Chocolate & Orange Heart Shaped Gluten Free Cake

Thursday 28 May 2020

Yummy Made From Scratch Gluten Free Chocolate Cake

Jamie Oliver Gluten Free Chocolate Cake Recipe

Half a heart gluten free chocolate cake recipe

I saw Jamie Oliver make this gluten free chocolate cake last week and just loved the heart shape so went out and bought the tin and set about making it.

It is a very easy gluten free chocolate cake to make and you can also change the flour to normal flour too.

This isn't a dairy free recipe unfortunately. I find that cakes need fat from the butter or margarine so dairy free margarine just doesn't work. You will end up with a custard cake if you use dairy free unfortunately. I used Flora Plant Based Lightly Salted Butter but won't be doing that again because it didn't agree with my stomach. My usual go to is olive oil based margarine so next time I will use that. In the ingredients I have stated margarine but use what you feel is best for you.

My seven year old nephew helped me make this, he beat in all the eggs then folded in the mixture. It was quite lumpy but we smoothed it out a little more and in the oven it went.

I highly recommend you use the orange to give it that jaffa flavour. It was absolute divine as it gave it that hint of orange flavour. Helps even more if the orange is from the orange tree in your backyard it was perfection.

For the icing Jamie was very decadent and used another block of chocolate and another block of butter but that was way too many calories my hips didn't need so I just made my own icing with icing sugar and cocoa.

Sorry about the photos but I forgot to take a picture before we cut the cake so you get half the cake and a picture of the icing oozing over the sides!

Chocolate & Orange Heart Shaped Gluten Free Cake


200 g margarine, plus extra for greasing
200 g caster sugar
200 g dark chocolate 
200 g gluten-free self-raising flour, plus extra for dusting
6 large free-range eggs
2 teaspoons vanilla bean paste
1 small orange
strawberries to decorate, optional
200 g icing sugar
2 tablespoons cocoa powder
2 tablespoons margarine
1/4 cup water

1. Preheat the oven to 180ºC/356ºF/gas 4. Jamie's original recipe called for 160C but that is too low as we had it 160C fan forced and had to turn it up after 50 minutes. So start with temperatures I have chosen above.

2. Place the margarine in a heatproof bowl with the sugar. Chop up the chocolate and add to the bowl.

3. Position the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave this for a few minutes until the chocolate mixture has melted and combined, stirring occasionally.

4. Meanwhile, grease a 22cm loose-bottomed cake tin with margarine and line with baking paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got an even layer, then turn the tin upside-down and tap to remove any excess.

5. Pour the melted chocolate mixture into a larger mixing bowl and leave that to cool for 5-10 minutes.

6. Whisk in the eggs one at a time.  Add the vanilla bean paste and zest from one small orange, then sift in the flour.

7. Gently fold the flour into the chocolate mixture until just combined. Do not over mix. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean.

8. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or fill it with fruit and extra icing!

9. To make the icing sift the icing sugar and cocoa into a bowl and stir until combined. Then slowly add water and margarine and mix until you have a smooth mixture.

12. Decorate as you please. I used some strawberries.

Original gluten free chocolate cake recipe by Jamie Oliver


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