Guest guest Posted November 6, 2003 Report Share Posted November 6, 2003 This is my absolute favourite recipe I have found since going wheatfree two years ago I am also dairy free and I am supposed to not eat sugar so I only eat this as a treat but wow what a treat. Even my friend who thinks if it says gluten free it is gross thought this was a nice cake and went back for seconds. I think the secret is to use very good cocoa. I use Dutch cocoa which I get from a specialty store. Chocolate Cake 1 cup of soy flour (230 grams) 3/4 cup 100% corn cornflour (110 grams) 1 1/4 teaspoons bicarbonate of soda 1/2 cup cocoa powder (50 grams) 1 1/4 cups caster sugar (275grams) 150 grams margarine, melted 1 tablespoon white vinagar 1 cup soy milk (250mls) 2 eggs (or I guess egg substitute I can eat eggs so I haven't tried without) 1/2 cup mashed banana (230 grams) 2 tablespoons raspberry jam Grease two 22cm round sandwich cake pans line bases with baking paper. Sift flours, soda, cocoa and sugar into large bowl; add margarine, vinegar and milk. Beat with electric mixer on low speed 1 minute; add eggs, banana and jam, beat on medium speed 2 minutes. Pour cake mixture into prepared pans; bake in moderate oven about 30 minutes. Stand cakes in pans 5 minutes; turn onto wire racks to cool. When cool spead more raspberry jam on top of one cake then place second cake on top and ice with rich chocolate icing. Bridgy Quote Link to comment Share on other sites More sharing options...
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