A Very Freefrom Chocolate Cake!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- for the cake:
- for the icing:
- 145 g gluten-free plain flour (i used doves farm)
- 3 tsp gluten-free baking powder
- 30 g cocoa
- 70 g dairy-free spread (i used vitalite)
- 60 g coconut sugar (i used coconut merchant) - you coul
- 1 tbsp coconut syrup (i used coconut merchant) - you coul
- 150 ml dairy-free or dairy milk
- 100 g dairy-free margarine/spread (i used vitalite again
- 100 g icing sugar sifted
- 50 g cocoa sifted
- splash of water - enough to make a spreading consi
- Carbohydrate 169.958 g
- Cholesterol 0 mg
- Fat 3.3 g
- Fiber 2.98800003856421 g
- Protein 5.35 g
- Saturated Fat 1.9216 g
- Serving Size 1 1 recipe (569g)
- Sodium 1509.22 mg
- Sugar 166.969999961436 g
- Trans Fat 0.1452 g
- Calories 715 calories
Place the sugar, syrup and dairy-free spread into a large bowl and beat with an electric whisk until pale and fluffy in appearance. This will take about 2 minutes.Add all the other ingredients and carefully fold them into the mixture until the dry ingredients are combined with the wet.Whisk together for a further minute or so until nice and fluffy.Transfer the mixture to two well greased 15cm round tins, and smooth the tops.Bake in the centre of a pre-heated oven at 190 degrees (170 degree fan, gas mark 5) for 15 - 20 minutes until a skewer comes out clean and the top springs back when you touch it.Cool for 5 minutes before turning out on a wire rack to cool.While cooling, make the icing by mixing all the ingredients together until combined, then whisking for approx. 2 minutes until light and fluffy.Decorate how you like...checking the ingredients of everything you use!
