A Gluten Free Chocolate Cake with a Twist!

Hello there gluten free lovers. Have I got something special for you today. Who doesn’t love an easy gluten free chocolate cake? We all do right! So how about a twist to the classic gluten free chocolate cake by going with white chocolate instead of milk or dark? Are you up for it? Trust me, you won’t be disappointed. Let me show you the way.

Like everything we do here, it’s a simple and easy recipe, using commonly found grocery staples. No crazy, hard to find speciality items here. A gluten free cake does not have to be complicated or expensive. This one isn’t a flourless cake, it’s a mud cake style so we use gluten free self raising flour. The twist here, besides the white chocolate, is using sour cream and more white chocolate to make an easy ganache style icing

So let’s get on it shall we, let’s make our white chocolate mud cake.

Gluten free chocolate cake
Mel’s White Choc Gluten Free Mud Cake

Mel’s White Chocolate Gluten Free Mud Cake


250g butter
2 cups sugar
1 1/2 cups water
1 teaspoon vanilla extract
500g gluten-free white chocolate
2 eggs
1 3/4 cups Melinda’s Gluten-Free Self Raising Flour
150ml sour cream


1. Preheat oven to 150 degrees. Grease and line a 20cm high sided square tin.
2. Melt butter and add water, 200g chopped chocolate and sugar, stir until combined and sugar partially dissolved. Remove from heat. Cool.
3. In a separate bowl, sift flour. Gradually pour in the melted chocolate mixture, stirring with a whisk to avoid lumps. Add eggs and vanilla. Whisk until smooth and combined.
4. Transfer mix to prepared tin. Bake for one hour or until cooked in the centre. Might need up to another 15 minutes, depending on how your oven cooks.
5. In a saucepan, bring cream to the boil. Remove from heat, stir in remaining chopped chocolate until melted. Set aside to thicken, then ice once the cake has cooled.

Extra Ideas …

If you have a birthday coming up, make two cakes. Sandwich together with an additional batch of white chocolate ganache icing, then cover with more white chocolate ganache icing. Let the icing drip artistically down the sides and you will have a lovely celebration cake to share. Consider topping with shaved white chocolate flakes for a very special touch.

Next time …

Next time we shall be making gluten free muffins. But, until then, if chocolate is not your thing then how about a lemon blueberry tart?  Or even a banana chiffon cake as a real afternoon tea treat? Be sure to explore our other gluten free recipes too, as there are some great savoury choices like bacon and spinach quiche that would be just perfect for a Sunday brunch.

Until next time, enjoy your gluten free life, Mel

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