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Raspberry Chocolate Cake (Gluten Free, Dairy Free)

chocolate raspberry cake
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 10 mins Cook Time: 20 20 mins Total Time: 30 mins
Best Season Suitable throughout the year
Ingredients
    For the chocolate sponge:
  • 250 grams dairy free spread
  • 250 grams caster sugar
  • 4 eggs
  • 190 grams gluten free self raising flour
  • 35 grams gluten and dairy free cocoa powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 30 grams ground rice
  • 3 tablespoons dairy free milk
    • For the frosting:
  • 220 grams icing sugar
  • 30 grams cocoa powder
  • 125 grams dairy free spread
    • Other:
  • 200 grams raspberries
Instructions
  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
Keywords: gluten free baking recipes, baking recipes, dairy free baking recipes
Read it online: https://freefromfavourites.com/recipe/raspberry-chocolate-cake-gluten-free-dairy-free/