Gluten-free chocolate cake

Gluten-free chocolate cake

Cooking time: More than 1 hour
Course: Cakes/baking
Cooking method: bake
Special options: Gluten free


INGREDIENTS

1 cup (125g) soy flour
¾ cup (110g) 100 percent corn cornflour
1¼ teaspoons bicarbonate of soda
½ cup (50g) cocoa powder
1¼ cups (275g) caster sugar
150g butter, melted
1 tablespoon white vinegar
1 cup (250ml) evaporated milk
2 eggs
½ cup mashed banana
2 tablespoons raspberry jam

NOTE: You will need 1 large overripe banana (230g).

METHOD

Grease two 22cm round sandwich cake pans, line bases with baking paper.

Sift flours, soda, cocoa and sugar into large bowl; add butter, vinegar and milk. Beat with electric mixer on low speed 1 minute; add eggs, banana and jam, beat on medium speed 2 minutes. Pour cake mixture into prepared pans and bake in moderate oven about 30 minutes. Stand cakes in pans 5 minutes and turn onto wire racks to cool.

Sandwich cakes with whipped cream, if desired.

Photographed by Scott Cameron.

This recipe is from The Australian Women's Weekly's Gluten-free Cooking cookbook.



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