A traybake chocolate cake that's gluten free, wheat free, dairy free and tasty.
Tray Bake Chocolate Cake Recipe - Wheat and Dairy Free
A traybake chocolate cake that's gluten free, wheat free, dairy free and tasty.
Ingredients
| 2oz/50g | Steenbergs organic cocoa powder |
| 6 tbsp | boiling water |
| 5 | eggs |
| 9oz/225g | dairy-free vegan block |
| 9oz/225g | caster sugar |
| 1oz/25g | tapioca flour |
| 2oz/50g | potato flour |
| 7oz/175g | organic brown rice flour |
| 3 tsp | Steenbergs baking powder, gluten free |
| 3 tbsp | water |
Icing
| 3oz/750gSteenbergs | organic chocolate drops, dairy-free |
| 2oz/50g | Steenbergs organic cocoa powder,sieved |
| 12oz/300g | organic icing sugar sieved |
| 2tbsp | soya cream |
Method
- Preheat oven to 180oC/350oF/Gas Mark 6
- Line a large baking/roasting tin with foil. Grease well.
- Put cocoa into a bowl and mix with the water to form a paste. I use the Kenwood bowl and beat. Add remaining ingredients and beat well until smooth. Add a little warm water to form a slightly runny consistency.
- Spread evenly in the tin. Bake for 30 minutes. Leave to cool in the tin. Lift out of tin with foil.
- For the icing, melt chocolate in a bowl standing on simmering water. Add vegan block and melt. Remove from the heat, stir in the sugar and soya cream. When the cake is cool, spread over the top before cutting into squares.
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