Another bloody gluten free chocolate cake

Me: Hey, Kid 1, do you want to come and watch Deep Purple play Smoke on the Water?
Kid 1: What does that even mean?
Me: You know, the very first riff you ever learnt on your guitar? It’s a video of the band playing the actual song.

Total silence from Kid 1. He didn’t even give me the courtesy of an answer.

It’s official folks.

I am old.

Speaking of age, WordPress kindly informed me the other day that this blog had turned one. My, it seems like only yesterday that I gave birth. How time flies when you are having fun.

To celebrate, here is the gluten-free chocolate cake baked for the Yak’s birthday a few weeks ago. Whilst stealing someone else’s birthday cake could be seen as a cruel injustice, I am really only stealing the idea of a birthday cake. First things first. To the man who actually ate this cake, Happy Birthday Mr Yak; you totally fabulous, dry witted, old before your time in a totally ironic way, Northern English bloke.

Secondly, Happy Birthday to this blog. It’s been a big ball of fun and I wish I could send all of you a piece of this light, fluffy chocolate cake action. As that is impossible, I will send you the idea of this old school chockie cake. The buttermilk gives the crumb a lovely moistness and as it’s not too rich, people usually come back for seconds. (Or thirds, hey, back off…leave some for me.) A dear friend has been making this cake for a few years and she changed it to a gluten free version when the Yak become a Coeliac.

Thanks for reading folks and enjoy your cake.


1 1/2 cups gf plain flour (220g)
2 tbl almond meal
1/2 cup cocoa powder
1 1/2 tsps bicarb soda
1 cup caster sugar, raw or regular
1/2 tsp vanilla bean powder (or 2 tsp vanilla essence or 1 tsp vanilla bean paste)
1 cup buttermilk
185g butter, melted and cooled
2 eggs, lightly beaten

Preheat oven to 160C and line a 22cm non stick springform pan or grease a non-stick bundt tin.
Sift flour, almond meal, cocoa, bi-carb soda, sugar and vanilla bean powder in a large bowl or a mixer bowl.
Add 1/2 the buttermilk and cooled butter and beat at a medium speed until combined.
Gradually add the rest of the buttermik, egg and the rest of the butter (and vanilla essence if you are using a liquid form).
Beat on medium to high speed for around 2 minutes until the mixture is thick and creamy. Don’t overbeat!
Cook for 50 minutes to one hour. Test with a skewer. Leave in in for 5 minutes then turn out and cool complete on a cooling rack.
Dust with icing sugar. We ate it with strawberries and creme fraiche.

A recipe from a great friend and I have no idea where she originally got it from




32 thoughts on “Another bloody gluten free chocolate cake

  1. I’ve had a mixed week in the kitchen, one huge GF cake success, two disasters! Glad you came through for the Yak, the choccy cake looks great Cheery! I’m always happy to see a post from you land in the WP reader. You’re a natural! Happy birthday Mr Yak, happy blogging birthday Mrs Yak..

    • Oh Mrs Recipe. Thanks so much for the gorgeous comments. I have had a hoot and meeting great people such as yourself has been an unexpected delight and joy and actually made this blogging experience worthwhile. I have had a couple of gf muffin disappointments lately, so I hear you on that front!! We battle on in the face of adversity, ha ha.

  2. Amy

    Happy birthday to Mr Silly Yak and happy birthday to Cheergerm!
    I love a good chocolate cake, the more recipes, the better πŸ™‚ I love how moist this one looks, sure to be a favourite around here too!

