Following on from my post yesterday, I’ve had quite a few responses from people asking for the recipe for the Gluten Free, Dairy Free and Egg Free coffee and chocolate cake I made for tea yesterday. So folks… here it is, Enjoy!

Ingredients:

For the Cake:

225g Gluten Free S/R Flour ( I used Doves Farm Freee)

35g Chickpea flour (you can get this from Tesco or any supermarket from the world food isle)

2 tbsp Cocoa

225g Sugar

150ml Oil

1 mashed banana (the more ripe the better - good way of getting rid of black bananas!)

150ml Water

11/2 Tsp of Vanilla Extract (I substituted this for coffee granules in a small amount of water as I like coffee rather than the sweetness of the vanilla) ;)

For the Filling

100g of non dairy spread ( I used Flora non dairy )- But you can use butter instead if you can tolerate dairy, which will be firmer when you actually come to eat the cake)

75g Icing Sugar

11/2 tbsp Cocoa

Topping -

More Icing Sugar for dusting

Method:

Pre-heat oven to 190/170 fan oven/ gas mark 5
Sieve both the flours together and the cocoa and mix well
Sling the sugar, oil, banana, into the Kitchen aid (or use a bowl and a wooden spoon ! ) and beat together until smooth. Add the water and the Coffee/vanilla (whichever you are using)and again beat well.
Stir the flour mixture into the wet mixture and combine.
Divide the mixture between two 20 cm/8 inch round cake tins (line the bottom with parchment)
Bake in the pre heated oven for 35-40 minutes
Remove the cakes and allow to cool.

To make the filling:

Work together the butter/spread, icing sugar and cocoa to make a butter cream. Spread on to one of the cakes and then sandwich together.
Finish by dusting the top with more icing sugar.
et voila!

NB Just a note if you are making the non dairy version with non dairy spread, be wary , when you come to cut the cake the filling may spill out a little as the non dairy spread won’t harden like butter does in butter cream - still tastes awesome though!!