Chocolate Tea Cake

Ingredient Notes

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy. 
• Cornstarch and Water- This is an eggless cake, so this mixture helps bind everything together.
• Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
• Butter/Vegan Baking Sticks- Make sure to use room temperature, not melted in the cake batter.
• Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
• Chocolate Chips- For the glaze, make sure to use allergy friendly chocolate chips if you want this vegan.

Expert Baking Tips

Using Two Types of Cocoa Powder

People ask how I get my chocolate baked goods to be so dark. The secret is in that bit of dark cocoa powder.

Using two types of cocoa powder creates a richer color and flavor, which I love!

With that said, keep in mind that cocoa powder is quite dry. Dark is even drier than Dutch or Natural Unsweetened. 

If you only used the dark cocoa powder, your baked goods would be way too dry and bitter.

If you don’t have both types of cocoa powders on hand, just use either the Dutch or Natural Unsweetened. 

But, if you only use the one type, keep in mind that your cake won’t be as dark as mine is.

Smoothing the Batter

Many gluten free flour batters have a way of staying exactly as they are placed, when baked.

If you leave it misshapen, that’s how it will remain when baked.

When the batter is in the cake tin, gently smooth the top with a butter knife.

Use Room Temperature Butter/Vegan Baking Stick

Do not use melted butter. 

You want to cream the sugars and the butter together into a soft fluffy consistency.

If you use melted butter, you will not be able to cream them together properly and the cake will not be as fluffy.

Step by Step Instructions with Pictures

Here are the steps to make this cake! 

Step 1: Beat the Butter/Vegan Baking Stick and Sugars

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and both sugars until everything is soft and creamy. About 2-3 minutes.

Step 2: Make the Cornstarch Water

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

Step 3: Mix in the Cornstarch Water and Vanilla

With the mixer on low, pour half the cornstarch water mixture into the bowl. Mix until combined.

Pour in the second half and once again mix until combined and mix in the vanilla.

Step 4: Mix the Dry Ingredients

In a large bowl, whisk together the gluten free flour, cocoa powders, baking powder and salt. 

Step 5: Add In the Dry Ingredients and Milk

Starting and ending with the gluten free flour mixture, with the mixer on low, pour in some of the flour mixture then some milk then some flour mixture.

Make sure you start and end with the flour mixture.

Step 6: Add Batter to the Cake Pan

Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl and do a final mix.

You don’t want to over mix this. Just make sure everything is fully combined.

Use the spatula to scoop the batter into the parchment lined and greased 9 inch cake pan. The batter will be super thick and sticky.

Use the back of a spoon or a butter knife to smooth the top of the cake.

Step 7: Bake

Pop the cake in the center rack in the oven and bake for 40 min. The cake should be risen and springy when carefully touched.

If you gently poke the cake and a dent forms, it's not done baking. You can also insert a toothpick and make sure it comes out clean.

Step 8: Cool

Let the cake cool in the pan for at least 5 minutes before taking it out. If you try to take it out too soon, it will stick and break apart into a giant mess.

Once 5 minutes is up, use a small spatula or butter knife to loosen it from the pan. 

Place the cake on a cooling rack with a baking sheet or wax paper underneath. The next part is a bit messy.

Step 9: Make The Glaze

While the cake cools, make the glaze.

Combine the chocolate chips and butter/vegan baking stick together in a heat safe bowl. Microwave them in 15 second increments, stirring after each time, until the chips have melted.

Whisk until everything is combined and smooth.

Step 10: Add the Chocolate Glaze

Pour the glaze over the cake and use a butter knife or icing spatula to frost the top of the cake and the sides. 

It will pour down the sides of the cake, hence the wax paper underneath.

How To Make This Cake Vegan

Follow these simple steps to make sure this cake is vegan:

• Use a gluten free flour that’s free from dairy.
• Instead of butter, use a vegan baking stick.
• Only use a non dairy milk.
• Make sure the chocolate chips you use are gluten free/vegan.

Recipe FAQs

Storing and Freezing

Storing

Since gluten free and eggless baked goods are best the first day, we want to try to keep this chocolate tea cake as fresh as possible. 

Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge or in an airtight container in the fridge.

This is if you will be eating all the slices the next day.

When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.

Then warm each slice in the microwave for a few seconds so it regains that squishy soft texture. Be careful not to burn yourself on the hot chocolate topping.

Freezing

If not eating all the extra slices the next day, take the slices wrapped in foil and in the zip top bag and freeze them.

You can keep the slices frozen for up to 30 days.

When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.

Then warm each slice in the microwave for a few seconds so it regains that squishy soft texture. Be careful not to burn yourself on the hot chocolate topping.

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