Delicious gluten free chocolate cake, perfect for a birthday. Enjoy a delicious homemade cake, gluten free and with few ingredients.

pastel de chocolate sin gluten

If you’re celebrating a birthday and need a gluten free cake or dessert, you have to try this recipe. This gluten free chocolate cake is super fluffy and delicious.

Baking a gluten-free birthday cake is easier than you think. You just need to use a gluten-free flour and follow some of my tips to make the batter rise (because making a gluten-free cake fluffy and rise well is a little more difficult).

TIPS for the best gluten-free chocolate cake

Some tips to get an extra fluffy gluten-free cake


pastel de cumpleaños
  1. Beat the egg whites until stiff peaks form
    To get a fluffy batter, it’s very important to beat the egg whites together with the sugar and a pinch of salt. If you beat it until stiff, you’ll get an extra fluffy cake.
  2. Baking time
    To make the chocolate sponge fluffy and slightly moist, control the baking time, don’t bake it for too long. If you overdo bake, it’ll be a little too dry.
  3. Coconut and currant syrup
    When baking, adding some extras give a cake the perfect flavor. To give it a delicious and slightly sweet touch, you can use coconut syrup, currant syrup or vanilla essence.

How to make this gluten-free chocolate cake

All the ingredients for baking the best gluten-free cake

Decorate the cake with cream to make it delicious.

Tip: If you use a cake pan with a larger diameter, the cake will take less time to bake.

tarta de chocolate

Step by step to prepare this chocolate cake.

The preparation of this cake is very simple: first, separate the egg whites from the yolks.

Put the 6 egg yolks in a bowl together with 135 g of white sugar. Beat them with an electric mixer for about 5 minutes until the dough rises and takes on a whitish color. Add the softened butter and beat until a cream is formed.

Melt the chocolate. You can melt the chocolate in a water bath or in the microwave.

Add the vanilla essence, coconut syrup, currant syrup, a pinch of salt flakes and the melted chocolate to the batter. Stir everything well and add the flour and the packet of baking powder. Continue beating and set the dough aside.

*You can incorporate the sifted flour to avoid lumps and get a fluffier dough.

In another bowl, beat the 6 egg whites with a pinch of fine salt and 100 g of powdered sugar or white sugar until stiff peaks form. I beat the egg whites with the Thermomix, but you can also beat them with an electric mixer or by hand.

Pour the beaten egg whites into the other bowl and stir them in very, very slowly with a spatula. Mix gently until everything is combined.

Pour the batter into a cake pan. You can use a round or rectangular cake pan. Bake the cake in the lower part of the oven at 170ºC-180ºC for 30-35 minutes. If you find that the cake isn’t baked all the way through, bake it for a few more minutes or you can also lift the cake up and place it in the middle of the oven.

Decorate the cake with some powdered sugar, cream, or whipped cream and you’re done.

bizcocho de chocolate sin gluten

FAQ

Can the cake be frozen?

Yes, you can freeze it very well. I recommend not freezing it raw, but already baked.

Can the vanilla essence be substituted with another ingredient?

Yes, you can replace it with vanilla sugar.

If you want to bake the cake WITH GLUTEN you can use all-purpose flour.

Are coconut and currant syrup necessary?

They aren’t an essential ingredient, it’s completely optional, but it adds flavor to the cake.

Can the egg be substituted?

No, the egg is very important in this recipe. The egg makes the cake fluffy and high.

Beat the egg whites until stiff to make a very fluffy cake.

tarat de chocolate

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glutenfree chocolate cake

pastel de chocolate

Glutenfree chocolate cake

Yield: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes

Delicious gluten free chocolate cake

Ingredients

  • 125-140 gr chocolate bar
  • 6 eggs
  • 125 butter at room temperature
  • 235 white sugar
  • 150 brown rice flour
  • 1 tablespoon of Vanilla essence
  • 1 tablespoon of coconut syrup
  • 1 tablespoon of redcurrant syrup
  • 1 sachet of baking powder
  • a pinch of salt flakes

Instructions

    1. Separate the egg whites from the yolks.
    2. In a bowl, add the 6 egg yolks together with 135gr of white sugar. Beat very well for about 5 minutes with an electric mixer until the dough rises and changes color to a whiter shade. Add the softened butter and beat until it forms a cream.
    3. Melt the chocolate. You can melt the chocolate in a bain-marie or in the microwave.
    4. Add to the batter: the vanilla essence, the coconut syrup, the currant syrup, a pinch of salt flakes and the melted chocolate. Beat very well and add the flour and the sachet of baking powder. Continue beating and set the batter aside.
    5. In another bowl, beat the 6 egg whites until stiff with a pinch of fine salt and 100 g of powdered sugar or white sugar.
    6. Add the whipped egg whites to the other bowl and mix very, very slowly with a spatula.
    7. Pour the batter into a cake pan. You can use a round or rectangular cake pan.
    8. Bake the cake in the lower part of the oven at 170ºC- 180ºC for 30-35 minutes.
    9. Poke the cake with a stick to check the degree of cooking; if you see that it lacks a little bake a few more minutes or you can also raise the cake and place it in the middle of the oven.
    10. Decorate with a little powdered sugar, cream or whipped cream.

Notes

Read full blog post to learn some tips and ingredients substitutions

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