20 August, 2015
Gluten Free Dairy Free Chocolate Cake with Coconut Frosting
Gluten Free, Dairy Free Chocolate Cake with Coconut Frosting
Cake Ingredients:
- 1 1/4 cups Gluten Free SR Flour
- 125g nuttalex
- 1/2 cup caster sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon bicarb soda
- 1 cup warm coconut milk
Frosting Ingredients:
- 1 tablespoon coconut milk
- 1 tablespoon nuttalex
- 1 cup pure icing sugar
Method:
- Preheat oven to 180 degrees Celsius, grease and line with baking paper a 20cm round or 20cm square cake tin
- Use your electric beaters to beat together the Nuttalex and sugar for a couple of minutes until it becomes light and fluffy
- Add in the eggs and vanilla essence gradually until combined
- On the lowest possible speed add in the dry ingredients while continuing to beat, finally add in the warm coconut milk and beat until just combined finally use a spatula to fold the mixture by hand for 30 second to ensure all combined
- Pour mixture evenly into the prepared cake tin and bake for 35 minutes or until a cake skewer comes out clean
- Leave the cake in the tin for 15 minutes before transferring to a wire cooling rack.
- To make the frosting, use your electric beaters to beat together the Nuttalex and coconut milk until well combined
- Gradually add the icing sugar beating well and scraping down the sides of the bowl until you get the desired consistency of the frosting
- Spread the frosting evenly over the cake.
Recipe Notes:
- Store in an airtight container below 27 degrees for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.