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Gluten free chocolate mud cake

September 14, 2014
by Chelsea Winter
gluten free baking, gluten free cake, gluten free chocolate cake, gluten free mudcake
140 Comments

Gluten Free Chocolate Cake

Click here to print

Gluten-free chocolate mud cake

Just because you’re gluten-free doesn’t mean you should miss out on life’s most delicious treats. I just won’t have it! This amazing mudcake is fudgey, silky and gloriously rich (it uses a whole block of real chocolate – a very good start). It’s perfect eaten just as it is with a steaming cup of tea or coffee, or you could add a dollop of cream or Greek yoghurt. As a dessert option, serve warm with ice cream. You don’t have to be gluten intolerant to enjoy this cake, either.

ALLERGY NOTE: If you need a nut-free, dairy-free and egg-free chocolate cake (that can also be made gluten-free), click here.

Ingredients

250g butter, cubed
250g good quality dark chocolate (I used 62% cocoa )
5 free-range eggs
1 1/2 cups caster sugar
½ cup strong black coffee, cooled (or use milk)
1 tsp vanilla paste or essence
2 cups ground almonds (almond meal)
3/4 cup gluten-free flour mix (without raising agent) (or use coconut flour)
1/4 cup dark baking cocoa
2 1/2 tsp baking powder (gluten-free if needed)
1/2 tsp salt

Method

Preheat the oven to 160c conventional bake. Line the base and sides of a 23-25cm springform cake tin with baking paper. Set a rack just below the centre of the oven.

Add the chopped chocolate and butter to a large glass or ceramic mixing bowl, and microwave on high for 1 minute. Stir, then microwave again for another 30-60 seconds and stir again until smooth. (Or, add 2 inches of water to a medium saucepan and fit a heatproof bowl on top – not touching the water. Add the broken up chocolate and butter, bring the water to a simmer and stir until melted.) Set aside.

Add the ground almonds, flour, cocoa, baking powder and salt into another medium mixing bowl, and stir to combine all ingredients thoroughly.

Add the eggs, sugar, coffee and vanilla to a large bowl and whisk to combine evenly (or use an electric beater on a medium speed for 30 seconds or so). Add to the melted chocolate mixture, and whisk again to combine to a smooth batter. Add the almond/flour mixture and stir/fold gently until evenly combined with no lumps. Scrape the mixture into the prepared cake tin and bake in the oven for 1 hour 15 minutes. Cool for 10 minutes in the tin, then turn out and cool on a cake rack. Dust with icing sugar before slicing and serving warm or cold.

Keep at room temperature in an airtight container for up to 5 days.

 

