Roasted Cocoa Gluten Free Chocolate Cake

This delightfully dark and decadent Gluten Free Chocolate Cake uses roasted cocoa powder for a deliciously rich result.

Roasted Cocoa Gluten Free Chocolate Cake recipe | @deliciouseveryd deliciouseveryday.com

“What you see before you, my friend, is the result of a lifetime of chocolate.”  – Katherine Hepburn

Roasting may be one of the most basic methods of cooking, but it’s also, in my mind at least, the most wonderful. Roasting brings about rich complex flavours, which is a director result of the chemical reaction food undergoes when it is roasted. This reaction, called the maillard reaction, is responsible for that delicious crust on the outside of a loaf of bread and the caramelisation that happens when meats are roasted.

Roasting works wonderfully not only with savoury foods, but sweet too. If you’ve ever roasted strawberries, figs or peaches you will know this to be true. And the same principal can apply to chocolate, specifically white chocolate, which not only deepens in colour as it caramelises in the oven, but in flavour too.

If you’re a regular reader you’ll already know about my love affair with roasted, or caramelised white chocolate, so when I came across a recipe for chocolate gelato that suggested roasting the cocoa to bring out richer, more complex flavours in the cocoa, I knew I had to try roasting cocoa and making a chocolate cake.

The end result is this roasted cocoa gluten free chocolate cake, which is rich and chocolatey. I’ve adapted Nigella Lawson’s chocolate orange cake recipe for this chocolate cake, not only because it is gluten free cake, but it also happens to be one of my favourite cake recipes, not least because it involves simply throwing all the ingredients in the food processor and blitzing to form a smooth batter.

I suspect that roasted cocoa would be especially wonderful in cookies, where the flavour would be more pronounced. That’s next on the list to try!

Roasted Cocoa Gluten Free Chocolate Cake recipe | @deliciouseveryd deliciouseveryday.com

5.0 from 6 reviews
Roasted Cocoa Gluten Free Chocolate Cake recipe
 
Prep time
Cook time
Total time
 
A deliciously easy and moist gluten free chocolate cake.
Author:
Serves: 12
Ingredients
  • CAKE:
  • 70g (1/2 cup plus 1 tbsp) cocoa
  • 6 large eggs
  • 200g (7 oz) almond meal
  • 220g (1 cup) of caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarb soda
  • SALTED CHOCOLATE GLAZE:
  • 1 cup cream
  • 200g (7 oz) 70% cocoa chocolate, chopped
  • pinch of sea salt flakes, such as Maldon Sea Salt Flakes
Instructions
  1. Preheat the oven to 150 celsius (300 Fahrenheit) and line a baking tray/sheet with baking paper. Add the cocoa powder and spread it into an even layer and roast for 2 hours, stirring every 20 minutes to ensure it doesn't catch and burn. Leave to cool completely before making the cake.
  2. Grease a 20cm (7 inch) springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).
  3. Place the ingredients in the bowl of a food processor and process until smooth. Pour the batter into the springform pan and bake for 35 to 50 minutes. Check the cake after 30 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through. Remove from the oven and let the cake cool completely in the tin before removing.
  4. To make the glaze place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the glaze is a spreadable consistency and not too runny. Spread the glaze across the top of the cake and ease it down the sides with an offset spatula.
Notes
I always find chocolate cakes taste better the next day, so I would suggest making this the day before you intend to serve it.

 

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30 Comments on "Roasted Cocoa Gluten Free Chocolate Cake"


Irene
August 20, 2014

I used this recipe for cupcakes (it made 15 perfect slightly rounded little domes, 180 degrees for 32 minutes). I used a dark chocolate ganache as the icing and they are divine. Not too sweet, not crumbly like most GF recipes, rich, moist and chocolatey. I was short on time so I didn’t roast the cocoa but I will absolutely make this again. Perfect company for a chilly, rainy day in Auckland :) Thank you! (I may try a whiskey drizzle next time 😉 )

Linda
June 24, 2014

Sounded delicious but maybe something wrong with flour measurement. Have make it twice and flopped both times. Remains liquidy :(

June 20, 2014

Oh I could eat the entire thing myself it looks so tasty!

Salted chocolate glaze is genius!

April 17, 2014

Wow, this has to be one of the nicest looking gluten free cakes I have ever seen! So moist but not undercooked and flat.

April 12, 2014

What a gorgeous cake! I roast often but have not roasted cocoa – you are inspiring me yet again :).

No, I meant to say almond flour. I do have a big bag of coconut flour too but have only used it in pancakes. 😉

Julie
April 10, 2014

I would love to try this using regular cake flour, do you think I’ll still need 6 eggs? Thanks!

April 10, 2014

One can never have enough GF chocolate cake options! I love the salted chocolate glaze.

I will be very interested to see whether there are any differences between the two. Look forward to the results.

Jenny
April 10, 2014

Oh my goodness, the roasting cocoa smelled absolutely divine, and now the cake is ready for the glaze:)

This looks amazing! Must try- just bought a huge bag of coconut flour.

April 10, 2014

Looks amazing Jennifer. As you say everything else tastes great roasted, so why not chocolate. I’ll definitely be adding this to the list.

I have never heard of this technique before. Amazing idea. Did you use Dutched or undutched cocoa? Or doesn’t it matter? Looks sensational (as always).

April 9, 2014

This cake looks wonderfully dark and rich. Yum.

April 9, 2014

This cake looks irresistible and divine! Roasted cocoa is just so fragrant…

Cheers,

Rosa

Wow- I’ve not heard of roasting cocoa either, but I can’t wait to give it a go. I’m also especially fond of cakes that I can just throw in a processor, however your mention of chocolate cake tasting better the next day is not an experience I’ve had – or am likely to. 😉

Roasted cocoa? That’s genius. I made granola bars yesterday and roasted all the ingredients but the fruit and I’ll never make them any other way. Who knew you could roast cocoa? I think I love you.

April 9, 2014

Wow Jennifer, this really does sound like s superb cake! I have never heard of roasting cocoa! Definitely going to try your cake, pinning it now too! : )