This gluten free chocolate cake recipe makes approx. 8 serves:
1¼ cup Orgran self-raising flour (165g)
125g butter/ dairy free alternative
½ cup caster sugar
1/3 cup sifted icing sugar
2 eggs lightly beaten
1 tsp. vanilla essence
½ cup cocoa powder (45g)
1 tsp. bicarbonate soda
1 cup warm rice milk (250ml)
Preheat oven to 180°C (355°F)
Grease 20cm square cake tin and line with baking paper.
In a large bowl beat butter, caster sugar and sifted icing sugar with electric beater. Beat until the mixture changes to a light and creamy colour.
Add egg mixture gradually, beating thoroughly after each addition.
Add vanilla essence and beat until combined.
Using spoon, fold in the combined sifted flour, cocoa and bicarbonate soda, alternating with the milk.
Stir until the mixture is just combined and almost smooth.
Pour the mixture into greased tin and smooth the surface.
Bake for 35 minutes or until a cake testing skewer comes out clean when inserted into the centre of cake.
Leave in the tin for 15 minutes then cool on wire rack.