Flavour: Gluten Free Chocolate Cake recipe

Thank you Annabel Langbein for coming up with this amazing Gluten Free Chocolate cake! It is definitely a cake that I would make (and eat!) over and over again. I was so excited that it came out soooo perfectly as it was my first attempt at gluten free baking.


  • 250g best-quality dark chocolate, chopped
  • 2 tbsp brandy
  • 2 tbsp strong, hot black coffee
  • 200g butter, chopped
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 1 ¾ cups ground almonds
  • 6 eggs, separated


  1. Preheat oven to 170°C.
  2. Line the base and sides of a 23cm-diameter springform cake tin with baking paper.
  3. Combine chocolate, brandy and coffee in a large bowl over a pot of boiling water, stirring as the chocolate melts.
  4. Add butter, sugar and vanilla and stir until butter has melted.
  5. Remove from heat and stir in ground almonds.
  6. Lightly beat egg yolks and stir into the chocolate mixture.
  7. Place egg whites in a large, clean bowl and beat to firm peaks. Stir a big spoonful of beaten egg white into the chocolate mixture to loosen it, then fold in the rest of the egg whites.
  8. Spoon into prepared tin and bake until risen and set (about 55 minutes). The cake will still be a little gooey in the centre. It may look a little cracked as it develops a crust and can be quite fragile, but this is normal.
  9. Cool completely in the tin, then transfer to a serving plate and serve with lashings of whipped cream!

TIP: Annabel says that this cake will keep for a week in an air tight container and it also freezes well!



Albie Eaton

I’m Albie. I am a full time Sports Manager, part time student, spare time baker! I love cupcakes, home-style cooking and writing articles for my bestie Kimberley.