Gluten-free Chocolate Chip Cake

Enjoying a holiday with the family, drinking a cup of coffee and eating a piece of cake – wonderful moments we love to look back on again and again. But what do you do when you suffer from gluten intolerance? Avoid cake entirely?

With our gluten-free cake mix, nobody needs to go without! The best thing about our gluten-free chocolate chip cake is it’s ideal for every occasion. Whether it’s enjoying coffee on a special occasion or a casual visit. With our gluten-free cake mix, you can whip up a wonderful cake quickly and easily. Everyone is sure to love this loaf cake with its moist sponge, soft chocolate chips and heavenly chocolate glaze.

Encores

What else you’ll need

For the dough:

• 150 g soft margarine or butter
• 3 medium eggs

For the baking tin:

• A little starch

Preparation

Make the dough

1. Preheat a conventional oven to around 180°C (fan approx. 160°C). Grease a loaf tin (25 cm) and dust it with starch.
2. Now put the baking mix, soft margarine or butter and eggs in a mixing bowl and mix with an electric hand mixer (whisk) on the lowest setting, then on the highest setting for around 3 minutes, until creamy.
3. Then add the chocolate chips and mix in with a spoon or spatula.

Bake

1. Now add the dough to the loaf tin and smooth out. The cake should be baked on the middle shelf of the preheated oven for around 60 minutes. After around 15 minutes’ baking time, make a cut around 1 cm deep lengthwise in the middle of the cake.
2. Use a wooden skewer to check whether the cake is ready before taking it out of the oven.

Cool and glaze

1. After baking, remove the cake from the tin and place on a wire rack to cool.
2. In the meantime, place the sachet of glaze in boiling hot water and leave to soak for 10 – 15 minutes. Cut open the sachet and spread the liquid glaze onto the cooled cake with a knife.