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Food Allergy Mums' really chocolatey chocolate cake
Food Allergy Mums' really chocolatey chocolate cake
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Total Time:
50 minutes
For versatile treats, bake batter into 12 big or 24 small cupcakes, reducing bake time to 15-20 mins. Freeze with icing and defrost before serving.
Ingredients:
  • 450 ml rice milk
  • 1 tablespoon cider vinegar
  • 300 g caster sugar
  • 300 g gluten-free self-raising flour
  • 100 g cocoa powder
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon xanthan gum
  • 1 pinch of salt
  • 160 ml sunflower oil
  • 2 tablespoons vanilla extract
  • 225 g dairy-free sunflower spread
  • 225 g icing sugar
  • 50 g cocoa powder
  • 100 g dairy-free dark chocolate (70% cocoa)
  • dairy-free chocolate buttons or fresh berries
Instructions:
  • Preheat the oven to 220°C/200°C fan/425°F/gas 7. Line and lightly grease two 20cm cake tins. Mix rice milk and cider vinegar together. In a large bowl, combine sugar, flour, cocoa powder, baking powder, bicarb of soda, xantham gum, and salt. Add oil, vanilla, and rice milk mixture. Mix well. Divide the batter between the tins. Bake for 30-35 minutes. Let the cakes cool in the tins for 5 minutes, then transfer to wire racks to cool completely. For the icing, combine sunflower spread, icing sugar, cocoa powder, and melted chocolate. Spread icing on one cake, top with the other, and ice the entire cake. Decorate with dairy-free chocolate buttons or fresh berries.

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