Nigella Gluten Free Chocolate Cake

Look, I’ll be honest — gluten-free chocolate cake and I haven’t always been friends. I’ve had more than one sorry slice that promised “moist and rich” but tasted like cocoa-flavoured cardboard. Dry, crumbly, heartbreak on a plate.

But then came this Nigella-inspired number. Dense, fudgy, actually cake-y — no weird aftertaste, no collapsing middle. It reminded me why I bother trying gluten-free bakes in the first place. Because when done right? They’re absolute showstoppers.

This recipe’s packed with cocoa, eggs, oil, and a splash of boiling water (the magic trick for blooming the cocoa). We’re not using almond flour or odd substitutions here — just a proper gluten-free flour blend and Nigella’s trademark lushness. Let’s get into it.

Ingredients List

For the Cake:

• 1 ½ cups (320g) granulated sugar — gives that glossy crumb and sweetness.
• 2 cups (285g) all-purpose gluten-free flour blend — I use one with xanthan gum for structure.
• ¾ cup (65g) unsweetened cocoa powder — bloomed in hot water for depth.
• 1 ½ tsp (6g) gluten-free baking powder
• 1 ½ tsp (8g) baking soda
• 1 tsp (6g) salt
• 2 large eggs, room temperature — binds and lifts.
• 1 cup (260g) milk or dairy-free milk — I’ve used oat milk in a pinch, worked brilliantly.
• ½ cup (110g) vegetable oil — keeps it moist without butter heaviness.
• 1 ½ tsp (4g) gluten-free vanilla extract
• ¾ cup (150g) boiling water — don’t skip this step.

For the Frosting:

• ½ cup (115g) butter or dairy-free butter
• 1 ½ tsp vanilla extract
• ½ cup (50g) unsweetened cocoa powder
• 4 ½ cups (450g) powdered sugar
• ¼ cup (40–60g) milk or dairy-free milk — add more if frosting is too stiff

How to Make It

1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch cake tins. Not today, stuck cake bottoms.
2. In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt. No lumps, no dramas.
3. Add eggs, milk, oil, and vanilla. Beat for about 2 minutes on medium — smooth, glossy batter incoming.
4. Stir in boiling water. Batter will go thin and scary — that’s right. Keep going.
5. Divide evenly into your tins. Batter will be runny — that’s the charm. Into the oven they go for 35–38 minutes.
6. Check with a skewer. If it comes out clean, pull ’em out. Let cool in tins for 5 minutes, then transfer to wire rack.
7. While they cool: make your frosting. Beat the butter and vanilla, then add cocoa powder. Gradually mix in powdered sugar, one cup at a time. Add milk bit by bit till it’s spreadable.
8. Frost generously once the cakes are fully cooled. If the cake’s still warm, that frosting’s going to slip-slide away. I’ve done it — trust me, wait.

Common Mistakes

Why is my cake dry or crumbly?
You may have overbaked it, or used a flour blend without xanthan gum. Gluten-free flours need a little help holding together.

Why did the cake sink in the middle?
Likely underbaked. Don’t be fooled by a cracking top — check with a skewer near the centre before removing.

Can I skip the boiling water?
Please don’t. It blooms the cocoa, making the cake richer and smoother. Skipping it makes the cake flatter in flavour.

Why does my frosting keep going stiff or weird?
You’re either rushing or not measuring milk carefully. Add liquid slowly — it changes fast.

Mistake I made?
Once added cold eggs straight from the fridge. Batter curdled a bit — didn’t affect taste, but the texture was off. Room temp eggs really matter here.

Storage Tips

Room Temperature:
Keep in an airtight container up to 3 days. I wrap mine in baking paper, then foil.

Fridge:
Lasts up to a week, though it may dry a bit. Let it come to room temp before serving.

Freezer:
Wrap slices individually and freeze up to 3 months. Defrost overnight.

What to Serve With It

• Fresh raspberries or cherries — sharp fruit cuts the richness.
• Vanilla ice cream — cool, creamy, and perfect with warm cake.
• Espresso or black tea — the bitterness contrasts the sweet.

Honestly, I once had this with a glass of red wine. Dangerous combo. Would do it again.

FAQ Section

Can I make this dairy-free as well as gluten-free?
Yes! Just use plant milk and a good vegan butter. I’ve done it with oat milk and Flora Plant — came out fab.

Is this recipe nut-free?
It is, as written. Just check that your flour blend and cocoa powder are processed in nut-free facilities.

Can I bake this in a single tin?
Yes, but increase bake time to around 45–50 minutes and reduce temp slightly to 170°C to prevent over-browning.

Can I make cupcakes instead?
Absolutely. Fill cupcake liners ⅔ full, bake for 18–20 minutes. Makes about 20 cupcakes.

Try More Recipes:

• Nigella Pear Cake
• Nigella Raspberry And White Chocolate Cake
• Nigella Cheese Scones
• Nigella Plum And Almond Cake