Coeliac UK is challenging the nation to eat gluten-free for National Coeliac Awareness Week (14-20 May). This gives us all the perfect opportunity to take part in a national campaign to raise awareness for a disease that affects one in 100 people in the UK. So this year we’re doing our part by baking a gluten-free chocolate cake using Nielsen-Massey Vanilla Extract.
With over a century of experience, Nielsen-Massey produces a vanilla that is arguably the best in the world. The Nielsen-Massey range includes pure Madagascan Vanilla Extract and Vanilla Bean Paste - a high-quality, convenient and economical replacement to vanilla pods.
This rich chocolaty recipe provides a decadent alternative to your standard chocolate cake recipe. It’s so delicious, you won’t even know it’s gluten-free.
Gluten Free Chocolate Cake
150 grams Chocolate Chunks, 70% cocoa solids
110 grams Margarine Diced
125 grams Unrefined Golden Caster Sugar (Billington's)
4 Happy Eggs Separated, large
50 grams Gluten Free Flour
1 tsp Gluten Free Baking Powder
1 tsp Vanilla Extract (Nielsen Massey)
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a round, loose-bottomed 20cm tin.
2. Place the plain chocolate and margarine into a large bowl over a saucepan of simmering water. Heat gently to melt the contents. Stir until the mix has melted then add the golden caster sugar.
3. Remove from the heat and pour into a bowl with the egg yolks, flour, baking powder and vanilla extract. In another clean, dry bowl beat the egg whites until stiff.
4. Add the egg white mix one tablespoon at a time and fold into the cake mix. Gradually mix everything together, pour into a cake tin and bake for 50 minutes.
5. Leave to cool for five minutes before turning out and serving with fresh cream and raspberries.