Gluten & Dairy Free Chocolate Cake!

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! Enjoy! X

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Gluten and Dairy Free Chocolate Cake!
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

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

Course: Dessert
Cuisine: Cake
Servings: 15 Slices
Calories: 551 kcal
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
  1. Preheat your oven to 180C/160C Fan, and line two 8"/20cm Springform Cake Tins with parchment paper. 

  2. Melt your Dark Chocolate in the microwave in short bursts, or in a Bain Marie. Leave to cool to room temperature. 

  3. In a large bowl, add your Dairy Free Butter, and Light Brown Sugar. Beat together till light and fluffy. 

  4. Add in your Gluten Free Self Raising Flour, Eggs, and Xantham Gum, and beat again till combined. 

  5. Add in the cooled melted Dark Chocolate, and fold till combined. 

  6. 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
  1. Melt your Dark Chocolate in the microwave in short bursts, or in a Bain Marie. Leave to cool to room temperature. 

  2. Make sure your Dairy Free Butter is supple enough to mix first by leaving it to warm on the side for a bit.

  3. Add your Dairy Free Butter to a bowl, and beat on its own for at least a minute to loosen it up.

  4. Add in the Icing Sugar and Vanilla Extract, and beat again. Add in the melted Dark Chocolate, and fold through. 

For the Decoration
  1. Get your first cake, and and slather on half of the Buttercream. 

  2. Add on the second cake, and slather on the rest of the Buttercream. 

  3. Add a Fresh Strawberry for each slice, and sprinkle over your favourite sprinkles!

Recipe Notes

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*
Total Fat 36g 55%
Saturated Fat 9g 45%
Cholesterol 65mg 22%
Sodium 273mg 11%
Potassium 167mg 5%
Total Carbohydrates 53g 18%
Dietary Fiber 1g 4%
Sugars 49g
Protein 3g 6%
Vitamin A 2%
Vitamin C 6.8%
Calcium 3.8%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.

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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8 comments

  1. 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…..

  2. 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

  3. 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

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