Thursday, 21 June 2012

Gluten-Free & Low-Salicylate Rich Chocolate Cake


1. 225g butter
2. 225g plain (semisweet) butter
3. 115g unsweetened cocoa powder
4. 150g caster sugar
5. 6 eggs


1. Preheat oven to 180C.

2. Line a 23 x 5cm round baking pan with baking paper. Grease the paper with some butter.

3. Melt the butter and chocolate in the top of a double boiler. Leave aside to cool.

4. Sift the cocoa powder into a large bowl.

5. Add the sugar and eggs.

5. Stir until the three ingredients are combined.

6. Pour the melted chocolate mixture into the large bowl and stir well until combined.

7. Pour the mixture into the baking pan.

8. Set the baking pan in a roasting pan and pour about 5cm of hot water into the outer pan.

9. Bake for about 45 minutes or until the cake is firm to the touch.

10. Leave the cake to cool for 15 minutes and then unfold it onto a wire rack.

11. When it has cooled down, wrap the cake in baking paper and chill it in the fridge for about 8 hours.

12. Once the cake is chilled, it can be served.

Bon appétit!

The mixture before baking
After 45 minutes of baking!


  1. Cocoa is salicylate free? How wonderful!

  2. Really? Cocoa is sal-free? No way. It's evil. I'm soon to experiment with gluten-, sugar-, dairy-free orange cupcakes!!! I hope they turn out. Or maybe I don't. I'll probably eat the whole batch in one sitting if they do!

    1. Yes, Evil-lin loves the the evil chocolate! :P I can't eat oranges nor smell them! Enjoy your cupcakes. Post them up! *YUMS!*

    2. HAHAHA Evil-lin, the Former Patron Saint of Parsley.

  3. Hi evelyn could you help me out is caster suger definatly okay for salicylate sensitives and also i bought some self raising flour that has calcium phosphate as a raising agent do you know if thats okay for salicylate sensitives also thank you so much for your help
    Anne xxx

    1. Here are some links which I found useful. I hope that they can be of help to your questions.

      According to the salicylate table, flour is ok. But then again, it varies from individual to individual. It would be safe to try new foods in small amounts and then wait to see if there are any reactions. That is what I did and am still doing. Sugar apparently is fine if it is white. But then again I eat brown sugar! It really depends on one's own body and system. Just be careful with your experimentations. :)

      This is a good thesis to read through to understand the salicylate sensitivity problem.

      All the best and do feel free to ask me about whatever I have written on my blog. I hope that I have helped you somehow.

      Take care Anne! :)