Monday , November 30 2020
GF Chocolate Cake 1

GF Chocolate Cake

Recipe from Sara Matthews  |  @sarabynatureskitchen

Featured in Feast 01 –  January 2016

SERVES 1 cake, or half the recipe to make 12 cupcakes

INGREDIENTS

225g of gluten free self raising flour (125g for cupcakes)
50g of cocoa powder (25g for cupcakes)
225g of dairy free spread or butter if you can have dairy, melted and cooled (125g for cupcakes)

225g of sugar (125g for cupcakes)
2tsp of gluten free baking powder (1tsp for cup cakes)
6tbsp of milk (I use coconut milk or almond) (3tbsp for cupcakes)
5 free range eggs (3 for cupcakes)
2tsp of vanilla extract (1tsp for cupcakes)

Method
1. Preheat the oven to 180°C and then grease and line a deep 20cm cake tin – square or round. If you are making cupcakes, place 12 cupcake cases in a muffin tin
2. Place all ingredients into a large mixing bowl, whisk until combined into a smooth batter
3. Transfer to prepared tin or cases
4. Bake in the oven for 35-40 minutes or until a skewer inserted comes out clean (18-20 minutes for cupcakes)
5. Leave to cool on wire rack in tin

To make the frosting
1. Beat together dairy free spread, icing and vanilla extract until smooth
2. When the cake is cool, remove it from the tin and slice in half horizontally. Sandwich your cake together with the frosting. Ice as you like!

Leave a Reply

Your email address will not be published. Required fields are marked *