Gluten-free Cranberry Chocolate Cake

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I cannot wait for christmas now. Only a week to go until we can relax, unwind and forget about all the stress of the year. I am looking forward to spending christmas with my family. For the first time they will be coming to the UK and I have been very busy preparing the flat to make a christmassy home for everyone. I already know this gorgeous gluten-free cranberry chocolate cake will be right up my mum's street. "Gluten-frei ist der Weg zu meinem Herzen" (Sophia's mum) Having experimented a lot with my chocolate cakes, I have discovered a very simple way of making gluten-free chocolate cake. This one is particularly delicious. It contains cranberries, which give the cake such a moist and juicy texture. I have fallen in love with it straight away. The gluten-free flour I am using really does not alter the texture much at all. I have heard in the past that baking with gluten-free flour can lead to disasters, where cakes are crumbling apart and bread just does not taste nice at all. This cake turned out just as fluffy as any other cake I have made with plain flour. My mum is very obsessed with gluten-free food. The reason for this is her arthritis. She is very aware and careful of what she is eating and gluten-free food makes her a lot happier and gives her less pain. She told me that gluten-free is the way to her heart. I will make sure to make her a nice gluten-free cake when they are coming over this christmas.

Ingredients

For the cranberry cake:

  • 225 g gluten-free flour
  • 225 g caster sugar
  • 225 g butter
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 40 g cocoa
  • 4 tablespoons boiling water
  • 2 tablespoons rum

For the cranberries:

  • 300 g fresh cranberries
  • 70 g caster sugar
  • 2 tablespoons redcurrant jelly

Instructions

  1. Preheat the oven to 180°C.
  2. Simmer the cranberries with the sugar and the jelly over a medium heat until thick and jam like. Leave to cool completely.
  3. To make the cake batter, place the butter in chunks, the flour, caster sugar, eggs, vanilla extract and baking powder in the Thermomix mixing bowl and stir until smooth on setting 40 Sec./Speed 5.
  4. If you don't have a Thermomix, place the above ingredients in a large mixing bowl and combine until smooth, using an electric hand mixer.
  5. Meanwhile, place the cocoa in a small bowl. Add the boiling water and rum and stir until you have a thick paste. Perhaps add some more water if it is too thick.
  6. Add the cocoa mix to the Thermomix mixing bowl and stir again until smooth on setting 20 Sec./Speed 5.
  7. If you don't have a Thermomix, add the cocoa mix to the bowl and mix until smooth.
  8. Line a round cake tin with greaseproof baking paper or grease it with butter and dust with flour. Add 1/2 of the batter. Then pour in the cranberry mixture and top with the remaining cake batter.
  9. Bake in the oven for 40 minutes or until a skewer comes out moderately clean. The cake should not be wobbly anymore but can be slightly moist as this is more like a pudding than a cake.
  10. Remove from the oven and leave to cool down. Once cool, dust with icing sugar and serve with a dollop of either greek yogurt or ice cream.

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7 Comments

  1. Handschuh, Inge on December 17, 2015 at 10:00 am

    …und da geht er wieder an – der Wasserhahn (Insider) Mämmchen

  2. Naomi on November 22, 2016 at 10:09 am

    The gluten-free flour… do you use plain, or self-raising?

    • admin admin on November 22, 2016 at 11:06 am

      Hi Naomi, I use gluten free plain flour and add gluten free baking powder.

  3. Anat on February 14, 2018 at 8:41 am

    When it does not have to be gluten free, can the gluten-free flour be substituted with ordinary 1 to 1?

    • admin admin on February 19, 2018 at 10:03 am

      Yes of course 🙂 x

  4. Shellie on December 17, 2018 at 12:16 pm

    Can you sub Cranberries for something else?

    • Jesse S Jesse S on January 17, 2019 at 3:12 pm

      You could use cherries 🙂

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