Gluten and Dairy Free Mint Chocolate Cake

Ingredients

For the chocolate sponge:

For the frosting:

Directions

  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, cocoa, baking powder and ground rice and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. Make the frosting by beating together the dairy free spread, icing sugar, peppermint extract and food dye until light and fluffy
  12. Use the frosting to sandwiches the cakes together