Gluten-Free and Dairy-Free Chocolate Cake
Rich gluten-free and dairy-free chocolate cake is so good that you won’t even know it’s missing the usual ingredients. It’s perfect for a special occasion as it means everyone can enjoy it, even allergies and intolerances.
Gluten-Free and Dairy-Free Chocolate Cake
Ingredients
- 250 g Stork Original Baking Block
- 225 g caster sugar
- 4 eggs beaten
- 225 g gluten-free self-raising flour
- ½ tsp xanthan gum
- 25 g cocoa
- 1 avocado mashed
For the filling
- 150 g Pure Soya spread
- 4 tbsp icing sugar
- 2 tbsp cocoa
- 2 tbsp raspberry jam
For the ganache
- 200 g dark chocolate
- small can coconut cream
Instructions
- Heat the oven to 180C, gas 4. Cream together the Stork and caster sugar until pale and creamy, then slowly add the eggs, little by little. Sift over the flour, xanthan gum and cocoa powder, and fold into the mixture. Stir in the avocado and divide the mixture between 2x20cm round cake tins.
- Bake for 20-25 mins. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
- To make the filling, mix together the soya spread, icing sugar and cocoa, and set aside. To make the ganache, melt together the chocolate and coconut cream in a bowl set over a pan of barely simmering water. Once melted, leave to cool until thickened.
- To assemble, sandwich together the cakes with a layer of raspberry jam topped with the cocoa mixture. Drizzle over the ganache and allow it to drip around the edges of the cake. Decorate with your favourite edible decorations (we used Dr Oetker star wafers).
Notes
Any leftovers can be stored in a cake tin in a cool area for up to 2 days.
