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–+ servings
Gluten-Free Chocolate Cake with Berries and Pineapple tort fara gluten cu ciocolata

Gluten-Free Chocolate Cake

A tender gluten-free layer cake with a banana-carob cream, soaked in a light honey syrup and topped with fresh berries and pineapple. It bakes in about 50 minutes and serves 12.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 12

Ingredients 

  • 1 ½ cup Schar gluten-free flour
  • 1 tsp baking powder
  • 4 eggs
  • ½ cup coconut sugar or regular sugar if you don't have coconut sugar
  • ½ cup grapeseed oil plus more for greasing the tray
  • ½ tsp vanilla extract
  • sea salt a pinch

Frosting

  • 6 ripe bananas sliced
  • 2 Tbsps psyllium husks
  • 2 Tbsps carob powder
  • 2 tsps vanilla extract
  • 2 tsps rum extract
  • 4 Tbsps honey or other healthy sweetener of choice

Syrup and other ingredients

  • 1 Tbsp honey
  • ½ glass water
  • 1 can pineapple sliced
  • 1 cup mixed berries
  • 3 Tbsp almond flakes optional
  • 3 Tbsp chocolate flakes optional

Instructions

  • Pre-heat the oven to 356F/180C.
  • Grease the loaf tray with some oil. My tray measures approximately 10cm x 30cm.
  • Separate the egg yolks from the egg whites.
  • Whisk the egg whites until foamy, then add the sea salt.
  • Whisk the egg yolks with the coconut sugar, oil, vanilla extract and baking powder. Slowly add the flour and incorporate. Fold in the foamy egg whites using a spatula.
  • Pour the batter into the greased tray.
  • Put it in the oven and bake for 45-50 minutes.

Frosting:

  • Add all the cream ingredients to your food processor and blend until smooth and creamy. Do not add water!

Syrup:

  • Combine the honey with the water to make the syrup.

Assembly:

  • Slice the cooled cake in two horizontally. If it has a small bump on top, slice that off too so the layers are smooth and straight.
  • Place one cake layer on a cake platter and slowly pour half the syrup evenly over it.
  • Add some frosting and spread it evenly. Add some pineapple slices and most of the berries, saving a few for decorating.
  • Cover with the other cake layer and pour the remaining syrup all over it, as before.
  • Spread the frosting all over the cake, on top and on the sides. Use a blunt knife to spread it evenly.
  • Decorate with berries and pineapple on top and almond flakes and raw chocolate flakes on the sides.

Notes

Use the full 45-50 minute bake and check with a toothpick before removing. Cool the sponge completely before slicing it into layers. Do not add water when blending the banana-carob cream, or it won't set. The chocolate flavour comes mainly from carob and the chocolate-flake garnish rather than cocoa.