140 Comments
  1. Chelsea Winter June 6, 2012 at 12:36 am Reply
    NOTE: For an egg-free, dairy-free and egg-free version, please click here: http://chelseawinter.co.nz/egg-free-chocolate-cake/
  2. Andrew Thurtell September 14, 2014 at 7:43 am Reply
    Oh most wondrous one is the ground almonds almond meal or just crushed? I have a gluten free child who is drooling at this. Loving your work.
    • Chelsea Winter September 14, 2014 at 9:02 am Reply
      Almond meal :)
  3. Eva September 14, 2014 at 8:51 am Reply
    Is it too rich to ice with buttercream or ganache? if I wanted to use it for a birthday cake?
    • Chelsea Winter September 14, 2014 at 9:01 am Reply
      No, that's fine!
  4. Corina September 15, 2014 at 2:07 am Reply
    Just wondring does that amount of coffee leave a strong taste, Im not a coffee drinker, could I use something different instead
    • Chelsea Winter September 28, 2014 at 3:26 am Reply
      No, you can't taste it.
  5. Sarah MacKenzie September 15, 2014 at 3:04 am Reply
    What can I substitute in place of the coffee? Thank you!
    • Chelsea Winter September 28, 2014 at 3:26 am Reply
      Milk!
  6. Megan September 15, 2014 at 3:20 am Reply
    This cake looks awesome . I am in the process of making it now. Looks delicious , thank you.
  7. Judy Nelson September 15, 2014 at 3:22 am Reply
    Thanks for the recipe now I can have a mud cake as well
  8. Angela Taylor September 15, 2014 at 3:54 am Reply
    Can you please tell me the difference between almond meal and ground almonds. Will either work with this recipe? T I A
    • Chelsea Winter September 28, 2014 at 3:26 am Reply
      No difference!
  9. Evelyn Pryke September 15, 2014 at 9:55 am Reply
    Thank you for creating Gluten Free (GF) options. I love Caramel, do you have a GF caramel mud cake recipe? Cheers Eve
  10. Nicole September 15, 2014 at 11:48 am Reply
    I have just made this and its still in the oven . I replaced the caster sugar with brown rice malt syrup, as I am on a low carb diet. Fingers crossed it works! The mixture tasted amazing
  11. Toyah September 15, 2014 at 11:08 pm Reply
    Thank you so much for this, I have a friend who eats gluten free. So now I can try and make this for her. Thank you again for sharing.
  12. Melissa Reardon September 16, 2014 at 4:38 am Reply
    Don't worry will have to use coffee after all lol
  13. Kate September 16, 2014 at 6:52 am Reply
    Sounds delicious, can't wait to try it. Just a small addendum please specify that the baking powder is gluten free because most aren't
  14. Rebekah September 16, 2014 at 11:15 am Reply
    Sounds amazing, will be trying. But just a heads up, if you NEED to be gluten free dont forget to use a GF baking powder :)
  15. Nicole September 16, 2014 at 8:19 pm Reply
    I was wondering if I could use lactose free milk as well? Some of my family suffer with that quite a bit.
    • Chelsea Winter September 28, 2014 at 3:21 am Reply
      Yes.
  16. Fiona September 16, 2014 at 9:31 pm Reply
    Hi, do you think it would be ok to replace the milk with soya or coconut milk? As I can't eat gluten or dairy. Thank you Fiona
    • Chelsea Winter September 28, 2014 at 3:21 am Reply
      Yep!
  17. Shell September 16, 2014 at 9:33 pm Reply
    What could you use in replace of coffee not a fan of coffee but love the recipe. ...
    • Chelsea Winter September 28, 2014 at 3:21 am Reply
      Milk.
  18. Lois Ferne September 16, 2014 at 9:34 pm Reply
    Hi Chelsea , would this be suitable to cover in fondant, or is it more of a delicate mud
    • Chelsea Winter September 28, 2014 at 3:21 am Reply
      Yes.
  19. Jasmine September 17, 2014 at 1:15 am Reply
    This looks so decadent and rich. Can't wait to try it out.
  20. David Buckingham September 17, 2014 at 2:00 am Reply
    Hi Chelsea, Would you mind posting more GF options? GF pies would be fantastic! David
    • Madeline October 5, 2014 at 6:26 am Reply
      Oo I agree!! GF pies! Would be amazing please! :)
  21. Nadia September 17, 2014 at 3:00 am Reply
    I've been bursting to try this recipe all week. And finally I've given it a go. I made a few changes- no coffee, brown sugar and substituted some of the almond meal for some LSA to ramp up the goodies intake for small people. Turned out utterly wonderful.
  22. Shivani Shah September 17, 2014 at 5:46 am Reply
    Love your food, I wish I could eat it everyday
  23. Cathy Larter September 17, 2014 at 7:40 am Reply
    OMG! My besty posted this for me! No not not. I WILL be testing this out! Thank you kindly
  24. Cathy Larter September 17, 2014 at 7:43 am Reply
