This recipe is a gluten free adaptation of the chocolate cake my mother made when I was a child. I have seen her make it in a roasting dish, quadrupling the recipe and it disappear in less time than it took to make. It's great because it's egg free and can be made dairy free as well.
I often make double the recipe, bake it in two tins and put (mock) cream and jam in the middle.
- 125 grams butter or dairy free spread
- 1 small cup of white sugar
- 1 cup of milk, soy or rice milk
- 1 tablespoon golden syrup
- 1 teaspoon baking soda
- 1 1/2 cups gluten free flour mix
- 1 1/2 teaspoons guar gum
- 1 tablespoon cocoa
- Preheat the oven to 180 degrees celsius.
- Melt the butter, sugar, golden syrup and 1/2 cup of milk, soy or rice milk in a large saucepan, stirring often and being careful not to burn.
- Then mix together the remaining milk, soy or rice milk with the baking soda. Add this to the melted ingredients.
- Sift the gluten free flour mix, guar gum and cocoa and add this to the melted ingredients. Whisk well to ensure that all the ingredients are wet.
- I use a round 8 inch (20cm) tin which has been greased and the bottom lined with parchment baking paper.
- Bake at 180 for 20-30 minutes or until a skewer comes out clean.