This White Chocolate Gluten Free Candle Cake is one you need to try. It is so soft and full of flavour.

With the spices I have put in it is makes it perfect for the festive period and gives it that Eggnog flavour. Another bonus of the cake is not too sickly despite the white chocolate.

Here is a step by step guide on how I made all the elements and assembled the cake.

White Chocolate Gluten Free Cake 

Ingredients

• 100g white chocolate
• 100ml milk
• 55g butter (I use Stork)
• 1/2 tsp almond flour
• 120g gluten-free self-raising flour
• 1 tsp gluten-free baking powder
• ¼ tsp cornflour 
• 1 tsp chai spice or cinnamon powder 
• 2 eggs
• 100g caster sugar
• 1 tsp vanilla extract
• pinch of salt

Method

• In a pan melt the chocolate, milk and butter on low heat until all combined then leave to cool. 
• In a bowl mix the Almond Flour, SF Flour, Baking Powder, Corn Flour &  Chai Spice. 
• Whisk Egg, Sugar, Vanilla and Salt until frothy and pale (3 -4 minutes).
• Add in the flour mix and fold together. 
• Once combined add in the cooled chocolate mixture.
• Place in a lined tin (8 inch) and bake in a 180 degrees preheated oven for 30-35 minutes. 

(Cake Recipe adapted from Juergen Thebread) 

Butter Cream

Ingredients

• 200g softened butter
• 400g icing sugar
• 2 – 3 tbsp water
• 1 tsp vanilla essence
• grated nutmeg to taste

Method

• Whisk the butter until pale.
• Slowly sift in the icing sugar and give it a stir so it’s roughly combined.
• Add in 1 tbsp of water and vanilla essence then whisk to combine.
• Add in the other 2 tbsps of water and beat until fluffy and almost double in size.
• Grate in nutmeg to taste and mix. 

White Chocolate Ganache

Ingredients

• 100g white chocolate 
• 75ml double cream 

Method

• Melt the white chocolate
• At the same time warm some double cream
• Ensure neither are boiling
• Mix together to form the ganache

Assembly

1. Once your cake is cool, cut it into layers
2. Spread each layer with buttercream and do a crumb coat
3. Chill and then put another thin layer of buttercream on top and smooth using a hot knife. 
4. Chill again then start dripping the ganache to give the candle effect.
5. Drip, chill, drip chill until you get the desired look. 
6. Trim the wax off a couple of candles. You want a bigger wick and less wax on the sides.
7. Insert them into the cake light and enjoy the effect.
8. Enjoy

If you have any questions please drop me a message. Hope you enjoy this White Chocolate Gluten Free Candle Cake. Here are other Christmas bake ideas you can try out.

Neha