This cake is one of my favourite recipes for a few reasons… Firstly, it looks and tastes amazing!! This recipe works so well with gluten-free flour; no crumbling and so moist! In fact, you’d never know it was gluten-free at all.
Secondly, it’s so quick and easy to make. Thirdly, it makes an awesome celebration cake without any hard work or expensive ingredients! Win, win, win!
For the cake:
160ml sunflower oil, plus extra for the tin
175g gluten free self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
130g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
160ml semi-skimmed milk
For the icing:
100g unsalted butter
225g icing sugar (sieved)
40g cocoa powder
2½ tbsp milk (add more if needed)
Heat the oven to 180°C / 160°C fan / Gas 4. Oil and line the base of two 18cm sandwich tins with baking paper.* Put the dry ingredients into a mixing bowl and mix well. Then, add the wet ingredients and whisk with an electric mixer until smooth.
Split the mixture between the two tins and bake for 25-30 mins until risen and firm to the touch. (Use a fork to check if the cake’s done – if it comes out clean it’s ready, if not cook a little longer.) Leave the cake to cool before icing.
For the the icing, soften the butter, then add the icing sugar, cocoa powder and milk – whisk until smooth. Finally, sandwich the two cakes together with some of the icing in between, using the rest to cover the sides and the top of the cake.
If the weather is warm, I find this cake is best kept refrigerated. Enjoy! 😋
*This recipe also makes great chocolate cupcakes – just split into cupcake cases and bake for 12-15 mins.