Wednesday, 31 May 2017

Gluten and dairy free chocolate cake.

As Cake Porn moves over to it's new home here on Blogger, I thought it was only fitting to bake a tasty cake to celebrate! The result is this yummy new bake, with this tasty recipe for gluten & dairy free chocolate cake!

An utterly scrumptious bake that's delightfully simple but incredibly more-ish! You really wouldn't know that it's gluten and dairy free when you start tucking into it! This yummy bake will certainly hit the sweet spot, and it's just perfect if your lactose & gluten intolerant, making for one delicious bake that really won't last long at all..

Ingredients
200g gluten free self raising flour
25g cocoa powder
25g grated dark chocolate
225g stork
225g caster sugar
4 eggs
2-3 tsp dairy free milk

For the buttercream
125g stork
250g icing sugar
10g cocoa powder
 
Pre heat your oven to 190c/180c fan/gas mark 5, and grease & line two round 7" baking tins.

In a large bowl sift in the gluten free self raising flour - for this one I tried M & S's gluten free flour for a change, the end result was certainly yummy. Add the cocoa powder and blend the two together, then grate in some dark chocolate – this will add an extra chocolatey taste to your bake, and with it being a dairy free bake most dark chocolates will be perfect for this. Set aside.

In a separate bowl, cream together the stork and sugar till pale and fluffy – any dairy free margarine will also be perfect if you'd prefer not to use stork for your bake. Add in the eggs one at a time and mix.


Start adding spoonfuls of the flour mixture into this and blend to mix in until it's all fully combined. Add in the milk to loosen the mixture - use any dairy free milk of your choice, but I do recommend using almond milk for an extra yummy taste to your bake! Mix to combine,

Divide the mixture between the two tins, and lower the temperature down a notch – i.e from 180c to 170c for a fan oven - then bake for 25-30 minutes till a skewer comes out clean.

Remove the cakes from the oven and leave to set in the tins for 15 minutes, before removing them from the tins to cool on a wire rack.

Once your cakes have cooled, start mixing your tasty buttercream. Sift in a third of the icing sugar with the stork and whisk to combine – as with the cake bases, any dairy free margarine will be perfect for this should you prefer not to use stork.


Then sift in another third of the icing sugar and whisk again to blend, finish off by sifting in the remaining icing sugar with the cocoa powder and whisk to blend, then whisk for 2-3 minutes for a lovely light buttercream.

Now you'll start assembling your tasty cake, place one of the cakes on a plate or cake board, this will be your base. Take 3 tbsp's of the buttercream and spoon it on top, then spread evenly on top of the cake half with a palette knife. Place the second cake half on top.

Spoon 1 tbsp of the buttercream on top of this, and spread evenly on top with a palette knife, this will act as a base for your pretty piped topping.

Spoon the remaining buttercream into a piping bag with a nozzle of your choice, and start piping on top of the cake. To create my pattern I piped small dots on top in a round, going round a row at a time to create the effect. Simply pipe the dots next to each other in a round for a full row, then start piping another row inside this until your done.

You can choose to leave it as is and let the pretty piping stand out alone, or sprinkle some grated chocolate on top – decorate it however you like!

The end result is a lovely chocolatey bake, using the mixture of cocoa powder and grated dark chocolate really brings out the flavour of the cake. By using just a small amount of cocoa powder in the buttercream it won't be too over powering, but it will still taste lovely and light. It's the perfect bake if your missing your chocolate on a gluten and dairy free diet! This cake will last well kept for a few days in an airtight container, although you should expect it to be finished off fairly quickly, it's that scrumptious!