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.

Ingredients:

• 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

Method:

1. Preheat the oven to 180 degrees celsius.
2. 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.
3. Then mix together the remaining milk, soy or rice milk with the baking soda. Add this to the melted ingredients.
4. 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.
5. I use a round 8 inch (20cm) tin which has been greased and the bottom lined with parchment baking paper.
6. Bake at 180 for 20-30 minutes or until a skewer comes out clean.

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