She Strengthens

Indulge in the Rich Flavors of This Gluten-Free Chocolate Cake

Imagine sinking your teeth into a moist, decadent cake infused with the sweetness of coconut and the richness of dark chocolate. This stunning dessert from renowned pastry chefs Yotam Ottolenghi and Helen Goh is a game-changer for those with gluten intolerance or sensitivity.

A Cake Like No Other

The secret to this cake’s success lies in its unique blend of finely shredded coconut, almond meal, and vanilla bean seeds. These ingredients come together to create a tender, flavorful crumb that’s simply irresistible. And let’s not forget the show-stopping dark chocolate ganache, which adds a velvety smoothness to each bite.

Tips for Perfection

To ensure your cake turns out perfectly, be sure to serve it at room temperature the day after baking. This allows the flavors to meld together beautifully, creating a truly unforgettable taste experience. You can also store the cake in an airtight container for up to 5 days, although we doubt it will last that long!

More Sweet Treats to Explore

If you’re craving more gluten-free desserts, be sure to check out our Pavlova with Lemon Curd and Fresh Berries recipe, as well as our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe. And for more inspiration from Ottolenghi, try their Middle Eastern Millionaire’s Shortbread recipe and their Chocolate, Banana, and Pecan Cookies recipe.

Get Baking!

Here’s what you’ll need to make this incredible cake:

For the Cake:

• 3/4 cup plus 2 tablespoons unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 2/3 cup finely shredded coconut
• 1/4 teaspoon salt
• Seeds scraped out from 1 vanilla pod
• 4 large eggs
• 1 2/3 cups almond meal

For the Ganache:

• 2 ounces dark chocolate, roughly chopped into 1/3 inch pieces
• 2 tablespoons granulated sugar
• 1 tablespoon corn syrup
• 3 tablespoons water
• Seeds scraped out from 1/4 vanilla pod
• 1 1/2 tablespoons unsalted butter, at room temperature, cut into 3/4-inch cubes

Instructions:

To make the cake, preheat your oven to 350°F and grease a standard 8 1/2 × 4 1/2 inch loaf pan or a 9-inch round springform pan. Beat the butter, sugar, coconut, vanilla seeds, and salt in an electric mixer until pale and fluffy. Add the eggs one at a time, beating well after each addition. Turn the speed to low, add the almond meal, and mix until just combined. Scrape the mixture into the pan and bake for 40-50 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

To make the ganache, place the chocolate in a medium bowl and set aside. Put the sugar and corn syrup in a small saucepan and place over medium-low heat. Stir to combine, and when the sugar has melted, increase the heat to medium and bring to a boil. Continue to boil for about 7 minutes, until the color is a pale amber. Remove from the heat and carefully pour in the water. Don’t worry if the mix seizes; just return the pan to the heat, add the vanilla seeds, and stir gently and continuously until it returns to a boil and the sugar has melted again. Remove from the heat and wait for a minute before pouring the water-caramel over the chocolate. Allow to stand for about 3 minutes, then whisk to combine. Add the butter, a couple of cubes at a time, whisking after each addition. Continue until all the butter has been added, whisking to combine until the consistency is that of thick syrup. Spread the ganache over the top of the cake, letting it run down the sides a little, and serve.