Guilt-less Desserts & Treats for your Family
This Gluten Free Boiled Chocolate Cake is a reader request from Mandy. I was totally stuck for new recipes last weekend and put a call out on the Mummy Made.It Facebook page asking for ideas. One that caught my attention was from Mandy when she asked for a Boiled Chocolate Cake. Mandy explained that a Boiled Chocolate Cake is “the most amazing choc cake ever it’s super moist and rich in flavour but not as dense and heavy as a mud cake and very simple to make”.
Mandy was right. This Gluten Free Boiled Chocolate Cake is so easy to make; a little bit strange but very simple. I’d only ever made a Boiled Fruit Cake before so the concept of boiling my ingredients instead of whisking the eggs left me wondering how this could ever work, especially since I wanted to use Coconut Flour to make the cake Nut Free (Mandy’s Mum Anne chipped in on the Facebook post to let me know it also need to be Nut Free).
The beauty of this recipe is that you don’t need any fancy equipment; a large saucepan and a whisk is all you need. The first ingredients are brought to the boil in a large saucepan (make sure it’s the biggest you have otherwise you’ll end up with cake mixture all over your stove rather than in your belly) and then once it’s cooled slightly add the eggs and remaining dry ingredients.
Forever ago I pinned this cake from I Am Baker because I loved the presentation, and this Gluten Free Boiled Chocolate Cake gave me the chance to do my best ‘cake karaoke’. I have piled in Whipped Coconut Cream between the layers of cake and topped it with fruits and berries before drizzling some Chocolate Fudge Sauce on top. You could also use Chocolate Cream in the middle and top with Chocolate Frosting, Chocolate Ganache or even scoops of my favourite Ice Cream.
- Do use a large saucepan. The mixture will boil up quite high and remain high whilst it simmers. This is because of the bicarb. You will need to whisk the mixture regularly during the 3 minutes of simmering time if the mixture comes up to the edge of the tin.
- If you have only a small/medium saucepan make the 2 cakes separately (i.e. halve the ingredients) otherwise you’ll be spending forever scrubbing your cooktop clean.
- This Gluten Free Boiled Chocolate Cake makes a big serving. If you want to simply try this new method then make a half recipe and bake only 1 20cm cake. It will be just as tasty and you can frost it with my favourite Chocolate Frosting.
- I used Olive Oil in this recipe but I’m sure Coconut Oil would work as well. As the mixture is being boiled then it doesn’t need to be melted first.
- Maple Syrup or Rice Malt Syrup can be used, depending on your dietary needs. I used ½ Cup of each.
- This recipe uses much more sugar than most of my cake recipes, but that’s because it makes a big cake. If you are worried about the sweetener cake then make a half recipe and bake only 1 layer of cake.
- This Gluten Free Boiled Chocolate Cake is Gluten Free (derrr), Dairy Free (as oil is used), Paleo, Nut Free (only Coconut Flour is used) and really really tasty.
Pssst…You can cook this Gluten Free Boiled Chocolate Cake along with me on the Healthy Baking with Mummy Made.it Podcast. It’s just me in the kitchen, probably in my PJ’s, cooking and sharing my baking tips.
- 2 Cups Water
- 1 Cup Maple Syrup (or Rice Malt Syrup)
- 4 teaspoons Vanilla Extract
- 1/2 Cup Oil (I used Olive Oil)
- 1 teaspoon Bicarb
- 4 Tablespoons plus 4 Tablespoons Cocoa
- 6 Eggs
- 1 Cup Coconut Flour
- 6 teaspoon Baking Powder
- Preheat the oven to 180 C. Line and grease 2 20cm/8 inch round cake tin.
- Place the water, sweetener, vanilla, oil, bicarb and 4 Tablespoons of Cocoa in a large saucepan.
- Bring to the boil over a medium/high heat, whisking occasionally to ensure that the cocoa is mixed into the water. Simmer the mixture for 3 minutes over medium heat, whisking regularly to prevent the mixture from boiling over.
- Remove from the heat and allow to cool for 5 minutes.
- Add the eggs, 1 at a time, and whisk to combine after each addition. This prevents the eggs from ‘cooking’.
- Add the coconut four, extra cocoa and baking powder and lightly whisk in until well combined.
- Pour into the prepared cake tins and bake for 25-30 minutes or until cooked through.
- Allow the cakes to cool in the tins.
- Ice/frost or serve with strawberries and whipped coconut cream.
- You can makea single layer cake by halving the ingredients and baking the cake in 1 20cm/8 inch cake tin.