Gluten-free chocolate cake

Gluten-free cakes are too often dry and disappointing, the mashed banana and jam helps make this gluten-free chocolate cake a rich, dense triumph.

  • 50 mins cooking
  • Serves 8
  • Print


Gluten-free chocolate cake
  • 1 cup (125g) soy flour
  • 3/4 cup (110g) 100% maize cornflour (cornstarch)
  • 1 1/4 teaspoon bicarbonate of soda
  • 1/2 cup (50g) cocoa powder
  • 1 1/4 cup (275g) caster sugar
  • 150 gram butter, melted
  • 1 tablespoon white vinegar
  • 1 cup (250ml) evaporated milk
  • 2 eggs
  • 1/2 cup mashed banana
  • 2 tablespoon raspberry jam
  • 300 millilitre thickened cream, whipped


Gluten-free chocolate cake
  • 1
    Preheat oven to 180°C/350°F. Grease two 22cm (9-inch) round sandwich cake pans; line bases with baking paper.
  • 2
    Sift dry ingredients into a large bowl; add butter, vinegar and evaporated milk. Beat with an electric mixer on low speed for 1 minute; add eggs, banana and jam, beat on medium speed for 2 minutes. Pour mixture into prepared pans.
  • 3
    Bake cakes about 30 minutes. Stand cakes in pans for 5 minutes; turn, top-side up, onto a wire rack to cool.
  • 4
    Sandwich cakes with whipped cream; lightly dust with extra sifted icing sugar, if you like.


You will need one large (230g) overripe banana for this recipe. Cornflour comes in two types, wheaten and corn. Make sure you use 100% corn (maize) cornflour in this recipe. Sandwich cake with whipped cream close to serving time

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