    That was nom nom nom. Not no not not lol There's no saying no to this ha ha! I appreciate a yummy healthy gluten free cake. Do you have self saucing pudding recipes to share by any chance? ♡♡
    • Chelsea Winter September 28, 2014 at 3:19 am Reply
      Gooey little chocolate puddings is on my website :)
      • Michele Widdows September 30, 2014 at 8:24 am Reply
        Gooey puddings are yummy cold the next day
  25. Sandra September 17, 2014 at 10:27 am Reply
    What is Almond meal please? I'm in the UK and I don't know that I've seen it? Is it ground Almonds? Thanks
    • Chelsea Winter September 28, 2014 at 3:19 am Reply
      Yes.
  26. Ariana September 17, 2014 at 11:19 am Reply
    Can you substitute the coffee for something else? Cannot handle the taste of coffee sorry.
    • Chelsea Winter September 28, 2014 at 3:19 am Reply
      Milk.
  27. Claire September 17, 2014 at 8:14 pm Reply
    Hi, can I replace the coffee with something- not a coffee fan :( looks delicious!
    • Chelsea Winter September 28, 2014 at 3:18 am Reply
      Milk!
  28. Amanda September 17, 2014 at 8:50 pm Reply
    Do you think this cake would be suitable for covering in fondant/sugar paste? Can't wait to try this! Thanks x
    • Chelsea Winter September 28, 2014 at 3:18 am Reply
      Yes!
  29. Teri September 18, 2014 at 12:06 am Reply
    This cake looks delicious. If you don't like coffee what can I substitute for the 1/2 cup instead? Thanks. Teri
    • Chelsea Winter September 28, 2014 at 3:18 am Reply
      Milk!
  30. Pauline Adams September 18, 2014 at 12:14 am Reply
    Love it! I was looking for a Gluten free chocolate mud cake recipe for a long time!
  31. Jo September 18, 2014 at 5:13 am Reply
    Hi, can you omit the coffee from this receipe, and if so, do you need to replace it with something else? Thanks
    • Chelsea Winter September 28, 2014 at 3:16 am Reply
      Milk :)
  32. Marie Waite September 18, 2014 at 6:28 pm Reply
    Hi, my son is also allergic to coffee. What could I replace this with? I so want to try this for my lil one. Xx
    • Chelsea Winter September 28, 2014 at 3:16 am Reply
      Milk!
  33. Lady H September 19, 2014 at 9:04 am Reply
    Shame it includes sugar - root of most chronic ill-health..
    • Chelsea Winter September 28, 2014 at 3:16 am Reply
      It's a treat, and I believe everything in moderation.
  34. Petra Lucas September 19, 2014 at 10:40 am Reply
    I cant drink coffee, what could I substitute instead? I really wanna make this recipe :) Thanks for creating and sharing it.
    • Chelsea Winter September 28, 2014 at 3:15 am Reply
      Milk!
  35. Elizabeth September 19, 2014 at 1:21 pm Reply
    What a fab cake!!! I adapted it to be dairy free too as I have an allergy and it was the best chocolate cake I've had!
  36. Lynne September 19, 2014 at 11:36 pm Reply
    Just put this in the oven! Can I freeze it? Thanks
    • Chelsea Winter September 28, 2014 at 3:14 am Reply
      Yes.
  37. Delrae Treen-Cooper September 20, 2014 at 9:06 pm Reply
    Hi. What is vanilla paste please? X
    • Chelsea Winter September 28, 2014 at 3:14 am Reply
      Just use vanilla essence if you can't find it x
  38. Sarina September 21, 2014 at 9:04 am Reply
    where do you get Vanilla paste from & can it be any 72%coca dark chocolate?
    • Chelsea Winter September 28, 2014 at 3:14 am Reply
      You can use essence instead, and yes it can.
  39. Kelly Tangyie Ngwa September 21, 2014 at 10:35 am Reply
    I love that you are making gluten free recipes my son is coeliac and feels he really misses out sometimes, however he is also allergic to all nuts too so some nice recipes without either would be fantastic. Many thanks x
  40. Jean September 22, 2014 at 12:33 am Reply
    What is caster sugar?
    • Chelsea Winter September 22, 2014 at 7:39 am Reply
      It's finer grains of sugar - plain sugar can be whizzed in a food processor.
  41. Vanessa September 22, 2014 at 7:09 am Reply
    Can you taste the coffee and is it essential? I don't drink coffee because I don't like the taste or smell.
    • Chelsea Winter September 22, 2014 at 7:38 am Reply
      You can't taste it at all :)
  42. Sue cottle September 22, 2014 at 9:58 am Reply
    If you don't need it to be gluten free can you use normal flour if that is all you have ? PS love your recipes x
    • Chelsea Winter June 6, 2016 at 12:48 am Reply
      Yes.
  43. Dave September 22, 2014 at 10:31 am Reply
    Can you confirm the Tin is 27 cm please I have a 23 cm tin but if this will not work I will buy the larger size. Thanks
    • Chelsea Winter September 28, 2014 at 3:12 am Reply
