Discover the ultimate gluten-free chocolate cake recipe with Becky Excell on This Morning. Indulge in rich, delicious flavors without gluten!
Deliciously Decadent and Totally Gluten-Free!
Midweek slumps can be tough, but a delicious treat can make all the difference. Renowned for her expertise in gluten-free cooking, Becky presents a rich and indulgent chocolate celebration cake that promises to satisfy any sweet tooth. This decadent dessert is not only a feast for the senses but also ensures that no one feels left out, as it is entirely gluten-free without compromising on flavor or texture.
This chocolate celebration cake is the perfect solution for anyone looking to elevate their midweek desserts or celebrate a special occasion. The beauty of this recipe lies in its ability to be enjoyed by everyone, regardless of dietary restrictions, making it an ideal choice for gatherings with friends and family. Whether you’re a seasoned baker or trying your hand at gluten-free cooking for the first time, this cake is sure to impress.
Indulge in Decadence: A Heavenly Gluten-Free Delight That Redefines Chocolate Cake!
So, it’s celiac awareness month. So, the queen of gluten-free cooking, Becky Excel, is here with something extra special for us. I mean, as soon as you put those ingredients in front of me, Becky, I’m must start salivating. I mean, it smells great, doesn’t it? Smell some chocolate on the go. Um, so yeah, as I said earlier, I am making a.
Gluten-free chocolate donut. It’s It’s not a donut. It’s just the shape is like a donut celebration cake, but it’s a cake you could have whenever you want. And like I said earlier as well, inclusive. That’s what we need. gluten-free people. Just because you have to follow a gluten-free diet, doesn’t mean that you should just be.
Like, “Yeah, I’m just give that person a banana.” Everyone should be able to eat the same thing. And it’s easy. Yeah. Especially with playdates and things like that when the kids come over and things. It’s great to have something that everybody can eat. School, you know, it’s it’s so important. So, and this is a really simple one that anyone.
Could do. I mean, you could do it. Even you could do it. Kids. So, I will So, firstly, we’ve already creamed some of the butter and the sugar together cuz we don’t want too much loud mixing. Um, so that that’s that. But all these ingredients, we’re just going to put it together. So, we’ve got some gluten-free self-raising flour here. Mhm. So, that’s.
Something you can easily get in the supermarkets. It’s really accessible these days. Um, we’ve got some ground almonds. We’ve got cocoa powder. We’ve got some gluten-free baking powder. Mhm. They were weighed out, you know. Were they? Yeah, they were. Exactly. Exactly. see how good you are now. Um, but yeah, as I said, this it’s.
Celiac awareness month. So, you know, celiac disease is actually a really serious autoimmune condition. It’s something where if people who have it, they if they consume gluten, the body attacks itself. So, it’s it’s a really serious thing. Um, and so many people don’t even realize that they have it. So, one in 100 people in the UK have.
Celiac disease, but only 36% of people actually know that they have it. Is it that different? Yeah. So basically, Celiac UK, the main charity for this, is trying to find those 64% of people this month um so that they can get diagnosed. How are they doing that? So we’re we’re sort of raising awareness. So that that there was some Zantham gum. So that’s.
That’s a really important ingredient that helps to keep cakes from being crumbly when they’re gluten-free. Um and then we’ve got some eggs here. So basically what we’re we’re trying to do is we’re just trying to emphasize, you know, raise awareness in terms of symptoms. So symptoms aren’t just gut related. People think of gluten-free and.
They think, “Oh, bloating.” But it can be like recurrent miscarriage. It can be neurological things. It can be there’s so many different things. Extreme fatigue. Um, tons of things that you wouldn’t necessarily think of, which I guess is what makes it so hard to identify. Yeah. And also saying that, some people don’t have any symptoms.
Wow. So, you know, it’s it’s a really tricky thing. Yeah. It’s really difficult. So, you can be celiac without any symptoms. Any symptoms at all, and people don’t realize that. So, how would how would that manifest itself being celiac then if you don’t have any symptoms? If you don’t Well, the thing is that it’s not just about the.
Symptoms. It’s about you can have long-term complications if you eat gluten. So, you could you could have um osteoporosis if you keep eating gluten and have it um even cancers. So, you know, it’s definitely worth knowing. Yeah, definitely. So, I’ll just let’s see how this goes. Goodness gracious. I think we should probably stand back.
