Gluten Free Chocolate Cake

[TM Essentials]

I’ve created this cake for my dear cousin Kate. After many attempts at various gluten free recipes that ended up as flat tasteless dry “cakes”, I developed this recipe that is light and moist. All gluten free cakes should taste this good. Happy Birthday Kate, I hope you enjoy your cake.

This gluten free chocolate cake has the added natural sweetness from apples and nutty flavours. It is moist enough to be finished off with a dusting of icing sugar.

For the cake:                  
150 grams almonds        
85 grams potatoes, peeled and quartered              
130 grams apple (1 small apple, any type), quartered and cored (no need to peel)  
140 grams unsalted butter, room temperature    
100 grams dark chocolate            
120 grams sugar              
3 eggs
2 teaspoons baking powder        
 

Lightly grease and dust with corn flour a 6 cup bundt or ring cake tin. Preheat the oven to 180C. If you don’t have a small bundt tin, you can use a 20 cm round cake tin, but the finished cake will be about 3cm high.

Chop the almonds Speed 7 for 7 seconds. Set aside
Without cleaning the bowl, place the potatoes and apple in the TM bowl and chop at Speed 8 for 5 seconds. Set aside with the ground almonds.
Without cleaning the bowl, chop the chocolate at Speed 8 for 5 seconds.
Scrape down the sides of the bowl and melt the chocolate at 80C Speed 2 for 2 minutes.
Add the butter and sugar and mix at Speed 5 for 5 seconds.
Add the eggs one at a time while the blade is running at Speed 3 over 30 seconds.
Add the baking powder, reserved almonds, potato and apple puree and mix at Speed 5 for 15 seconds.
Scrape down the sides and mix for a further 10 seconds at Speed 5.
Pour into the bundt tin and bake for 40-45 minutes until the top springs back and a skewer inserted into the cake comes out clean.
Allow to cool in the tin for 5 minutes before turning onto a plate. When cool dust with icing sugar.
Serves 8-10. Keeps for 2-3 days.
 

[Cornish Cream]

Stunning GF cake DebW Thanks for the recipe.I will definitely try this for my SIL who eats gluten free. 

[judydawn]

That cake looks so good Deb, it's so high.

[TM Essentials]

Thank you. I've used beautiful little 6 cup bundt tin. The cake rises about 25-30% from when poured into the tin and this type of pan works really well.

[judydawn]

You just changed your forum name, had me puzzled there for a minute when I was wondering how CC and I knew your name was Deb LOL
Why not go over and introduce yourself and tell us a bit about your blog  Deb.

[TM Essentials]

Yes - still figuring out how this all works 

[fundj&e]

will try this next week

just 1 Q TME does the chocolate melt OK after  chopping , the apples and potatoes?

[judydawn]

Bluesed's rely.  The chocolate & sweet potato pudding recipe he added has been moved to it's own thread

Very nice looking cake, I will have to try it one of these days.

I agree that there are too many bad gf cakes and replacing flour with gf flour does not work very well.

I like very much the magic bean chocolate cake and besides that the Italian Torta Caprese is very tasty too.

Another great chocolate desert is chocolate pudding.

Here is one with chocolate and sweet potato

[Denzelmum]

Made this for GF friend.  Enjoyed by all.  Very moist and it has texture - if you want it smooth, easily grate longer.  Thank you!

[anniebygaslight]

I have a query about the sugar.  Is it granulated, caster or icing sugar?  The cake sounds delicious. x

[Cornish Cream]

I always use castor sugar in my cakes Annie unless stated otherwise.

[TM Essentials]

I use regular granulated sugar in all of my recipes and allow for processing time in the TMX.

[JenJan]

I made this over the weekend and was very pleased with it. To reduce the dairy I used 40 grams of coconut oil instead of butter, and I reduced the sugar. Thanks for the recipe - it's a keeper!