About the bake
The recipe was brought to us by Becky Excell. Becky is a gluten free food and travel blogger who has been creating delicious recipes since she stopped eating gluten over ten years ago. "It’s not until you can’t eat gluten that you realise it’s in everything". So she started creating all the recipes she really missed enjoying. Here is one she has created especially for Baking Mad. This loaf has got the perfect light texture whilst also being moist - the icing tops off the cake, taking it to the next level of chocolatey.
If you prefer the icing can be made in a stand mixer.
Method
Step 1:
Preheat your oven to 180°C/ 160°C Fan / Gas mark 4 . Lightly grease a 900g/ 2lb loaf tin and line with baking parchment.
Step 2:
Cream together your softened butter and sugar until light and fluffy (I use an electric hand mixer).
Step 3:
Next add the beaten eggs, teff flour, baking powder, xanthan gum, sifted cocoa powder, ground almonds and milk. Whisk together for a few seconds until combined then gently fold in the chocolate chips.
Step 4:
Spoon the cake mixture into the prepared tin and use a spatula to level the surface, ensuring that it is as even as possible.
Step 5:
Cook for 45 minutes until well risen and when a skewer is inserted it comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Step 6:
Remove from the oven and allow to cool in the tin before moving to a cooling rack.
Step 7:
Next place the butter into a bowl and using an electric whisk, beat the butter for a couple of minutes until light and fluffy. Sift the icing sugar and cocoa into another bowl then gradually add half to the butter, mixing for a couple of minutes then add the remaining icing sugar and beat again until smooth.
Step 8:
Pour in the cooled melted chocolate into the icing and whisk until dispersed evenly. The icing will be rich and thick.
Step 9:
Spread the icing on top of the cooled loaf cake then decorate with a mixture of whole and crushed gluten free malt chocolate balls.
Ingredients
For the cake
- 75g Caster sugar
- 40g Butter (softened)
- 3 Eggs
- 2 tsp Gluten free baking powder
- 0.25 tsp Xanthan gum
- 85g Ground Almonds
- 25g Cocoa powder (sifted)
- 100ml Milk
- 65g Chocolate chips
- 140g Dove's Farm Teff Flour Blend
For the icing
- 185g Butter (softened)
- 140g Silver Spoon Icing Sugar
- 40g Cocoa powder
- 80g Dark chocolate
To decorate
- Handful Gluten free chocolate balls
Utensils
- 2lb loaf tin
- Spatula
- Baking parchment
- Whisk or electric whisk
Recipe Reviews
lovely gluten free recipe and a good way to use the Teff blend I had bought. Worked really well considering I had to substitute the almonds for dried polenta as had none in my cupboard! It was not overly sweet and sickly as lots of chocolate cakes can be .
Ingredients
For the cake
- 75g Caster sugar
- 40g Butter (softened)
- 3 Eggs
- 2 tsp Gluten free baking powder
- 0.25 tsp Xanthan gum
- 85g Ground Almonds
- 25g Cocoa powder (sifted)
- 100ml Milk
- 65g Chocolate chips
- 140g Dove's Farm Teff Flour Blend
For the icing
- 185g Butter (softened)
- 140g Silver Spoon Icing Sugar
- 40g Cocoa powder
- 80g Dark chocolate
To decorate
- Handful Gluten free chocolate balls
Utensils
- 2lb loaf tin
- Spatula
- Baking parchment
- Whisk or electric whisk