Salted Caramel Chocolate Cake (Gluten Free, Dairy Free)
Ingredients
- 250 g dairy free spread
- 250 g caster sugar
- 4 eggs
- 190 g gluten free self raising flour
- 35 g gluten and dairy free cocoa powder
- 1 tsp baking powder
- 30 g ground rice
- 3 tbsp dairy free milk
- 150 g dairy free spread
- 150 g icing sugar
- 150 g dairy free caramel sauce (*)
- 1/2 tsp salt
For the chocolate sponge:
For the frosting:
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, 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 - 2