Preparation time - under 30 minutes
Cooking time - 35 minutes (slightly less for a fan oven)
Makes / Serves - serves ~10
Child friendly - 4/5
Difficulty rating - 1/5
Ingredients:
165 g gluten-free self-raising flour alternative
125 g butter (or good quality 'spreadable')
110 g caster sugar
40 g icing sugar
45 g cocoa powder
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda (not always gluten-free so check the label!)
1/2 teaspoon xanthan gum (optional)
2 eggs (lightly beaten)
250 ml milk (slightly warmed)
Method:
- Heat your oven to 180 C / 355 F / Gas mark 4.
- If not using a silicone mould then line your cake tin with greaseproof paper.
- In a large mixing bowl beat together the butter, caster sugar and icing sugar until light and creamy.
- Add the vanilla extract and then gradually add the lightly beaten egg, beating well after each addition.
- Add the flour, cocoa, xanthan gum and bicarbonate of soda and start to fold them into the mixture using a spoon.
- Once the dry ingredients have been mostly incorporated into the mixture add the warm milk and beat until the mixture is smooth.
- Pour the mixture into your mould / tin and bake in the oven for 35 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Leave the cake in the mould / tin for at least 20 minutes before transferring to a wire rack to cool completely.
- Silicone cake moulds are far better that traditional tins, especially when it comes to gluten-free baking as you can peel them away from the cake more carefully.
- Using an electric hand mixer (on a medium speed setting) rather than beating by hand can easily halve the preparation time and often gives a better final result!
- If you want to cut the cake into brownies, like we often do, then I'd recommend using a 20-25 cm square mould / tin.
- You can stir in some chocolate chips or fudge pieces just before pouring into the mould to make it even tastier!
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