Gluten and Dairy Free Salted Caramel 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, caramel sauce and salt until light and fluffy
  12. Use 2/3 of the frosting to sandwiches the cakes together and the rest for spreading on the top
  13. I drizzled some extra caramel and chopped dairy free chocolate on top