Gluten Free Chocolate Cake with Nutella Icing

gluten free, chocolate cake, nutella

It had been a tough week okay? My super indulgent craving for gluten free chocolate cake and more chocolate was justified. I’m not this unhealthy all the time. Who am i really kidding… there will be lots of judgement from the back of the room ‘Nutella’s bad for you’ ,’whoa the sugar in that!’ but NOONE (unless you’re allergic to nuts or the ingredients in the cake) could turn down a Nutella chocolate cake. Surely?

I have to admit, but i am sure my twitter followers know (as i tweeted my first nutella experience), that i’ve only recently tried Nutella for the first time. Why did noone tell me this was the filling in Ferrero roche’s at Christmas time? I sat watching my husband eat a whole tray of them…i could have just had a huge pot of Nutella and hazelnuts to aid my sorrow!

The cake recipe was one i looked up on the Doves Farm website for a Victoria Sponge- link below. The layers were a bit flat but this was because of the lack of mixture itself- i would recommend doubling if you are looking for a good height (for a birthday layer cake or something.) For a cheeky twist, i added some raisins in the main central icing layer to add another texture but feel free to just make the plain cake.. although rum soaked raisins would be an amazing dessert spin on this cake!

gluten free, chocolate cake, nutella

Gluten Free Chocolate Cake with Nutella Icing 

(Cake recipe and method from the Doves Farm Website- i would double this if you want a bigger/taller cake! See my icing recipe below)

Heat oven 180 degrees Celsius 

Cake Ingredients 

150g unsalted butter

150g Caster Sugar

1tsp of Vanilla Extract

150g Doves Farm Gluten Free Plain Flour

2 eggs

1 tsp of Baking Powder

3 tbsp of milk

1 tbsp of Cocoa Powder (I used Green and blacks) plus some extra for the top.


Cream the butter, sugar, cocoa and vanilla together until light and fluffy

Beat in the eggs one at a time.

Beat in the baking powder, flour and milk.

Divide the mixture between 2 oiled and lined 20cm/8″ round baking tins.

Bake in a pre heated oven for 15/20 minutes.

Turn the cakes out on to a wire rack to cool.

Spread Nutella icing on top of one sponge and place the other on top. If you’re feeling naughty add icing to the top too!

Dust with good quality cocoa powder.

Nutella Icing

250g Icing Sugar

80g softened unsalted Butter

3 Tablespoons of Nutella (roughly 90g)


Pop the three ingredients into a cake mixer and mix together on a slow to then medium speed until light and fluffy!

Dig in and enjoy… no forks allowed! ;)


9 thoughts on “Gluten Free Chocolate Cake with Nutella Icing

  1. Mmm lovely. Love Nutella and a chocolate fix can be easily had with a spoonful or two of it!!! Cake looks gorgeous, I used it as a filling in cupcakes before so they are cute mini versions!

  2. Would be great if this could be updated so that the method mentioned when to add the cocoa (I forgot!) and also what temperature. Yummy cake though!

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