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Gluten Free Boiled Chocolate Cake

This Gluten Free Boiled Chocolate Cake is a double layered masterpiece!! It's mixture is boiled first so no fancy equipment is needed. It can be served with cream and berries or frosted as a Birthday Cake.
Prep Time15 mins
Total Time1 hr
Servings: 16
Author: Lisa@mummymade.it



    Gluten Free Boiled Chocolate Cake

    • 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



      Gluten Free Boiled Chocolate Cake

      • 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.
      Adapted from Best Recipes