This recipe multiplies well and makes a good "large" cake.
2 tbsp Cocoa Powder
5oz Brown Sugar
7oz Gluten -free Flours –a mixture of Rice flour and GF flour
3 tsps Xantham Gum
1tsp Baking Powder
1tsp Baking Soda (bicarbonate of soda)
2tbsp Syrup
2 Eggs
½ pint light (Vegetable) Oil
½ pint Milk or Soya Milk
· Preheat oven to 160C/gas4
· Grease and line a 1lb cake tin
· Beat all ingredients together with whisk (batter method)
· Pour into tin and leave to rest for half an hour
· Place in centre of oven and bake for 45 mins or until springy to touch or a skewer comes out clean
Slather with Chocolate Fudge Icing once cool
· BEWARE! Don't be tempted to open the oven before 40 minutes as the cake is likely to respond by sinking!
When cool, lather with nice rich Chocolate Fudge Icing and serve with Raspberries!
Xantham Gum is essential in GF baking as it does the job of the gluten present in wheat flour. Always leave your mix to rest for ½ an hour before baking to allow the gum to do it’s job.
Available from Health Food stores in Knaresborough such as Natural Choice or Mungo Deli.
