Chocolate Cake by Dr Sue Shepherd

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  • 2 cups gluten-free self-raising flour
  • ²/³  cup cocoa
  • 1 teaspoon xanthan gum
  • 2 eggs
  • 1½ cups sugar
  • 50 g butter, melted
  • 200 g gluten-free reduced-fat
  • vanilla yoghurt
  • ²/³ cup reduced-fat rice milk

 Chocolate Frosting

  • 100 g margarine
  • 2 cups pure icing sugar
  • 2 tablespoons milk
  • 2 tablespoons cocoa powder


  1. Preheat oven to 170°c/150°c fan-forced.  Grease a 23 cm springform cake pan.
  2. Sift the flour, cocoa and xanthan gum into a large mixing bowl. In a medium mixing bowl, mix eggs and sugar until thick and foamy. Add the melted butter, yoghurt and rice milk into the egg mixture, and stir until well combined.
  3. Pour this mixture into sifted flours.   Beat with electric beaters for 1–2 minutes.  Pour cake batter into greased pan, bake in pre-heated oven for 45–55 minutes or until firm to touch (or when a skewer inserted into the centre comes out clean). Allow to stand for 5 minutes.  Remove from pan and place on a wire rack to cool.
  4. To make the frosting, combine the margarine, pure icing sugar, milk and cocoa powder. Top the cooled cake with frosting and serve.

Nutritional Analysis

Per serve: energy 1439 kJ (342 cal), protein 3.4 g,  fat 7.9 g, saturated fat 1.8 g, carbohydrate 67.5 g, sugars 50.4 g, fibre 0.5 g, sodium 392 mg, GI medium

WGF Kids & TeensRecipe taken from Wheat Free Gluten Free Kids & Teens by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease and the Gluten-Free Diet for Adolescents




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.