Following a low-GI, mostly gluten-free diet can be pretty expensive as gluten-free products often cost twice as much as their wheat-laden counterparts so I like to make a lot of my own recipes, especially treats like chocolate cake, below.
This cake is one of my faves!
You might also like my Gluten-Free Chocolate Cupcakes too as I continued to tinker with the recipe for the larger cake, making smaller ones (helps if you don’t want to be staring at the whole cake too)!
- 150g butter
- 150g honey (we like manuka)
- 3 free range large eggs
- 1/2 tsp vanilla extract
- 150g Self Raising Gluten-free flour
- 50g high quality cocoa powder, sifted
- 5 tbsp Milk (we like lactose free or goats milk)
- Double cream, whipped to serve
- Strawberries (6, halved)
- 200g dark chocolate for the topping
In a medium sized bowl, mix the butter and sugar until light and fluffy.
Beat in the eggs and vanilla, then the flour, cocoa powder and milk, stirring.
Add to a shallow cake tin 18 – 20cm in diameter and bake on the oven for 20mins on a 160.c heat.
Leave to cool.
Melt the chocolate over a bain marie, stirring occasionally until melted and cover the cake.
Decorate with thick, whipped cream and strawberries!
Let me know if you try it, won’t you?!