! You can do for the buttercream yes, but in buttercreams the dark chocolate just makes it nice and chocolatey, the icing sugar takes away the bitterness of it! x

  • Amanda
    February 26, 2019 at 10:09 am

    Hi, just wondered if you knew how much to adjust the amounts if you were going to make a 3 layered version?

    Reply
  • Hasina
    February 22, 2019 at 7:55 pm

    Hi, just wanted to know if this is ok for someone with a nut allergy

    Reply
    • Jane's Patisserie
      February 22, 2019 at 8:56 pm

      That is up for you to check – you need to check ingredients.

  • C Iles
    January 12, 2019 at 10:44 am

    Hi
    Would this be suitable for covering in sugar paste for a birthday?
    Thank you

    Reply
    • Jane's Patisserie
      January 12, 2019 at 7:50 pm

      I wouldn’t use as much buttercream, as it’s very soft – but it would be worth a try! Most cakes I cover have a stronger structure such as Madeira cake, but that’s difficult to achieve with GF and DF! X

  • Paula
    November 13, 2018 at 8:06 am

    Hi Jane!
    I have made this cake a couple of times now and it is so nice! My friend wants me to make the gluten free version for her, it doesn’t need to be dairy free so could I use in the cake Stork instead of butter? I will use butter for the buttercream as usual but I just wanted to check about the cake. Thank you! 🙂

    Reply
    • Jane's Patisserie
      November 13, 2018 at 9:26 am

      Yes you can use Stork for the sponge, and unsalted butter for the buttercream and keep the rest as is! xx

  • Emma
    November 12, 2018 at 9:20 pm

    Hi there,
    I only have one spring form tin (square)
    Could I put the whole amount in one & just cut it into 2 once baked or is there a risk of it not cooking properly with so much in one tin? I want to make this at the weekend for my sons birthday 😬

    Reply
    • Jane's Patisserie
      November 13, 2018 at 9:27 am

      It depends entirely on the size of the square tin, as a 9″ square = a 10″ round roughly, which is 2/3 bigger than the 8″ rounds I use. x

  • Alison
    October 24, 2018 at 9:50 am

    Hello,
    Can I use ordinary caster sugar instead of the light brown or will it make a difference to the taste?

    Reply
    • Jane's Patisserie
      October 24, 2018 at 1:09 pm

      It will make a difference to the taste, but you can still use caster sugar if you prefer.

  • Niki
    October 21, 2018 at 9:48 am

    5 stars
    Thank you, great recipe!! I separated the eggs and added the beaten egg whites at the end and the cake turned out real nice and fluffy… 🙂

    Reply
  • Katie
    September 26, 2018 at 4:04 pm

    Hello!

    I’m making a gluten and dairy free cake for a birthday and want to try your recipe, but I was wondering if the Xantham Gum an essential ingredient? I’ve never heard of it before and don’t actually know what it’s for.
    If so where could I buy it from?

    Thanks 🙂

    Thanks

    Reply
    • Jane's Patisserie
      September 26, 2018 at 7:37 pm

      As mentioned in the post it’s not an essential ingredient, but it helps bind it and make it more cake like. Most supermarkets sell it in the freefrom section. x

  • Anna
    September 5, 2018 at 10:55 am

    Hi ya, I’m absolutely loving your recipes, just lush!! Can I ask a silly question,i want to make a special birthday cake for my partners birthday, his mum is gluten and dairy free. Could I double the butter cream and cover the cake and decorate with chocolates? Would butter cream hold? X thanks Anna xxx 😀

    Reply
    • Jane's Patisserie
      September 5, 2018 at 11:04 am

      Personally I haven’t tried it yet, as this buttercream is naturally quite a bit softer due to being dairy free. You could definitely try it, but I would say it could easily slop down a bit so might be safer to have a tester if you can x

  • Adrienne Swan
    July 15, 2018 at 9:53 am

    I made this yesterday for a friend. Not being used to gluten free baking, the sponge felt unusual, a bit dry. It was actually ok on tasting, but I added a drizzle which worked really, really well. I used cherry brandy and caster sugar, same quantities as for the drizzle on the elderflower and lemon cake. I guess the black currant cordial would also work in place of the brandy, if you were aiming for alcohol free…..

    Reply
    • Jane's Patisserie
      July 15, 2018 at 10:06 am

      The texture does seem different, but if you eat it normally its just as good as normal cake 🙌 if it was dry it might’ve been slightly overbaked, but the drizzle sounds delish!

  • Paula
    July 12, 2018 at 9:58 pm

    5 stars
    Hi Jane!
    I made this cake today and totally agree with you- it is so chocolate! It’s a definite winner!
    I’ll definitely be making this again!
    Thank you!
    Paula

    Reply
    • Jane's Patisserie
      July 13, 2018 at 9:42 am

      Ahh yay! I’m so glad you enjoyed it!!

    • Paula
      July 24, 2018 at 7:56 am

      I know this may sound ridiculous but but I know you said you can swap for ordinary flour but I like the recipe so much that do you think it would be okay with normal flour and normal baking spread? I really like the taste so do you think it would work?

    • Jane's Patisserie
      July 24, 2018 at 8:55 am

      I wouldn’t use normal baking spread for the buttercream, I would use actual unsalted butter because normal baking spread is a lot softer than even the dairy free one. And you don’t need to use the xantham gum either. But you can make it into a ‘normal’ cake easily! x

    • Paula
      July 24, 2018 at 9:35 am

      Thank you! It was more for the cake as it’s so nice 🙂
      Great recipe!

  • Donna
    July 5, 2018 at 7:33 am

    I was eagerly reading your blog post, loving the sound of it… Then I scrolled to.the ingredients list…. Gasped in horror…. 6 eggs… those horrible little.things that will make me need my epi-pen… Arghhhhhhhh
    Oh well I hope everyone else enjoys it, it looks fantastic

    Reply
    • Jane's Patisserie
      July 5, 2018 at 9:06 am

      It’s advertised as Gluten Free and Dairy free, not egg free… but thank you, its very tasty 😊

    • Mimi
      December 4, 2018 at 3:15 pm

      5 stars
      Is it possible to use an egg replacer for this recipe and still get the same results? I made this cake before and absolutely loved it but i have a few vegan friends who id like to make this for.

    • Jane's Patisserie
      December 4, 2018 at 7:08 pm

      I have no idea I’m afraid!! x

  • bethia watson
    July 4, 2018 at 9:48 pm

    what sprinkles do u use

    Reply
    • Jane's Patisserie
      July 4, 2018 at 10:02 pm

      Little bronze crunch sprinkles from Waitrose

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