Chocolate Cake

Photography by Martin Penfold

200g gluten-free plain flour
3 level teaspoons gluten-free baking powder
1/4 teaspoon xanthan gum

225g caster sugar

pinch salt

25g cocoa powder

100g dairy-free margarine

2 medium eggs, beaten

5 tablespoons dairy-free cream or milk

5 tablespoons water

few drops of vanilla extract

Heat your oven to 180'C / 350'F / Gas Mark 4.

Lightly oil 2 or 3 sandwich tins. 

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 equally between the two or three tins, smooth over the tops and bake for about 30-35 mins, until firm to the touch.

Leave to stand for 10 minutes before turning out on to cooling rack.

When cold sandwich with Chocolate Icing 

For the milk Chocolate Icing:
60g  dairy-free margarine
1 tablespoon  cocoa powder
275g icing sugar, sieved
3 tablespoons dairy-free hot milk
1/2 teaspoon vanilla extract

In a small pan, melt the dairy-free margarine and blend in the cocoa powder.

Gently stir in the icing sugar, dairy-free milk and vanilla extract.

Beat until the mixture becomes smooth and thick.

Use to sandwich your cake and cover the top. Then decorate with extra chocolate, chunks or grated.