      I think the 23 might be a bit small - try it and see :)
  44. Amanda September 22, 2014 at 11:31 am Reply
    What's the difference between ground almonds and almond meal?
    • Chelsea Winter September 28, 2014 at 3:12 am Reply
      Nothing!
  45. sharon September 24, 2014 at 8:43 am Reply
    All I can say is that this was amazing, thank you for sharing.
  46. Mackenzie Gardner September 25, 2014 at 9:18 pm Reply
    For this cake, is a springform tin essential? I need to use a rectagular tin... Also, does this cake come out very deep? Looks amazing x
    • Chelsea Winter September 28, 2014 at 3:10 am Reply
      No it's no essential. Yes, it is quite big so use a large tin.
  47. Khushi September 26, 2014 at 11:55 am Reply
    Hiya Just wondering instead of the 2 cups almond meal, can I just use normal flour and half a cup almond meal instead?
    • Chelsea Winter September 28, 2014 at 3:09 am Reply
      Yes that should be fine.
  48. Saasha September 27, 2014 at 10:57 pm Reply
    What coffee brand/flavour can you recommend I use thanks?
    • Chelsea Winter September 28, 2014 at 3:09 am Reply
      Any will do!
  49. Chelsea Winter September 28, 2014 at 3:23 am Reply
    Yes, maple would be great!
  50. Gary Barr September 29, 2014 at 7:07 am Reply
    Feeking awesome cake !! It rocks Chelsea your a star :) Bring on more wonderlicious recipes xoxo
  51. Jenni Briggs October 1, 2014 at 2:46 am Reply
    Looking forward to making this - could you use brown/unrefined sugar instead of caster or would that be too harsh?
    • Chelsea Winter June 6, 2016 at 12:29 am Reply
      Think that would be fine.
  52. Emma Harrison October 2, 2014 at 5:46 am Reply
    Made this with my friend to "bake our feelings" (makes us happy to bake away a bad day) and it was amazing! So rich and delicious could barely finish one (huge!) slice. Nom nom nom <3
  53. Aneleise October 7, 2014 at 6:33 am Reply
    Made this for my nephew's birthday today and it was the best chocolate cake I've ever made! I used brown sugar instead of caster sugar and used a 23cm tin. It was cooked after 1hr. Will definitely be making this again. Thank you!
  54. Richard Chalke October 11, 2014 at 11:35 am Reply
    Delicious cake, easy to make. I have served it with hot chocolate sauce over it, making it to die for!! Plus I plan to cover it in dark chocolate, decorate it, and let it set for a birthday cake.... Come to the UK Chelsea..... I can assure you there is always a place for a pretty chef who can write accessible recipes on our TV....
  55. Susanna October 23, 2014 at 8:29 pm Reply
    Going to try to make this with my recently diagnosed coeliac 7 yr old daughter at the weekend, sounds lush and just what a little girl needs for a pick me up.. Do you have any other gluten free recipes, finding it really hard to source decent recipes for coeliac children.
  56. Selina October 28, 2014 at 3:55 am Reply
    Fabulous recipe, tasted amazing Chelsea! Just the right amount of gooey to it but not over the top and the dark chocolate flavor that comes through, to die for! Definitely adding this to my repertoire! ;) x
  57. jane November 2, 2014 at 11:06 pm Reply
    Seriously good! Very easily one of the best chocolate cakes I've ever had. Rich, moist, and dreadfully moreish! Thanks for a lovely recipe
  58. Kate November 4, 2014 at 12:59 pm Reply
    Will a 54% chocolate work? Also can this cake be frozen? Thanks!
    • Chelsea Winter June 6, 2016 at 12:28 am Reply
      Yes and yes!
  59. Hayley November 14, 2014 at 1:06 am Reply
    Oh my goodness! Scrolling through the comments I can't believe how many people have asked for a coffee substitute, again and again, and every time it's the same answer: 1) You cant taste the coffee at all. 2) It can be replaced with MILK.
  60. Nick December 21, 2014 at 11:56 pm Reply
    For the "substitute coffee" folk... Strong coffee is almost essential in a heavy, strong chocolate cake like this, where it's a bit like salt - you don't taste it, per se, but it improves the overall flavour. My partner does not like the taste of coffee at all, but she entirely accepts using it in such recipes. We have tried various ones with and without, and she agrees that you don't taste the coffee and the flavour is better. If you insist on not using coffee, then make up the liquid volume as Chelsea suggests with milk, BUT also add a pinch (or perhaps two for a cake this size) of cinnamon. You likely will just get a hint of the cinnamon flavour, but it also "lifts" the chocolate - not the same way coffee does, but the next best thing IMHO.
  61. shelley March 5, 2015 at 7:18 pm Reply
