So many of my clients ask me for good, gluten free chocolate cakes for themselves or their children, and these are a great no-nonsense option that will please everyone regardless of whether they need to avoid gluten.
They are also really easy, which is always a bonus, and they don’t contain any refined sugar so are gentler on the body’s blood sugar control than their refined cousins. You could try putting the mixture into a medium cake tin if you want a whole cake rather than cupcakes.
| Ingredients (serves 2) |
|---|
| 180g unsalted butter, soft (or use dairy free spread) 180g gluten free flour blend, such as Doves Farm 2 tsp gluten free baking powder 180g coconut sugar 3 large eggs, room temperature 1 tsp vanilla extract 45g cocoa/cacao powder 1.5 tbsp milk – use dairy free if milk intolerant |
Preheat the oven to 180 degrees C. Line two cupcake trays with paper cases.
Place the soft butter in a mixing bowl and beat until fluffy. Add the coconut sugar and continue to beat, until the mixture is light and fluffy. Add in the eggs, one at a time, beating well after each addition. Sift the flour, baking powder and cocoa powder together into the bowl and beat gently to incorporate. Add the milk and the vanilla, beating until smooth. Divide the mixture between the cupcake cases and bake in the preheated oven for 20 minutes oven until risen and firm to the touch.
Leave un-iced, or decorate with drizzled melted dark chocolate.
