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Gluten-Free Chocolate Cake

Gluten-Free Chocolate Cake

Serves 8



 

Ingredients

  • 1 cup (125g) soy flour
  • ¾ cup (110g) corn cornflour
  • 1¼ teaspoons bicarbonate of soda
  • ½ cup (50g) cocoa powder
  • 1¼ cups (275g) caster sugar
  • 150g butter, melted
  • 1 tablespoon white vinegar
  • 1 cup (250ml) evaporated milk
  • 2 eggs
  • ½ cup mashed banana
  • 2 tablespoons raspberry jam
  • 300ml thickened cream, whipped
 

Method

  1. Preheat oven to moderate (180°C).
  2. Grease 2 x 22cm-round sandwich pans; line bases with baking paper.
  3. Sift all dry ingredients into bowl, add butter, vinegar and milk then beat on low for 5 minutes.
  4. Add in the eggs, jam and cream and beat on medium for a further 2 minutes.
  5. Pour mixture evenly into pans and bake in oven for 30 minutes.
  6. Allow cake to cool before icing with your favourite icing.
  7. Sandwich cakes with whipped cream.

Tip:

  • Add cocoa to whipped cream for a more chocolatty flavour.
  • Decorate with fresh raspberries.

 



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