Food for the (Gluten Intolerant) Soul

Ingredients

200 g milk or dark chocolate, chopped or chips

3 eggs

200 g sugar

120 ml vegetable oil (sunflower or olive oil)

40 g cornflour

50 g almond flour or gluten-free floor

1/4 teaspoon salt

Optional topping

Milk chocolate chips or chunks

Flaky sea salt

Instructions

Preheat the oven to 170°C (no fan). Grease and line a 20×30 cm baking tin.

Melt the chocolate in the microwave in short 20-second bursts, stirring between each, until smooth. Do not overheat.

In a mixing bowl, beat the eggs and sugar for about 3 minutes until light and airy.

Slowly add the oil while mixing on low speed.

Add the melted chocolate (slightly cooled) and mix until combined.

Add the almond flour, cornflour, and salt. Fold gently with a spatula until the batter is smooth.

Pour into the prepared tin. Sprinkle with toppings if using.

Bake for 25–30 minutes, until the cake is set with a thin crust and a skewer inserted comes out with moist crumbs.

Allow to cool completely, then refrigerate for about 3 hours before slicing into squares.

Notes

The cake will firm up as it chills and becomes easier to cut.

Do not overbake — it should remain slightly soft in the centre.

Recipe reference and US measures

Chocolate Cake with Almond Flour or Gluten-Free Flour

A rich chocolate cake made with almond flour or gluten-free flour and cornflour, chilled before slicing.

Ingredients

• 200 g milk or dark chocolate, chopped or chips (about 7 oz)
• 3 eggs
• 200 g sugar (1 US cup)
• 120 ml vegetable oil, such as sunflower or olive oil (½ US cup)
• 40 g cornflour (about ⅓ US cup)
• 50 g almond flour or gluten-free flour (about ½ US cup)
• ¼ tsp salt
• Optional: milk chocolate chips or chunks and flaky sea salt

Directions

1. Heat the oven to 170°C (338°F), conventional, and grease and line a 20 × 30 cm (about 8 × 12 in) tin.
2. Melt the chocolate in the microwave in short 20-second bursts, stirring between each, until smooth. Do not overheat.
3. Beat the eggs and sugar for about 3 minutes until light and airy.
4. Slowly add the oil while mixing on low speed. Add the slightly cooled melted chocolate and mix until combined.
5. Add the almond flour or gluten-free flour, cornflour and salt. Fold gently until the batter is smooth.
6. Pour into the prepared tin and add optional toppings. Bake for 25–30 minutes, until set with a thin crust and a skewer comes out with moist crumbs.
7. Cool completely, then refrigerate for about 3 hours before slicing. The cake firms as it chills; do not overbake.