I have been searching for a gluten free chocolate cake recipe which will freeze well, with mixed results. Not having found a recipe I am happy with, I decided to make my own. This very moist gluten free chocolate cake is not only delicious, but freezes very well! Hooray! It is a great one to make when you have some excess eggs which you want to “preserve”. I also find it very handy to keep a few frozen pieces of cake in the freezer for when you have unexpected visitors or for when time is short. Since I use a bit of almond meal in my gluten free baking, I find the most economical way to buy this is at Costco in a large resealable bag, which I keep in the fridge. Otherwise Aldi is quite economical for almond meal and many other things, plus the quality is great. For baking I find the Aldi gluten free flour to be the best, as some other gluten free flours taste a bit yuk! Anyway, I hope you enjoy this recipe for my very moist gluten free chocolate cake!

Ingredients

  • 125 g soft butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 eggs
  • 1 cup almond meal
  • ¾ cup cocoa
  • ¾ cup Gluten free SR flour (I like Aldi brand)
  • ½ tsp bicarb

Method

  1. Cream butter and sugar
  2. Add eggs and vanilla and beat a little more
  3. Mix dry ingredients together, making sure you have no lumps in cocoa and bicarb
  4. Fold dry mix into wet mix, mixing until combined
  5. Place into a lined square baking tin
  6. Bake at 180 C (170C fan forced) for approx 30 minutes
  7. Done when cake tester comes out clean
  8. Cool on cake rack

Serve with whipped cream and enjoy!