Gluten Free Chocolate Cake Using Cassava Flour

I chose to make my gluten free chocolate cake using cassava flour. It has the same taste and texture of ordinary wheat flour which is perfect for me.

Gluten Free Chocolate Cake
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Our telephone number at work is one digit different to the local taxi service. Because we often have issues with the line we have a cell phone number listed on the outgoing message. Early one morning the cell phone rang and it was someone telling me he did not need a taxi as he had made another plan. I explained that he had not called the taxi company. After a lengthy discussion he realized that the land line number he had originally called was not the correct number. However, he did not work out from that conversation that the cell phone number he had dialled was also not the taxi service. Just before I hung up he told me he would call the cell phone next time he needed a lift somewhere. I then had to try and get him to understand that the end result would be the same as today.

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To make this gluten free chocolate cake I substituted regular cake flour for cassava flour. I have never tried it with the cake flour so I am not sure if I got the same end result. I don’t often bake gluten free as it does not always work well with sucrose free. But this worked fantastically well. The cake is a chocoholics delight. I am also very impressed with how the cassava flour worked and I will be showcasing more recipes soon. I want to play around with gluten flour substitutes as my parents are coming to visit in December. Is there a particular gluten free flour you use?

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5 from 3 votes

Gluten Free Chocolate Cake

This cake offers up everything you want in the form of chocolate
Recipe Category: Baking
All Rights Reserved: Adapted from The French Affair, Jan Hendrik Van Der Westhuizen


  • 250 g dark sugar free chocolate
  • 80 g soft butter
  • 4 eggs, separated
  • 105 g fructose
  • 30 g cassava flour
  • 1 pinch fine salt
  • Fresh berries and cream to serve


  • Preheat the oven to 180° Celsius
  • Place the chocolate and butter into a glass bowl and melt in the microwave *
  • Place the egg yolks and the fructose into a large mixing bowl and whisk to ribbon stage
  • Add the melted chocolate and whisk to combine completely
  • Sift the flour and salt into the chocolate mixture and fold in until completely combined
  • Place the egg whites into a mixing bowl and whisk until they form soft peaks
  • Add a third of the egh whites into the batter and whisk gently to combine
  • Gently fold in the rest of the egg whites in two lots to combine
  • Pour the batter into a lined 23cm spring-form tin
  • Bake for 20 minutes and remove from the oven
  • Leave to cool for 10 minutes in the tin before turning out
  • Serve with fresh berries and cream


* be sure to do this in 30 second increments so that you do not burn the chocolate. You want it just melted and then use the residual heat to completely melt the chocolate
Inspiration published on Lavender and Lime July 28:

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