    • Thanks a motza Madame Nourished for your lovely birthday wishes on all accounts! It really is a super recipe, a great all rounder for kids and kids who are grown up. 😁

    • Awwww shucks, Mrs Shortandsweet. You are a total sweetchops for saying so. Meeting and reading bloggers such as yourself has been a total joy and inspiration. This recipe rocks, no-one would know it was gluten free….seriously…

  3. Well, congratulations firstly, Cheergerm! Happy Day. And well wishes to the Yak, who most certainly must blow out his candles and only wish that you will not leave him for another year.
    Your chocolate cake is timely as I’ve just finished a massive chocolate cake taste test–for research purposes of course. Yours looks perfectly fitting to your season, everything pairing beautifully together: strawberries, cream and chocolate. My season has no berries and since I’m steadily working on creating enough fat layers to make it through the oncoming winter, the only thing we can sensibly pair our heavy cakes with is heavy icing. I will not make waves about it–unless I’m waving down someone passing through the kitchen to cut me another slice.
    Looks divine!

    • Thanks for the lovely wishes Mrs P! I will probably hang around a bit longer….not had any better offers yet. 😁 Chcolate cake recipe testing sounds like a very important job, you are a saint and a Trojan to sacrifice yourself to that kind of necessary scientific testing. It is also a great way to end up with ‘chocolate cake pants’. But seeing as its your cold season, who cares!! Go nuts, wear bigger pants..Yes, no berries for you northern hemisphere peeps!! Heavy icing it is….salted caramel sauce even perhaps?? Mmmmmm….

  4. Happy birfday Mrs Cheer’s blog! I’m very glad you made it to blogland and decided to stay πŸ™‚
    That’s a damn fine looking cake. I read the first line of the ingredients list and missed the gf. I was like “WTF is this crazy gal going on about?” But then I realised it was me was is crazy and in that moment everything made sense πŸ™‚

    • On behalf of my blog, I thank you humbly for your birthday salutations and super dooper kind words. 😊 This cake rocks, hilariously, I almost left the GF out but fixed it just before I hit the Publish button. Anyway, crazy is subjective. I would hazard a guess and say that subjectively you are crazy but I am not. (Don’t listen to what the others say…I am really not…)

  5. hip hip hooray! I *know* I am getting old – sometimes I hear my voice saying something that would be more suited to an elderly matron that my good self and I just cringe. Anyway, your bloody cake looks bloody amazing.

    • Thanks Mrs Hungry! Yes, that generation gap shows itself no matter how ‘hip to the jive’ we try to stay. (Lord, how old did that sound?) Taa greatly, it was indeed, bloody tasty.

  6. These days it seems whenever I speak to my children I sound more and more like my father ‘When I was your age…’ or ‘Back in the day…’ and of course ‘I remember when…’. But they are usually too busy staring at their mobile devices to take too much notice.

    • Ha ha Mr Stan! Which brings to mind, what the heck were we staring at when our parents were saying those very same thing? I always swore I would never say ‘When I was your age’ but sadly, those words have sneakily slid from my lips.

  7. Hahaha!
    And since I’m all about cake I must say this is some impressive stuff right here.
    Happy Birthday to your blog.
    Happy Birthday to the Yak.
    You are NOT old, they’re just morons, kids these days.

    And could you please send me a slice?

    • It was some serious cake I tell you! Thanks for your kind birthday wishes Ms Cake…I am working on a beam me up Scotty cake tractor beam Star Trek thingymabobby to beam it to you posthaste. (Yes, kids suck….) Smoke on the water, fire in the sky…I sometimes get that wrong and sing ‘fire in my eyes.’ Us elderly folk need a bit of ‘memory’ leeway every now and again. πŸ˜‰

  8. How did I miss this? Congratulations to the both of you “old timers” and here’s to your delicious, visually stunning and beautifully-written blog! My blog recently turned one as well, and I am a “Smoke on the Water” fan, so we are of an age in both respects. As for the cake, looks like a winner. Anything with buttermilk, I’m in!

    • Thanks for the good wishes LM and for your lovely words. They have made me a very happy Cheergerm. And a big congrats to you fellow ‘onesie’ (but let’s not wear onesies to celebrate, I don’t like to judge but I feel they look best on say, a one or two year old…) Love your blog, your love of food and your wonderful writing. We probably are a similar ‘real time age’ methinks, won’t divulge the exactness of that on this public forum. This cake rocks, buttermilk really is the key. Great stuff isn’t it?

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