Allergen-free chocolate cake

Allergen-free chocolate cake

By
From
The Birthday Cake Book
Serves
12
Photographer
Laura Edwards

Those with food allergies and intolerances have birthdays too! This is egg, dairy and nut-free, but is a really dark, moist, quite fragile chocolate cake for everyone to enjoy. If gluten is a problem, then substitute the flour with rice flour, checking that both the cocoa powder and baking powder are gluten-free as well.

For the cake

Ingredients

Quantity Ingredient
140ml sunflower oil, plus more for the tins
360g self-raising flour
60g cocoa powder
2 teaspoons baking powder
1 teaspoon salt
400g golden caster sugar
2 teaspoons vanilla extract
4 teaspoons white wine vinegar
400g raspberries
icing sugar, to dust

Method

  1. Preheat the oven to 170°C/fan 160°C. Oil two 23 cm cake tins and line the bases with baking parchment.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder and salt. Stir in the sugar. In another bowl, measure the oil, 400 ml water and vanilla extract, then add to the flour mixture, stirring in the vinegar last of all.
  3. Pour the batter into the prepared tins and bake for 30–35 minutes, or until a skewer emerges clean. Leave for a few minutes in the tins, then run a knife around the rims and turn out on to a wire rack. Remove the papers and leave to cool completely.
  4. Put one cake on a cake stand or serving plate, and top with most of the raspberries. Place the other cake on top, and scatter with the remaining raspberries. Sift over an even layer of icing sugar to serve.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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