This Chocolate Tea Cake is so light and fluffy with a mild chocolate flavor. The chocolate glaze topping adds that lovely sweetness because the cake itself is not overly sweet. Usually I’m all about richness and decadence, but this cake is a great option if you’re not feeling something super heavy. It’s of course, gluten free, nut free, egg free and can easily be vegan.
Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch cake pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and sugars until they are light and fluffy. About 2-3 minutes.
In a small bowl, mix together your cornstarch and water until it is thin and watery. It will be thick and tacky at first.
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.
In a large bowl, whisk together the gluten free flour, cocoa powder, baking powder and salt.
Starting and ending with the gluten free flour mixture, with the mixer on low, pour in some flour then some milk then some flour.
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 cake pan. It will be super thick and sticky. Use the back of a spoon or a butter knife to smooth the top of the cake.
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.
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.
In a medium heat safe bowl, heat the chocolate chips and butter in the microwave in 15 second increments, stirring after each time. Repeat this until the chips are melted and the chocolate is smooth.
Using a spatula, pour some glaze into the top of the cake and use a butter knife or icing spatula to smooth it all around. I even frost the size of the cake.
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Notes
Vegan:Use a gluten free flour free from dairy, vegan baking sticks instead of butter, a non dairy milk and gf/vegan chocolate chips.All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ cups plus 1 tablespoon of packed AP Flour (225 grams plus 1 tablespoon).Storing: Once the cake is cut into, it’s best to cut the entire cake into slices and wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 2 days.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. If desired, warm each slice in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil and place 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. If desired, warm each slice in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.Nutrition:The info below is a generated estimate and is not guaranteed to be accurate.