Chocolate Cake

This is the same recipe as my chocolate cup cake recipe.  I thought I would share how I easily use the same quantity recipe to make it into a large 2 layered cake.

Everyone raves about this cake.  I’m not exaggerating, I mean everyone.  Whether they are gluten free or not!  The most common feedback I get is that they cannot believe it’s gluten free.  It’s my most popular requested cake for birthdays, special occasions and events.  It’s also a great wow cake to donate to a bake sale as well.

I hope you enjoy it as much as my family.

Chocolate Cake

Chocolate Cake
Prep time
Cook time
Total time
Recipe type: Desserts
  • 250g unsalted butter (or nuttelex)
  • 1½ cups sugar*
  • 2 eggs
  • 250g plain yogurt (or coconut yogurt)
  • 1 cup water (room temperature)
  • 1 teaspoon vanilla powder
  • 2½ cups gluten free flour (sifted)**
  • ½ cup raw cacao powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  1. Preheat oven to 175°C on fan forced.
  2. Line 2 x round cake tins.
  3. Sift flour, vanilla powder, raw cacao powder, baking powder, baking soda and xanthan gum into a large bowl then set aside.
  4. In a mix master whisk together butter/nuttelex and sugar til light and creamy.
  5. Add in eggs, whisk til combined.
  6. Add in yogurt and water and whisk til combined.
  7. Slowly add flour mixing after each spoonful.
  8. Divide batter evenly between the 2 prepared round cake tins*.
  9. Bake for 40-45 minutes.
  10. Allow cakes to cool before turning out onto a wire rack to cool completely before icing.
* I like to weigh the batter so that each cake tin has an even amount (or close to it) of cake batter.


To assemble I like to use a butter icing, but if you like jam and butter icing then put a thin layer of jam between the 2 layers.  I suggest strawberry jam, but it’s completely up to you.

Butter Icing

Chocolate Cake
Prep time
Total time
Recipe type: Desserts
  • 250g unsalted butter (softened) or nuttelex
  • 600g pure icing sugar
  • 4 Tablespoons thickened cream (or coconut cream or 2 Tablespoon milk or non-dairy milk/cream)
  • 1 teaspoon vanilla powder
  1. Sift icing sugar.
  2. Using a mix master or hand beater beat all ingredients together til light, creamy and fluffy.
  3. Put a 1 Tablespoon of icing onto the centre of the plate or board.
  4. Put 1 of the cakes onto the plate/board.
  5. Put a thin layer of butter icing on the cake (or if you like jam or jam and butter icing).
  6. Carefully put the 2nd cake on top of the thinly iced cake.
  7. Dirty ice the top and sides of cakes (i.e. roughly cover the whole cake with icing).
  8. Pipe onto cake using a piping bag or ziplock bag or use a butter knife or spatula to cover top and if you have enough butter icing left onto the sides of the cake.

Til next time….enjoy xoxo

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