    I would try rooibos tea in place of the coffee if you not coffee drinkers - sure it would work
  62. Hannah K March 17, 2015 at 3:15 am Reply
    Thanks so much for this recipe! I made this cake for my family get together & my sis in law is GF. This is the yummiest mud cake I've ever eaten, everyone was raving about it & I'm going to make it as my go to chocolate cake even though I am not GF. The almonds give it a lovely texture & who doesn't love lots of dark chocolate?!?!
  63. Paula March 21, 2015 at 5:39 am Reply
    Seriously delish thank you so much for this amazing recipe! Love it! And will be making it again....my GF tummy was very satisfied.
  64. Kristen June 19, 2015 at 11:02 pm Reply
    Hi Chelsea, what can I use in place of the eggs? I would like to make this for my twins birthday cake next week but they have allergies to dairy, egg and gluten. Would apple sauce work? And how much do you think it would need?
    • Chelsea Winter August 8, 2015 at 5:54 am Reply
      I have just posted an egg-free cake on my site :)
  65. Kelly June 21, 2015 at 3:11 pm Reply
    Wow it's almost ready and smells gorgeous! First type of cake, GF or not, I've ever made so can't wait to try it
  66. Paulene Johnson July 6, 2015 at 2:56 pm Reply
    My daughter is also allergic to Almonds...what would be a substituted for the Ground Almonds
    • Chelsea Winter August 8, 2015 at 5:50 am Reply
      There is a nut-free cake on my website too - and a new one I've just uploaded which is dairy and egg free :)
  67. Rimpy July 7, 2015 at 2:41 am Reply
    Great recipe - thank you! Made it for someone who is on gluten free & dairy free diet - replaced butter with coconut butter & milk with rice milk. Very delicious & rich chocolaty cake! Yum!
  68. Jessica Harris July 8, 2015 at 5:57 am Reply
    Just made this gluten freeud cake as a birth cake and iced it with your ganache. It was soooo delicious!! Would love it if you could put all your gluten free recipes together into one place on your website or even a cook book!!!
  69. Jessica Harris July 8, 2015 at 6:03 am Reply
    I just made your gluten free mud cake and iced it with your ganache. It was sooooo yummy!! Would love it if you could place all your gluten free recipes together in one place on your website or even better a gluten free cook book! So nice to have a gluten free recipie that works and is yummy!
  70. Gayle July 22, 2015 at 12:07 am Reply
    If I was to replace the sugar with maple syrup how much would I use? Thanks
    • Chelsea Winter August 8, 2015 at 5:44 am Reply
      Hi Gayle, sorry I haven't tried this before so I'm not sure.
  71. Chelsea Winter August 8, 2015 at 5:35 am Reply
    I have a GF and nut free cake recipe on this site too!
  72. Jody September 7, 2015 at 9:38 am Reply
    Thank you for all your great receipes and especially your patience, if one more person asks what to replace coffee with!!!
  73. Jacquie September 23, 2015 at 8:47 am Reply
    This looks gorgeous but unfortunately I am not able to use coconut, could this be made using rice flour???
    • Chelsea Winter June 6, 2016 at 12:22 am Reply
      Just normal GF flour mix is fine to use :)
  74. Maria September 24, 2015 at 1:40 pm Reply
    Can I replace milk with coconut or almond milk as dairy intolerant too Really want to try this recipe thanks
    • Chelsea Winter October 8, 2015 at 5:36 am Reply
      Yep.
  75. Fiona September 25, 2015 at 2:48 pm Reply
    Can I use Almond/Soya milk instead of ordinary milk
    • Chelsea Winter October 8, 2015 at 5:36 am Reply
      Yes.
  76. Alanna October 1, 2015 at 7:57 am Reply
    I've just taken mine out of the oven, and am now waiting impatiently for it to cool. I only had a smaller tin unfortunately so used that and figured it would turn out quite deep, which it has indeed! Am hoping it's still the same fudgy consistency that it is meant to be. I try not to add much sugar to my baking and we don't even own caster sugar so I just used 1/2 cup coconut sugar instead. The mix certainly tasted delish :) And I've just had a good laugh at the comment by Cat above mine. I thought the exact same thing. I scroll somewhat quickly through comments, but always try and see if there's an answer before I ask a question if I have one.
  77. uma October 3, 2015 at 12:53 am Reply
    Hi, would you have a recipe for chocolate mud cake without eggs? I am allergic to eggs and cannot really try any sweets.... if you know what I mean!!! It would be great to hear from you!! Thanks Ums
    • Chelsea Winter October 8, 2015 at 5:29 am Reply
      I have a choc cake without egg on this site :)
