Milk Chocolate Cake

Photography by Martin Penfold


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
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:
  1. Heat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil 2 x 20.5 cm (8 inch) tins.  Do not use loose-bottomed tins as the mixture is too runny.
  3. 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.
  4. Add the dairy-free cream or milk, water and vanilla extract to the eggs, then stir into the dry ingredients and beat well.
  5. Divide the mixture between the two prepared tins, smooth over the tops and bake for about 30-35 minutes.
  6. Leave to stand for 10 minutes before turning out on to cooling rack.
  7. When cold sandwich with Milk Chocolate Icing 

For the milk Chocolate Icing:
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:
  1. In a small pan, melt the dairy-free margarine and blend in the cocoa powder.
  2. Gently stir in the icing sugar, dairy-free milk alternative and vanilla extract.
  3. Beat until the mixture becomes smooth and thick.
  4. Use to sandwich your cake or make more icing and also cover the whole cake, using a palette knife.

No comments:

Post a Comment

Print Friendly