Ingredients:
200g (7 oz) gluten-free flour
3 x level 5ml spoons (3 level teaspoons) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
3 x level 5ml spoons (3 level teaspoons) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
225g (8 oz) caster sugar
pinch salt
25g (1 oz) cocoa powder, sieved
100g (4 oz) dairy-free margarine
2 medium eggs, beaten
5 x 15 ml spoon ( 5 tablespoons) dairy-free cream or milk
5 x 15 ml spoons (5 tablespoons) water
few drops of vanilla extract
What to do:
- Heat your oven to 180'C / 350'F / Gas Mark 4.
- Lightly oil 2 x 20.5 cm (8 inch) tins. Do not use loose-bottomed tins as the mixture is too runny.
- In a large bowl sift together the gluten-free flour, gluten-free baking powder, xanthan gum, sugar, cocoa then rub in the dairy-free margarine.
- Add the dairy-free cream or milk, water and vanilla extract to the eggs, then stir into the dry ingredients and beat well.
- Divide the mixture between the two prepared tins, smooth over the tops and bake for about 30-35 minutes.
- Leave to stand for 10 minutes before turning out on to cooling rack.
- When cold sandwich with Milk Chocolate Icing
For the milk Chocolate Icing:
Ingredients:
60g (2 1/2 oz) dairy-free margarine
1 x 15 ml spoon (1 tablespoon) cocoa powder
250g (9 oz) icing sugar, sieved
3 x 15 ml spoons (3 tablespoons) dairy-free hot milk
1 x 5 ml spoon (1 teaspoon) vanilla extract
What to do:
- In a small pan, melt the dairy-free margarine and blend in the cocoa powder.
- Gently stir in the icing sugar, dairy-free milk alternative and vanilla extract.
- Beat until the mixture becomes smooth and thick.
- Use to sandwich your cake or make more icing and also cover the whole cake, using a palette knife.

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