Gluten and Dairy Free Raspberry Chocolate Cake

serves / makes 8
20 prep time
20 mins cooking time

Ingredients

For the chocolate sponge:

For the frosting:

Other:

Method

  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, xanthan gum, 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 20 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, cocoa powder and icing sugar
  12. Sandwich the two cakes together using about two thirds of the frosting and raspberries
  13. Top the centre of the cake with the remaining frosting and raspberries