Layered Chocolate and Vanilla Cake (Gluten Free, Dairy Free)
Ingredients
For the vanilla sponge:
For the chocolate fudge icing:
Instructions
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Preheat the oven to 180 oC
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Cream the butter and sugar together for a couple of minutes until light and fluffy
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Add the eggs one at a time, beating well after each addition
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Add the flour, xanthan gum and baking powder and beat well to combine
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Add the milk and vanilla extract
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Line five 6 inch round baking pans
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Divide the cake mixture between the tins
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Smooth out the top of the cakes with a spatula
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Place in the oven and bake for 15-20 minutes
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Remove the cakes from the oven and cake pans and allow to cool on a wire rack
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To make the chocolate fudge icing melt the chocolate in the microwave and beat in the spread
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Gradually add the icing sugar until it forms a soft fudge texture
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Use to sandwich the five cakes together and ice the top and sides
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