Wed, 25 November 2015
Ingredients
400g Plain Gluten-free Flour
400g Caster Sugar
60g Cocoa
2 teaspoons Odlums Bread Soda
1 teaspoon Salt
450ml Warm Water
2 teaspoons Goodall's Vanilla Extract
150ml Vegetable Oil
2 teaspoons Cider Vinegar
Buttercream Ingredients
400g Icing Sugar
160g Stork Block Margarine, softened at room temperature
100g Cocoa
100ml Unsweetened Almond Milk
1 Orange, Zested
½ teaspoon Good Vanilla Extract
Method
Preheat the oven to 180°C/350°F/ Gas 4. Grease and line the base of two20cms/ 8" round baking tins with parchment paper
Add all of the ingredients to a large bowl and mix with an electric handheld beater until fully combined
Divide the mixture between the two baking tins
Bake in a lower shelf position for 30 minutes (the cakes look very dark when cooked but this is normal – they aren't burnt, don't worry!! They're just rich and chocolatey!)
Allow to cool in the tins for 30 minutes before carefully removing from the tins and placing on to a wire rack to cool completely
Add all of the ingredients to a large bowl and, starting on a slow speed, use a handheld mixer to beat the icing until it is light and fluffy (approx. 1 minute)
To assemble the cake, carefully place one layer on cake stand and spread half of the buttercream onto it. Add the second cake layer and smother the rest of the buttercream on top in a swirl.
