This dairy & nut free chocolate cake was designed for a good friend's daughter. I received an email around lunchtime on a Friday, a single line "I need a recipe for a gluten free, dairy free (eggs ok) and nut free cake - any suggestions - please!!!!". There was to be a birthday party the next afternoon & some of the children attending had allergies (my friend had only just found out on the Friday morning).

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Anya I hope you enjoyed your birthday cake :).

 Ingredients 

200 g Bakers' Magic Gluten free flour

30 g Potato starch

220 g Caster sugar

1 tsp Salt

1 tsp Baking powder

45 g Cocoa

200 g Hot water

2 tsp Vanilla extract

75 g Frozen raspberries

150 g Oil (I use Rice Bran oil)

2 Eggs

 

 Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

For a bit of zing I sprinkled on some freeze dried raspberry powder (available from The Essential Ingredient).

 

Method

Turn oven on to 170 C.

Grease a cake ring tin.

Boil the water & add it to a bowl containing the cocoa. Stir to mix.

Add in the raspberries, vanilla & oil & stir to combine. When the mix is cool enough to not cook the eggs add in the eggs. Stir to combine.

In another bowl mix together the remaining dry ingredients.

Pour the wet mix onto the dry mix & stir to combine.

Pour into the greased ring tin & bake for ~ 30 mins at 170 C. 

Let it cool in the tin for ~ 5 mins before turning out on to a serving plate. 

Dust with icing sugar or ice with a dairy free chocolate icing or pour a little raspberry syrup over or sprinkle on raspberry powder or .........

Enjoy!