Blackstrap Molasses sweetened Chocolate Cake/ Gâteau au chocolat, à la mélasse

Today marks the 365th day of Curious Baking! 🙂

Let me dazzle you with some statistics!…



236 fans

and 45/6 posts later

and I’m still standing!

I’m happy to have survived, a little surprised if the truth be told. I don’t really know what finally got me round to creating this blog, I guess I just I felt my camera needed to be freed of all my baking photos!

Don’t worry I won’t drone on, and reminisce about the highs and lows while doing a round up of the year (I’ll save that for New Year’s Eve 😉 ). I wish I had something witty and profound to say or even inspirational…but I’ll leave the philosophising to well the philosophers and get on to the good stuff…


Are you drooling yet?….

Some of you may remember my panic facebook status about this blackstrap molasses creation, well to cut it short, you were right and I was wrong. Using blackstrap molasses to sweeten the cake turned out to be a genius idea, it lended a bittersweet richness and a sharp tangy kick to an otherwise ordinary chocolate cake. The bittersweet undertones of the molasses, paired with banana added an extra dimension to the overall taste, so I thought my blogoversary would be the perfect time to share the recipe with you all.

Thanks for all your gluten free love and support xx

Blackstrap Molasses sweetened chocolate cake

If you don’t have hazelnut flour, you can substitute it with ground almonds and you’ll still get the moisture needed for the recipe.

For one 1lb loaf and two cupcakes 🙂

  • 1/2 cup/86ml vegetable oil
  • 1/4 cup/90ml blackstrap molasses
  • 3 eggs
  • 80g dark chocolate, 70% cocoa
  • 3 tbsps hazelnut flour (see this post for details on how to source this)
  • 3 tbsps quinoa flour
  • 3 tbsps teff flour
  • 1/2 cup/80g brown rice flour
  • 1 tsp baking powder
  • a pinch of salt
  • 1 ripe banana

Preheat the oven to 170ºC/325ºF

Melt the chocolate on a low heat, in a stainless steel bowl, placed inside a saucepan. Once melted set aside.

Whisk the brown rice flour, hazelnut flour, teff, quinoa, baking powder and salt together in a large bowl.

Beat the oil and molasses together, then add the eggs one at a time, then add the melted chocolate

Fold the dry ingredients into the wet.  Add the banana, mix together.

Pour the batter into the loaf pan. Bake for 30-40 minutes or until a knife comes out of the cake dry.

inspired by this recipe from la Tartine Gourmande

Gâteau au chocolat, à la mélasse

Si vous n’avez pas de farine de noisettes, le poudre d’amandes marche bien aussi

Pour un gâteau de 23 x 10 cm (8” x 4”)

  • 86 ml d’huile végétale
  • 3 oeufs
  • 90ml de mélasse
  • 80g de chocolat noir (70g)
  • 3 c à s de farine de noisette
  • 3 c à s de farine de quinoa
  • 3 c à s de farine de teff
  • 80g de farine de riz complète
  • 1 c à c de poudre à lever
  • une pincée de sel
  • une banane mûre

Préchauffez le four à 170ºC/325ºF

Faites fondre le chocolat au bain marie et mettez de côté.

Dans un grand bol, fouettez les farines, le sel et le poudre à lever et mettez de côté.

Dans un autre bol, battez l’huile et la mélasse puis ajoutez un à un les oeufs et remuez entre chaque.

Ajoutez le chocolat fondu, mélangez bien, puis incorporez les ingrédients secs aux ingrédients liquides.

Ajoutez la banane.

Versez la pâte dans le moule à pain et enfournez pendant 30 à 40 minutes.

Inspirée par cette recette de la Tartine Gourmande

Ooh! how could I forget, my first giveaway, well…. ages ago I met the gluten free goddess herself Lucinda Bruce Gardyne

and we had a chat about life, coeliac disease, fresh bread, you know the usual stuff…. Well! She kindly signed a copy of her famous allergy free cook book:  How to Cook for Food Allergies, which is a godsend for anyone trying to make their way through the gluten and allergy free minefield of cooking and baking.

Now I’ve bought A LOT of gluten free baking recipe books in my time and this one’s a keeper, I’d even go as far as naming it my favourite! I currently have two in my possession, one is full of folded fray edges, baker’s scribble and cooking stains and the other is a brand new signed copy that I’m itching to give away  to all you wonderfully gluten free people.  All you need to do, is post a comment after this post, answering these two questions:

1. Which Curious Baker recipe have you tried and loved?

2. Which gluten free recipe would you like to see next on these Curious pages?

That’s it! You have till the end of the month 31st October to post your comment and automatically enter the giveaway…

Pour avoir une chance de gagner le livre de recettes sans gluten, au dessus, c’est du gâteau! 😉  Postez  un commentaire à la suite de ce post répondant à ces deux questions

1. Quelle recette Curious Baker avez-vous apprecié le plus?

2. Quelle recette aimeriez-vous voir prochainement? (sans gluten bien sûr!)

Ainsi vous participerez au tirage au sort et vous pouvez gagner le livre de recette, signé par l’auteur elle-même! Vous avez jusqu’au 31 octobre pour participer au jeu….

7 thoughts on “Blackstrap Molasses sweetened Chocolate Cake/ Gâteau au chocolat, à la mélasse

  1. That looks absolutely delicious! I have blackstrap molasses in my cupboard just begging to be used. I was considering using it to make Nigella’s chocolate gingerbread cake, but was unsure how it would work as a straight replacement for treacle. With your success, I might just make your recipe instead. How much molasses did you use, though? I don’t see it in the list of ingredients. Thanks!

    • Hey Sarah! I must have got caught up in the celebratory madness! It’s 1/4 cup or 90ml, I’ve edited the recipe now. I say make BOTH cakes. Chocolate gingerbread sounds good and you can never have too many chocolate cakes. Have fun baking and let me know what you think 🙂

  2. I’ve never used molassas in a cake before, just treacle, we give unrefined treacle to the cows as a treat! I must say they love it!
    Hmm… my very favourite cake, and the one my daughter insists on every birthday is a treacle gingerbread, so if this tastes as good as it looks this will be my favourite recipe.
    The one I would like to see next has got to be a rich fruit cake for Christmas as my thoughts are beginning to turn in that direction.

    • Question to both you and Curi…how does treacle compare to molasses? I just moved to the UK and have seen treacle around but haven’t bought any yet. Thanks!

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