Caster Sugar
The fine crystal of Chelsea...
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Desserts
Easy Gluten Free Chocolate Cake
20 mins
1 hours
Easy
14
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- Ingredients
- Method
Ingredients
Chocolate Cake
- 2 cups Edmonds Gluten Free Flour
- ½ cup cocoa powder
- 1½ tsp Edmonds Baking Powder
- 1½ tsp Edmonds Baking Soda
- 1½ cups Chelsea Caster Sugar
- ½ tsp salt
- 2 eggs
- 1 cup Meadow Fresh Original Milk
- ½ cup Olivani Pure Olive Oil
- 1 cup boiling water
Buttercream
- 125gm butter, softened
- 1½ cup Chelsea Icing Sugar
- 1 tbsp Meadow Fresh Original Milk
To Serve
- Chelsea Icing Sugar for dusting
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
7
What did you think of this recipe?
Christine
We were asked to a friends for dinner and the husband was gluten intolerant so I made this cake but instead of dairy I used coconut cream that I whipped and used in the cake instead of milk and cream. Worked wonders and everyone thought it was really great
5
Cheyne
The recipe is confusing in the fact it says to line 2 tins and then to cut cake in half. In the picture there are only 2 layers of cake....
3
Evan
It was spectacular, yummy and easy to make. But I think for your feedback, you should have more icing.
5
Sara
Made it and disappointed that is didn’t taste of anything?!
2
Daile
My 1st Gluten free baking I've made, was delicious and everyone loved it, very easy to make :)
5
Alice long
good
5
Tracy Meyer
Incredibly good recipe and enjoyed by everyone in the family
5
Method
Pre heat oven to 180°C (160°C fan-forced) and grease and line two 20cm round springform cake tins with baking paper.
Sift all the dry ingredients into a large mixing bowl, before adding the eggs, Meadow Fresh Original Milk and Olivani Pure Olive Oil. Whisk to a smooth batter before adding the boiling water. Pour batter into prepared cake tin and bake for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and leave in tin for 10 minutes before releasing and leaving to cool on a wire rack. Once cooled, cut off domed centre of cake and slice the cake in half to give you 2 flat discs.
Prepare the buttercream icing by beating softened Tararua Butter on high speed until pale before gradually adding the remaining ingredients.
Build the cake with layers of cake, icing, cake, icing, berries, dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
7
What did you think of this recipe?
Christine
We were asked to a friends for dinner and the husband was gluten intolerant so I made this cake but instead of dairy I used coconut cream that I whipped and used in the cake instead of milk and cream. Worked wonders and everyone thought it was really great
5
Cheyne
The recipe is confusing in the fact it says to line 2 tins and then to cut cake in half. In the picture there are only 2 layers of cake....
3
Evan
It was spectacular, yummy and easy to make. But I think for your feedback, you should have more icing.
5
Sara
Made it and disappointed that is didn’t taste of anything?!
2
Daile
My 1st Gluten free baking I've made, was delicious and everyone loved it, very easy to make :)
5
Alice long
good
5
Tracy Meyer
Incredibly good recipe and enjoyed by everyone in the family
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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