Oh look, cake!
If you’ve been following along, you’ll know I promised gluten-free cake recipes — and I do my best to deliver. This is one of those: a gluten-free white chocolate mud cake. It’s moist, dense and full of delicate white chocolate and vanilla flavour.
I used to prefer dark, intense chocolate, but lately I’ve come to appreciate the subtlety of white chocolate and vanilla. This cake balances smooth white chocolate with a hint of vanilla in a dense, almost fudgy crumb that works well for decorating, covering with fondant and stacking into tiers.
The recipe is adapted from a well-known mud cake, and it took some experimentation to find a white chocolate mud cake I was happy with. This version translated to gluten-free very successfully, keeping the texture and flavour I wanted while using a gluten-free flour blend.
One key tip: use a good-quality white chocolate that contains cocoa butter rather than a compound chocolate made with vegetable oil. Real white chocolate has a creamier, more authentic flavour — it makes a noticeable difference in the finished cake.
This is a simple melt-and-mix cake similar to a dark chocolate mud cake: milk, butter, white chocolate and sugar are melted together, then the vanilla, dry ingredients and eggs are incorporated. The method keeps the batter smooth and ensures a consistently dense texture ideal for decorating.
I kept the original batter quantity, which yields a tall seven-inch round cake (around 3.5–4″ high). White chocolate mud cakes develop a darker crust, even when using baking strips. Because I prefer the cake to look as good as it tastes, I trim the top and bottom crusts and also trim the darker edges for a neat appearance — especially important when you plan to ganache and cover the cake.
To trim layers cleanly, I use a simple circle template cut from a thin plastic board. Trace a cake board, cut a circle about 1cm (½”) inside the line, place the template on each layer and use a small serrated knife to trim the edges for even, professional-looking slices.
This cake works well as a plain white chocolate mud cake, but you can add citrus zest (lemon, lime and/or orange) if you want a brighter flavour. White chocolate ganache is a great filling — again, choose quality chocolate for the best texture and taste.
Good-quality chocolate buttons are handy for ganache since they melt quickly and save time on chopping. The finished cake is slightly less dense than the dark chocolate version but still sturdy enough for light carving and most decorating tasks when chilled and supported with ganache.
Adjust the recipe for different tin sizes using a baking calculator if needed. If you’re new to gluten-free baking, consult guidance on flour blends and techniques — results can vary depending on the flours you use, so follow tips for gluten-free cake decorating and handling.
Gluten Free White Chocolate Mud Cake
Ingredients
- 420 g gluten free flour*
- 2 teaspoons baking powder (check that it is gluten free)
- 1 teaspoon xanthan gum
- 350 ml milk
- 350 g butter, cut into cubes
- 180 g white chocolate, chopped
- 400 g caster sugar
- 2 teaspoons vanilla extract
- 4 eggs
Instructions
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Heat the oven to 160°C (350°F). Line the base and sides of a 7” round (at least 3” high) cake pan and prepare a baking strip and foil lid.
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Sift together the flour, baking powder and xanthan gum in a medium bowl and whisk to combine.
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In a large heavy-based saucepan, heat the milk and butter over medium-low, stirring until the butter melts.
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Add the white chocolate and stir over low heat until melted.
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Whisk in the sugar until dissolved (this can take several minutes). Remove from heat and stir in the vanilla.
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Allow the liquid mixture to cool until it is comfortable to touch. Transfer to a heatproof bowl to cool faster if needed.
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When cool, add the dry ingredients in three additions, mixing with a whisk using a gentle folding motion to avoid adding air.
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Whisk the eggs with a fork and add to the batter, mixing again. Let the batter rest briefly to let bubbles surface, then pour into the prepared pan and bang the pan on the bench to release large air bubbles.
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Cover with the foil lid and bake for 2.5–3 hours. Test with a thin skewer or knife — it should come out clean or with a few crumbs. The centre should reach about 99°C if using a probe thermometer.
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Remove the foil lid and let the cake cool in the pan for about 30 minutes. Cover the top with foil and leave the cake in the pan overnight to cool completely before removing.
Notes
Chocolate ganache – For a four-layer cake (three ganache fillings) you’ll need approximately 1.6 kg of ganache (about 1.2 kg white chocolate to 400 g cream) to fill and cover the cake.
Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.
Enjoy 🙂
~Natalie
xx
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