Gluten-free Chocolate Cake with Rocher-inspired Icing
Moist. Dense yet light. Decadently chocolatey and with the ability to make it gluten-free like ALL of the 180 recipes in The Wholesome Cook book. The icing doubles as a real food nutella, so clever. And the cake? I don’t know anyone who has stopped at having just one piece!
One of the favourite blog recipes has been transformed for The Wholesome Cook book. I shared it on stage at the Smooth FM Festival of Chocolate at the Rocks on Saturday 12th September. With tastings that went down a treat.
Now, it’s a cake that’s a little indulgent and as adaptable as it is beautiful to look at and, not to mention, delicious. That’s the whole premise of the book, too. Eat food that’s best for your body. Be flexible when catering for a crowd or entertaining friends with intolerances.
The cake can be made using wholemeal flour, or teff flour which makes a wonderful version that’s also gluten-free. Best of all it is easy to make and uses just a few pantry staples, plus good quality butter or coconut oil for the dairy-free version. The celebration shot was actually take on the day of Helena’s birthday – she was one of my assistants helping with cooking the book for the shoot.
It is versatile enough to use as a ‘mudcake’ to be covered in frosting for birthday cakes, can be layered with whipped cream and jam, baked in a muffin tin for lunchbox-sized treats or made into 27-or-so baked donuts.
How cute are they?
I have made the cake and these donuts so many times now. Hands down it’s one of my favourite last minute party cakes that turns out no matter the oven. In fact, it is our family’s favourite celebration and cupcake-drive cake.
I chose to make the Rocher-inspired icing because hazelnuts go so well with chocolate and the broken up wafer (gluten-free waffle cones or buckinis for a gluten-free version) add an interesting crunch to the mix. If you are allergic to nuts you may, of course choose to use just a plain cream-based ganache icing and omit the nuts from the topping.
If you can have them though, the icing makes a wonderful, real food… NUTELLA! Store it in a jar and spread on your choice of bread or rice cakes. Delish.
Serve the cake while still slightly warm in the middle, as the vanilla and cocoa aroma is much more intense then and the cake is even more spongy and soft. Leftover cake can be kept in the fridge for upto 5 days, but I’m sure it will never last that long…
Want the recipe?
Head over to The Alimental Sage to grab the recipe. There’s an interview and a bit more about the book, too.
The recipe for this cake and 179 more refined sugar-free recipes, all with gluten-free options and adapatble to other common dietary lifestyles is also in my cookbook.