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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, cocoa, baking powder and ground rice and beat well to combine
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Add the milk and mix in
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Line two 8 inch round baking pans
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Divide the cake mixture between the two 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 25 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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Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
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Use 2/3 of the frosting to sandwiches the cakes together and the rest for spreading on the top
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I drizzled some extra caramel and chopped dairy free chocolate on top
