This chocolate cake is so easy to make and it tastes great! It takes me less than 15 minutes to mix it and get it into the oven. Now that I have a new fan-forced oven, it’s cooked in no time. Here’s the recipe:
260 g self-raising gluten-free flour (The Orgran or Aldi ‘Has No” brands work well. Often other brands have too much raising agent in them, causing the cake to over rise and then sink)
340 g caster sugar
60 g cocoa
125 ml oil
375 ml milk (use coconut milk or rice milk for dairy free – coconut milk gives a lovely flavour)
1 teaspoon vanilla extract
1. Sift the flour, sugar and cocoa together into a large bowl.
2. Mix the milk, oil and vanilla together and add to the dry ingredients.
3. Mix well with electric mixers until it is thoroughly mixed.
4. Place into a greased ring or bundt tin.
5. Bake at 160 C fan-forced (180 C/350 F for conventional oven) until cooked. My oven is fan-forced and it takes about 45 minutes in a bundt tin.
6. Allow to cool and then invert onto a plate.
Sift 140 g gluten-free icing sugar and 24 g cocoa into a bowl. Add 30 ml of hot water and 30 g of melted butter (or dairy-free margarine such as Nuttelex). Mix well.
It’s normal for the cake to sink a little in the middle when cooking. If using a bundt tin no one will notice the sink when it’s inverted!