Gluten free chocolate cake with chocolate caramel frosting

Just because you’ve got to live without gluten doesn’t mean you should go without the good stuff. To mark Gut Feeling Week, promoting awareness of coeliac disease, we thought you’d like this ultimate chocolate cake, based on a Dove’s Farm recipe. Paul from Lincs Co-op HQ is all too familiar with ‘gut feeling’ and experiments with ‘free from’ baking – he reckons this cake is up there with the best!

Gluten free chocolate cake with chocolate caramel frosting

You’ll need x2 20cm round cake tins – greased and lined.

Sponge Ingredients

200g unsalted butter (softened)
200g Fairtrade caster sugar
4 Lincolnshire Farm Eggs
1 tsp vanilla extract
200g Dove’s Farm gluten and wheat free self-raising flour
3 tbsp Fairtrade cocoa powder
3 tbsp milk

Chocolate caramel frosting Ingredients

200g Fairtrade caster sugar
2 tbsp golden syrup
360 ml double cream
450g dark chocolate (roughly chopped, plus some extra for decoration)
450g unsalted butter (softened)
Sea salt flakes for sprinkling on top
60ml water


 For the frosting

  1. In a saucepan bring the caster sugar and golden syrup to a boil with 60ml of water. Remove it from the heat and allow it to cool for about 10 minutes, it should look like caramel syrup.
  2. In a separate pan, bring the double cream to the boil.
  3. Carefully pour the hot cream into the caramel syrup. Don’t be shocked, it will bubble up but settle again shortly afterwards, stir well. Set it aside to cool while you chop your chocolate up.
  4. Once it’s cooled a little add the chopped chocolate, making sure to stir constantly while the chocolate melts. Using a hand-held electric whisk to mix the frosting until the bottom of the bowl feels cool.
  5. Add the butter to the chocolate caramel frosting and whisk together until the mixture looks slightly whipped. Pop it in the fridge to cool and set for 40–50 minutes while you make the cake.

For the sponge

  1. Beat together the butter and sugar in large bowl.
  2. Beat in the eggs, vanilla extract, flour, cocoa powder and milk.
  3. Divide the mixture between the two cake tins.
  4. Bake in a pre-heated oven at 180°C (Fan 160°C) / 350°F / gas mark 4 for 20-25 minutes.
  5. Cool the cakes on a wire rack – they need to be completely cool before you assemble the layers and frosting.
  6. Take your frosting out of the fridge; you might need to give it a little stir to loosen it up a bit. With a palette knife, spread 3 or 4 tablespoons of the frosting on top of the bottom layer of cake; carefully place the next layer on top. And now go mad and smother the entire cake with the remainder of frosting! Don’t worry about being neat – this can be rustic baking.
  7. Finally, sprinkle the top with the extra chopped chocolate and some sea salt flakes which really do add a bit of savoury relief from the richness of the chocolate.

Paul’s top tip:
“To make it even more indulgent, I like to make up some salted caramel and spread a couple of tablespoons on top of each layer as well as the chocolate frosting. It’s absolutely delicious but not for the faint hearted.”


You’ll find all the ‘free from’ ingredients you’ll need, including some from Dove’s Farm, in our larger stores – find out more here