Wednesday, 24 September 2014


Hooray!! I can post photos again :-)  Here's that chocolate cake recipe.  Measurements are in American cup sizes.  I use the Lakeland ones.  I have all these ingredients as part of my store cupboard staples.

3 cups of Doves Farm self raising gluten free flour
1¾ cups of sugar
6 Tablespoons of Bournville cocoa powder
2 teaspoons of gluten free baking powder
1 teaspoon of salt
2 cups of Alpro vanilla soya milk
½ cup of vegetable oil
2 Tablespoons of apple cider vinegar
1 teaspoon of vanilla extract

½ cup of Pure sunflower spread
2 teaspoons of vanilla extract
½ cup of Bournville cocoa powder
3 cups of icing sugar
½ cup of Alpro cream
Preheat oven to Gas 5 or equivalent.
Spray two 9" cake pans with cooking spray and set aside.
In a large bowl, combine dry ingredients - flour, sugar, cocoa powder, baking powder, salt - and blend.
In a medium size bowl, combine non-dairy milk, oil, vanilla, and vinegar.
Pour wet ingredients into dry ingredients.
Stir until smooth, scraping bottom and sides of the bowl. Pour into greased cake pans and place in oven
Bake for 25-30 minutes, or until a toothpick comes out clean after inserted into the centre.
Remove from oven and let cool for five minutes then move to a wire cooling rack to cool completely.
While the cakes are cooling make frosting.
Beat butter until light and fluffy.
Add vanilla, cocoa powder, and icing sugar.
Add Alpro cream slowly while mixing until it's gone.
If you feel the frosting is too thick, add more cream 1 tablespoon at time.
If too runny, add more icing sugar 1 Tablespoon at a time.
Ice cakes after they are completely cooled.
I ran out of icing sugar so used a dairy free chocolate spread in the middle.  Next time I'll try freezing one half of the cake before icing as it made a really big cake.

1 comment:

  1. Oh my goodness! That looks SOOOO good! And thanks for posting in US measurements - I can't wait to try this recipe!



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