My Gluten Free Chocolate Traybake Recipe (dairy free, low FODMAP) (2024)

What’s better than gluten free chocolate cake recipe? A gluten free chocolate traybake recipe of course! These little cubes of chocolatey joy are even dairy free and low FODMAP too.

There’s something about a gluten free chocolate traybake that I absolutely love – and no, it’s just because it’s so simple to throw together! I’m confident that you’ll agree, so that’s why I thought I’d share my gluten free chocolate traybake recipe with you all today…

When I think of my dream chocolate cake, I’m thinking of a super moist, fudgey bite of chocolate heaven… Basically a cross between a sponge cake and a brownie!

But when you buy a chocolate cake, I’d often describe it more as a ‘cocoa flavoured sponge’ than anything close to the above.

Where’s the moistness?! The rich taste of chocolate? They definitely do *not* satisfy my chocolate cravings one bit!

Well, I guess now you know why my gluten free chocolate traybake recipe exists…

But why a traybake?

(or a sheet cake as they’re often called across the pond)

Well, first of all, they’re just that little bit easier to make than a regular cake – you just pour your cake mixture into your baking tin, bake and then after letting it cool, whack your icing on. Job done – no constructing or extra tins required.

But apart from it being that little bit simpler to throw together, there’s something about these cute little cubes that you just can’t beat…

It’s just an entirely different eating experience to sitting down and eating a slice of cake with a fork like a civilised person!

(though I won’t judge you if you do)

For starters, if you cut them into rows of three, you’re left with nice little modest portions which is great for me as I 100% cannot be trusted to cut my own slice from an enormous cake.

My eyes are often hungrier than my stomach!

But most of all – I swear a traybake just tastes better somehow. I dunno if it’s the magic of the little cubes, but I would kill to get my regular layer cakes to to turn out as moist and fluffy as my gluten free chocolate traybake recipe!

If you’re low FODMAP, just make sure that all the milk you use is lactose free. Dairy free? Well, just go ahead and use dairy free butter/margarine/milk instead. Easy peasy!

Ok, so here’s how to make those little cubes of joy…

My Gluten Free Chocolate Traybake Recipe (dairy free, low FODMAP) (5)

My Gluten Free Chocolate Traybake Recipe

My gluten free chocolate traybake recipe is lovely and moist - like a cross between a brownie and a chocolate cake! It's dairy free and low FODMAP too.

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5 from 9 votes

Ingredients

For the cake

  • 220 g dark chocolate (ensure dairy free if necessary)
  • 220 g butter
  • 1 tbsp coffee (with 125ml of hot water)
  • 170 g gluten free self raising flour
  • 25 g cocoa powder (ensure it's dairy free if necessary)
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp xanthan gum
  • 200 g light brown sugar
  • 200 g caster sugar
  • 85 ml buttermilk (you can make your own by placing 1-2 tbsp of lemon juice in a jug and topping it up to 85ml with milk - any milk is ok. Ideal is whole milk but I often use dairy free milk too)
  • 3 eggs

For the icing

  • 225 g butter (dairy free hard marg - like Stork, if necessary)
  • 450 g icing sugar
  • 45 g cocoa powder, sieved
  • 2 tsp milk (dairy free if necessary) (use as much or little as needed)

Instructions

  • Preheat oven to 160C Fan. Prepare your baking tin with parchment / baking paper. My tin is about 8 inches x 12 inches, so the popular 9x13 tin would be fine I'm sure.

  • If you are making your own buttermilk - put 1-2 tbsp of lemon juice in a jug and then fill it up to 85ml with milk (any milk will work - if you can have dairy, whole milk works best but I've made it with almond milk and its perfect too). Put your buttermilk to one side until you need it.

  • Melt your dark chocolate and butter in a glass bowl over some boiling water on the heat.

  • Once melted, make your coffee (1 tbsp to 125ml of hot water) and pour it into your melted chocolate/butter. Mix it together.

  • In a large bowl, add your flour, bicarbonate of soda, xanthan gum, cocoa powder, light brown and caster sugar. (I always sieve my cocoa powder especially to remove any lumps) Mix together.

  • In another bowl crack 3 large eggs and add your buttermilk. Mix together until combined.

  • Next pour your chocolate mixture into your dry mix bowl, followed by your egg/buttermilk mixture. Mix together - I did this by hand so as to not overmix. Mix until combined, make sure you mix all the way to the bottom so theres no dry flour chunks etc.

  • Spoon/pour your mixture into your pre-prepared tin and then place in the oven for about 1 hour.

  • Once baked remove from the oven and leave to cool in the tin.

  • Whilst the cake is cooling you can make your icing. Cream/beat your butter briefly so it softens a little more - your butter (or dairy free alternative should be at room temp).

  • Sieve your icing sugar and cocoa into a separate bowl and then gradually add it to the butter. Mix thoroughly between each addition until it's all been added.

  • If the icing is a little too solid add a couple of teaspoons of milk and mix again. Do this until the icing is at the right consistency for you. It should be smooth but not runny, it should hold its shape, but not be too stiff. (If you are making this icing dairy free I'd recommend chilling it again before placing it on the cake so it's more firm)

  • If you haven't already, now the cake is cooled, remove it from the tin and spread your icing all over the cake - as much or as little as you want. Then sprinkle on any decorations you want - I went for chocolate strands.

  • Cut into squares and enjoy!

Thanks for reading all about my gluten free chocolate traybake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

My Gluten Free Chocolate Traybake Recipe (dairy free, low FODMAP) (7)

My Gluten Free Chocolate Traybake Recipe (dairy free, low FODMAP) (8)
Gluten-Free Recipe

My Gluten Free Chocolate Traybake Recipe (dairy free, low FODMAP) (2024)

FAQs

How do you know when gluten-free cake is done baking? ›

If your toothpick comes out with wet batter on it, your cake definitely needs more time. If it comes out with a couple of crumbs stuck to it—but passes the edge check and centre check—it should be ready to come out of the oven.

How do you know when gluten-free muffins are done? ›

While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.

How do you adjust for gluten-free baking? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

What to avoid for gluten-free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
  • Wheat.
  • Semolina.
  • Spelt.
  • Durum.
  • Emmer.
  • Einkorn.
  • Rye, sometimes referred to as pumpernickel.
  • Barley.
Mar 29, 2021

Do you have to bake longer with gluten-free flour? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Is there a trick to baking with gluten-free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Why is my gluten free baking so dry? ›

Don't overmix: Overmixing can cause gluten-free baked goods to become tough and dry. Mix your ingredients until just combined and avoid overworking the dough. Doughs and batters tend to gelatinize the gums (xanthan & guar) in flour blends/mixes, so you could end up with a 'slimy' texture if you over do it.

Do gluten-free cakes need to bake longer? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Why is my gluten free cake not cooking in the middle? ›

Cakes
Common ProblemPossible Solution
Gummy centerLower oven temperature and extend baking time; swap out some of liquid for sour cream
Edges of cake are toughLine sides and bottom of cake pan with parchment paper
Cake doesn't releaseWhen parchment is not an option, make paste of butter and flour blend and brush into pan
2 more rows

Can you overbeat a gluten free cake? ›

Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.

References

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