Well, it is the time for indulgence isn’t it and if you need something different than your mince pies and Christmas cake, then this could be just the ticket for a special occasion. Apologies to those who have been waiting a while for this recipe…!!
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Ingredients
- 2.5 cups gluten free self raising flour
- 1 cup coconut sugar
- 1 cup Cacao powder
- 100 g dark chocolate over 75%
- 2-3 cups Coconut milk
- 2/3 cup rapeseed oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla
- 1 cup butter I use goat's butter
- 1 cup sugar free icing sugar
- 2-3 tbsp Cacao powder
Ingredients
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Instructions
- Preheat the oven to around 175oC and line two round tins with parchment paper.
- Mix together the flour, sugar, cacao and chocolate in one bowl and the milk, oil, vinegar and vanilla in another.
- Mix the two bowls together and poor the mixture equally into the two prepared tins.
- Bake in the oven for around 30-40 mins, until a skewer inserted in the middle comes out clean.
- Allow to cool a little and then remove from the tins and allow to fully cool on a wire rack.
- Meanwhile, mix together the butter, icing and cacao to make the chocolate cream.
- When ready, smother the cream in between and then all around your two cakes and decorate as you wish.
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