Can I Bake The Chocolate Raspberry Pudding Cake Gluten Free?

Our answer

Nigella's Chocolate Raspberry Pudding Cake (from HOW TO EAT) has a soft, light and almost mousse-like texture when warm. Hence it is a cross between a pudding and a cake. It is usually made with regular wheat flour. Gluten-free flours will give a slightly different texture to wheat flour and are likely to make the cake slightly heavier. We note that in the Comments section one Community member has made the cake with a combination of gluten-free flour and ground almonds (almond meal or almond flour) and we suspect that this will give a slightly better result, though it will still not be exactly the same as the original recipe.

We would suggest using 45-60g of ground almonds and reducing the flour to 140-125g accordingly, so that the total weight of almonds and flour is 185g. It may be more convenient to use plain (all-purpose) gluten-free flour and add 2 teaspoons of gluten-free baking powder rather then gluten-free self-raising flour, depending on what you have in your pantry. However, please note that as we have not tried the cake in gluten-free form ourselves, we are unable to guarantee the results. Alternatively, you may like to try Nigella's Flourless Brownies With Hot Chocolate Sauce and serve some fresh raspberries alongside.