Gluten Free Brownie Layer Cake

Gluten Free Brownie Layer Cake

This is my first attempt at making a gluten free cake. I bought the UK version of BabyCakes baking book. For not having any granulated sugar, egg or butter the cake tasted very moist, fudgey and super rich.

Gluten Free Brownie Layer Cake

For a first attempt it was pretty good but the cake was a little too soft and the layers started to break apart (which I read is common in gluten free baking). Despite some bumps I will give gluten free cake another go! I almost didn’t post this but I bought all special ingredients and they’re not cheap! Maybe I did something wrong but I think this recipe would make great cupcakes.

Gluten Free Brownie Layer Cake

The UK version of the book has different kinds of flour than the US version as not all the sames types are available. I found just about everything at Whole Foods except soy milk powder, which is why my icing is still a little runny (I used the plain white flour on the end for corn bread not in the cake). It was tough finding everything but once I asked they were very helpful.

I’ve kept this cake in the refrigerator since it’s so soft. Has anyone else made any cake from this book with good results?


Gluten Free Brownie Layer Cake



90g chick pea flour

125g brown rice flour

90g cocoa powder

400g evaporated cane juice (unrefined cane sugar)

70g potato starch (I used potato flour I think they're the same)

30g arrowroot

1 tbs baking powder

3/4 tsp baking soda

1/2 tsp xanthan gum

2 tsp salt

225ml coconut oil (this was so expensive I couldn't bring myself to buy it. I used vegetable oil instead)

225l ml applesauce (I used the ready made puree from Clearspring)

1 tsp vanilla

225ml hot coffee

300g chocolate chips

Vanilla Frosting

350ml soy milk

75g soy milk powder (I need to buy this off amazon so I used a little trex instead)

1 tbs coconut flour

50ml agave nectar

350 ml coconut oil (I used vegetable oil)

2 tbs lemon juice


  1. Preheat the oven to 170 C. Grease and line 3 springform pans with parchment paper (my pan is 8 inches). In a large bowl whisk together the chick pea flour, brown rice flour, cocoa powder, evaporated cane juice, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt.
  2. Add in the oil, applesauce, vanilla and hot coffee to the dry mixture and stir until smooth. Fold in the chocolate chips with a spatula.
  3. Pour the mixture between the three pans and bake for 24 minutes. Cool for 20 minutes for before removing from pan and placing on a wire rack. I would remove from pan and keep the bottom layer of parchment on until ready to stack the layers. Mine feel apart a little when I tried to move them to stack.
  4. Make the icing in a blender or food processor. Combine the soy milk, soy powder, coconut flour, agave nectar and vanilla. Blend the ingredients for 2 minutes. While on slow alternate adding the oil and lemon juice until combined.
  5. Store in an airtight container in the refrigerator for 6 hours or overnight until set. The icing will be more like a glaze when finished at first.
  6. When the cakes are cool and the icing is set start by layering the cake on a cake board or serving cake. Place a layer of cake first, layer with a generous amount of icing, another layer of cake, another layer of icing and topped with the last layer of cake. My icing wasn't thick enough to spread along the sides since I didn't have any soy milk powder so I drizzled some along the top instead.

adapted from Babycakes

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