Bake a gluten-free cake

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Coeliac disease is thought to affect one in 250 Australians. Primarily an inability to tolerate gluten (the protein component of grains including wheat, rye, barley and oats), if left untreated the disease can damage the intestines and prevent the absorbtion of nutrients, and the only treatment is committing to a gluten-free diet. As this week (March 13-20) is Coeliac Awareness Week, Sophia Young has created this delicious gluten-free chocolate cake.

Gluten-free chocolate cake
Serves 8

225g unsalted butter, softened
2 cups (440g) caster sugar
11/2 tsp vanilla extract
3 eggs
11/4 cups (155g) ground almonds
11/2 cups (225g) potato starch*
2 tsp bicarbonate of soda
3/4 cup (75g) Dutch cocoa
½ tsp xanthan gum**
11/2 cups (375ml) buttermilk
11/2 tbs white vinegar
Sugar flowers and thick cream, to serve

Chocolate glaze
150g dark chocolate, finely chopped
1/2 cup (125ml) pouring cream

1. Preheat oven to 180C. Grease a 24cm non-stick fluted cake tin (bundt tin). Using an electric mixer, beat butter, sugar and vanilla in a bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Sift ground almonds, potato starch, bicarbonate of soda, cocoa, xanthan gum and ½ tsp salt over egg mixture. Add buttermilk and vinegar and stir until smooth. Spoon batter into prepared tin. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in tin for 10 minutes then turn out on to a wire rack to cool.
3. For glaze, place chocolate and cream in a heatproof bowl over a saucepan of simmering water over low-medium heat. Stir until smooth. Place cake on a wire rack over a tray then drizzle top with glaze. Stand until set then decorate with sugar flowers. Serve with cream.

* Potato starch (flour) is available from supermarkets (Kosher or health food section), health food stores and Asian food stores.

** Xanthan gum is available from health food stores. It is a useful ingredient in gluten-free baking, as it improves the texture of items. This cake can be made without it, but will be slightly crumbly.

For more information, visit www.coeliac.org.au – the Coeliac Society of Australia’s website.

Recipe, styling & food preparation: Sophia Young   Photography: Scott Hawkins