  78. Lee October 8, 2015 at 10:25 pm Reply
    Can you carve this cake into a shape for eg: a car or something like that?
    • Chelsea Winter October 11, 2015 at 5:01 am Reply
      Yes that should be fine.
  79. Joanne November 2, 2015 at 8:46 am Reply
    I haven't had a lot of experience with Gluten Free Baking, my daughter was diagnosed with CD just several months ago. This recipe was my first GF chocolate cake, and my first GF birthday cake, so I was really nervous it wouldn't work out. How wrong was I. I halved the recipe as it was quite big, rounding up the eggs, and I used a GF flour mix from Bin Inn, rather than the flours in the recipe, and milk rather than coffee. Even with these tweaks, it turned out fabulous. Thank you Chelsea Winter. I will be keeping this one. Even better than my glutenated rich choc cake!!
  80. Lydia November 28, 2015 at 5:04 am Reply
    Hey Chelsea This looks delish! Do you know if this freezes well? And if so how long do you reckon it'll last in the freezer? Thank you! :)
    • Chelsea Winter June 6, 2016 at 12:20 am Reply
      Yes, if you wrap it well it can be frozen for up to 3 months.
  81. Lisa June 6, 2016 at 10:00 am Reply
    Thankfully this isn't another question about using milk!! - If using coconut flour is it the same amount as the GF flour?
    • Chelsea Winter June 6, 2016 at 9:41 pm Reply
      Yes :)
    • Cece July 14, 2016 at 6:44 am Reply
      How did you go with the coconut flour, Lisa?
  82. Naomi June 7, 2016 at 6:50 am Reply
    Wow awesome thankyou Chelsea Winter with recipes like this under my belt im sure the switch to GF is going to be fun both for myself and my son
  83. Remaliah August 2, 2016 at 9:42 pm Reply
    This is a wonderful cake recipe, Chelsea! I made it recently for a friend and she LOVED it. This week it's on the plans for our little boy's birthday party, with a little bit of deliberate crumbling and some diggers and construction vehicles added in...he's going to love it ;)
  84. Emma September 2, 2016 at 3:31 am Reply
    Hi Chelsea, just wondering which book your gluten free chocolate cake recipe is in? I've looked through all 3 that I have but couldn't see it in there. I was trying to avoid having to print it off so I can make it.
    • Emma September 2, 2016 at 3:34 am Reply
      The chocolate mud cake that is ......
    • Chelsea Winter September 4, 2016 at 1:47 am Reply
      Sorry it's not actually in any - I might have to put it in the next one :)
      • Bryson March 18, 2017 at 5:04 am Reply
        Great thnkniig! That really breaks the mold!
  85. Jessica September 4, 2016 at 8:41 pm Reply
    I made this cake for a family birthday this weekend and it was delicious! I iced it with a dark chocolate ganache. It was so easy to make and everyone loved it, people couldnt believe it was gluten free. I will never use another chocolate cake recipe from now on! Thanks Chelsea, you always have the best recipes :)
  86. Tracey November 23, 2016 at 12:30 am Reply
    Could you swap the dark chocolate for white chocolate and milk for the coffee so it's white?
    • Chelsea Winter December 1, 2016 at 1:11 am Reply
      I haven't tried it so I can't say for sure, sorry!
  87. Paula December 23, 2016 at 9:42 am Reply
    I made this for my foodie celiac brother in law, absolutely fantastic response from the whole family, thanks for a fantastic recipe!
  88. G Van der December 24, 2016 at 3:24 am Reply
    Your recipes are simply the best. Have used so many of them. Thanks.
  89. Justine March 24, 2017 at 9:04 am Reply
    Wow Chelsea! You are so incredibly patient.... The number of people who ask the same questions about the coffee and almonds when they could easily read what others have said. Great work on all the recipes. I'm keen to try this with a bit less sugar. Even though it is a treat, I like a little less sweetness. Thanks again.
  90. Leonie June 27, 2017 at 11:33 pm Reply
    Hi Chelsea, have made this cake before for my grandsons birthday and it was a real hit. Going away this weekend to stay with friends and one of them is gluten free so would need to bake it on Thursday will it keep nice and moist for a few days.
  91. Leigh November 8, 2018 at 8:05 pm Reply
    Hi Chelsea, This is my go to cake at the moment. I tried it the other day and put less sugar in and substituted the dark cocoa to golden syrup and it made a Carmel flavoured cake. was so good. The thing I love about it is its so moist and last well without being dense and dried out like most other GF/DF cakes I have tried. great to make as cupcakes too and freeze.

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