Gluten Free, Egg Free, Butter Free, Chocolate Cake
Daddy has been making a lot of Cake in the last few weeks, he has come across a method, which for him is producing rather marvellous cakes and so knowing that a lot of the friends of my blog are also living gluten free I thought you'd like to have a copy of the recipe too. This is similar to the Gluten Free Chocolate cake that Daddy used to make, but this one tastes a lot nicer according to him.
180g Vegetable Oil
40g Milk
2tsp Vanilla Essence
200g Caster Sugar
3tbsp Cocoa Powder
4 tsps of No Egg dissolved in 2tbsp Water
200g Self Raising Flour (Doves Farm mix is what we use)
1tsp Bicarb of Soda
1tsp Baking Powder
60g Butter (softened)
80g Icing Sugar
1tbsp Cocoa Powder
50g Chopped Chocolate (High Cocoa Solid content to allow to set)
30g Butter
1tbsp Golden Syrup
Instead of using butter, this cake uses Vegetable Oil and Milk and is done by weight, so don't try measuring it out!
Mix together the oil, Vanilla and Milk before stirring in the sugar. Add the Cocoa Powder and mix well to ensure that the mixture is... well mixed!
Fold in the No Egg before folding in the flour, the bicarb and the baking powder.
.JPG "Gluten Free, Egg Free, Butter Free, Chocolate Cake")
Lightly grease two 7" baking pans, before distributing the cake mix between the two pans and cooking in a preheated oven at gas mark 5 (375 degree F) for thirty minutes.
Allow the cakes to cool by first leaving them in their tins for 10 minutes first, before cooling for thirty minutes on a wire rack.
Make the filling by mixing the butter, icing sugar and cocoa powder, before spreading on one of the cakes and sandwiching them together.
Melt the chocolate, butter and golden syrup in the microwave (short bursts) and mix them together, before spreading over the top and sprinkling Chocolate drops on top (if you have them in the cupboard!) to make it even more decadent.
As you can see the cake look delicious and are very nice with a glass of milk and perfect for satisfying late night chocolate cravings!
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Also don't forget to follow my Weight Loss and Fitness Journey at Pippa World too!
Ingredients
180g Vegetable Oil
40g Milk
2tsp Vanilla Essence
200g Caster Sugar
3tbsp Cocoa Powder
4 tsps of No Egg dissolved in 2tbsp Water
200g Self Raising Flour (Doves Farm mix is what we use)
1tsp Bicarb of Soda
1tsp Baking Powder
Filling (Not Butter Free)
60g Butter (softened)
80g Icing Sugar
1tbsp Cocoa Powder
Topping (Not Butter Free)
50g Chopped Chocolate (High Cocoa Solid content to allow to set)
30g Butter
1tbsp Golden Syrup
Method
Instead of using butter, this cake uses Vegetable Oil and Milk and is done by weight, so don't try measuring it out!
Mix together the oil, Vanilla and Milk before stirring in the sugar. Add the Cocoa Powder and mix well to ensure that the mixture is... well mixed!
Fold in the No Egg before folding in the flour, the bicarb and the baking powder.
.JPG "Gluten Free, Egg Free, Butter Free, Chocolate Cake")
Lightly grease two 7" baking pans, before distributing the cake mix between the two pans and cooking in a preheated oven at gas mark 5 (375 degree F) for thirty minutes.
Allow the cakes to cool by first leaving them in their tins for 10 minutes first, before cooling for thirty minutes on a wire rack.
Make the filling by mixing the butter, icing sugar and cocoa powder, before spreading on one of the cakes and sandwiching them together.
Melt the chocolate, butter and golden syrup in the microwave (short bursts) and mix them together, before spreading over the top and sprinkling Chocolate drops on top (if you have them in the cupboard!) to make it even more decadent.
As you can see the cake look delicious and are very nice with a glass of milk and perfect for satisfying late night chocolate cravings!
Have you added A Mother's Ramblings to your RSS Reader? Make sure you never miss a brilliant lunch or a fantastic family moment.
Also don't forget to follow my Weight Loss and Fitness Journey at Pippa World too!