Somewhere. So, basically, we’re just going to mix this all together. You are you’re all over that. There we go. Um, but yeah, Celiak actually have like a free self assessment thing on their website. Oh, great. So, you can go on there, you can if you think you’ve got the symptoms, you can go on there and they’ll sort of sort something out that.
You can send to your doctor. So, you can take it into the doctor with you. Um, and then and what do you do? A swab test or what you do? So, what you would do is you go in um you do a blood test. Yeah. And the blood test will sort of give you that first thing, but sometimes they aren’t always positive show up. So, the main thing that they’ll do is then.
They’ll do an endoscopy. So down the throat, which isn’t nice. And the most important thing is that at the same time, you have to be um you have to be eating gluten. So if you think that gluten is a problem, you probably be like, “Oh, I want to remove that from my diet cuz it’s making me feel poorly.” But you mustn’t do that. You have to.
Keep eating gluten for at least 6 weeks every single day. Even if it’s making you feel poorly for the doctor to then identify Yeah. to get an accurate test result. So it’s it’s really really annoying. You know, it’s it’s a frustrating thing for people. Right. So, I mixed it all together. Y um you could see what I was doing. So, and now it.
Looks a lot nicer because if you were mixing that, once you mixed it all, you get all the chocolate in there and stuff. So, then I’m going to add in some chocolate chips. Delicious. A few less than we’re supposed to be in there. So, we’ll eat that, but it’s fine. Um put that in. Fold them in. And then we’ll have a really delicious cake that anyone.
Could enjoy. And that’s the that’s the most important thing with this. And I think like it’s not also it’s not just about the ingredients. So the ingredients obviously need to be gluten-free, but if let’s say when we cut the cake later that knife had touched some gluten, the whole cake, all that all that hard work we’ve done.
Making a gluten-free cake would be ruined. Yeah. Because just literally Yeah. It’s called crosscontamination. And literally just a single crumb can do damage. So just be super careful with it then. So what we would do, we put this into here. Mhm. And I put Have you buttered that beforehand? Yes. Yeah. So, basically with this, you need to butter.
It. You can use something like a cake release or you can just use butter and a little bit of flour. Yes. Uh put that all in because you don’t want it to stick. No. Um you can also use a loaf tin or you can make this in cupcake tin cuz some people don’t want to use this cuz it’s like you’re scared that it’s all going to come out. Yeah. That would.
Always be my fear with that. So, we will put that we would put that all in, put it into the oven for 50 minutes or so at 160. And then this is what we would have. But what we need is some icing. So the icing is a really really simple thing to do. So here I’ve melted some chocolate and butter together. Yes. Just going to.
Add in some icing sugar. Nice. Add it very gradually or kind of gradually. And if we can let’s do it with this actually. Um and then it it just comes together really really well and it will come together in a really glossy way. So and what you want to do is it will get a bit thick so you add a little bit of boiling water as you go just to keep it.
At the right consistency. Yeah. But what I’ve got I’ve got one I made earlier. Very nice because this is live TV. And I’m not a pro like you guys. Certainly not a pro in the kitchen. Very loosey label there. Okay. But thank you. But yeah. So then we would just put it all over here. Yeah. And then we can do some sort of sprinkling artistic drizzling.
You know, I’m I’m terrible at this. I’m I’m I’m just a home cook who likes to cook. At this stage, I’d be far more interested in tasting it than actually making it. I mean, you can do a few sprinkles. Make sure the sprinkles are gluten-free. And then we have got a cake. Let’s just get on with it. This is what this is what you want, is there?.
You don’t You don’t want the that. The crew are just thinking we’ve got at least two cakes to consume now. This is good news. Everyone’s been very happy with me this morning when I’ve got it. So, let me just put this on the plate. Thank you. Thank you. That looks amazing. Couple of forks there. Enjoy it. And you know, the whole thing is.
That this cake, you know, I used a gluten-free. This hasn’t touched anything else, so it’s completely gluten-free. Yeah. Same thing goes for in restaurants, bakeries, and stuff. Everything needs to be separate. It’s gluten-free. So that and gluten-free tastes great, right? The texture is great. Yeah. And really expect it to be.
Slightly different texture wise, but it’s it’s the same. And everyone can enjoy it together, which is all we want. Mhm. Thank you, Becky. Absolutely delicious. For the details of Becky’s chocolate cake recipe. Thank you for visiting our This Morning YouTube channel. We upload new content every day, so go ahead and hit that subscribe.
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