Recipe for Wheat Free Rich Chocolate Cake (pops. balls, truffles, boules)

This is the recipe we used for the wheat free chocolate cake boules base . This orginally came from Peggy Porshen’s book Cake Chic (buy it here). We adapted it as we wanted to make a wheat / free version. This does use normal chocolate which for someone suffering from Coeliac disease may find unsuitable as the manufacturers can not guarantee this chocolate is gluten free. However as long as you use a good quality chocolate this does not usually have any gluten added to it – biut do always cheack the ingredients list. The cake is very moist which is excellent as some wheat free cakes including shop brought ones can be very dry and does not actually taske gluten free! It also freezes very well – which is perfect if you only have one person in the house following a gluten free diet – they can take a slice out of the freezer and within 20 mins it should be defrosted.


150g dark chocolate (we used a 70% cocoa)

200ml milk

450g brown sugar ( we used light muscavado)

150g salted butter softened

4 eggs lightly beaten

300g plain gluten free flour

3 tbsp cocoa powder

1 tsp baking powder (gluten free)

1 tsp bicarbonate of soda

1 x tsp Xanthum gum (this is used as a binder to help prevent the cake form becoming dry which happens with most gluten free baking)


Preheat oven to 160 C (or 150 if using a fan oven like we are)

Line your baking tin – we used about a 20×13 inch

Put chocolate , milk and half the sugar in a saucepan and bring to the boil until all is melted

Beat butter and remaining sugar

Slowly add the eggs

Add sifted flour, cocoa powder and baking powder and bicarbonate of soda to the mixture whilst beating

Start to add the hot mixture slowly into the batter

Once combined – pour into baking tin and place in the oven until cooked (approx 45 mins for us)

Leave to cool then cut into 4 sections

Making Cake Boules

Each section will make approx 12 cake boules – you can freeze the rest until it is needed – saving you precious time in the future.

Break the cooled cake into pieces until it resembles breadcrubs – we use the food processor to do this but hands can work just as well.

3 thoughts on “Recipe for Wheat Free Rich Chocolate Cake (pops. balls, truffles, boules)

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