COOKING TIME: 50 MINUTES
200 ml (7 fl oz) rice milk/>
160 g (5½ oz) flour mix
150 g (5½ oz) sugar
35 g (1¼ oz) cocoa powder
10 g (¼ oz) baking powder
90 ml (3 fl oz) canola oil
100 ml (3½ fl oz) soy milk
100 g (3½ oz) dark chocolate
100 g (3½ oz) nuts (pecans, pistachios, hazelnuts)
80 g (2¾ oz) berries (strawberries, redcurrants)
Chocolate cakePreheat the oven to 180°C (350°F). Combine the flour mix, cocoa, baking powder and sugar. Whisk the eggs, ice milk and oil together in another bowl.
Pour into the dry mixture and mix until you have a smooth, lump-free batter.
Grease a round cake tin (approximately 23 cm) and pour in the batter, stopping 2 cm (¾ inch) from the top of the tin. Bake for 50 minutes. Allow to cool.
Make the icing: bring the soy milk to the boil in a small saucepan. Add the chocolate, a little at a time, mixing well. Spread the icing over the top and side of the cake.
Let the icing cool for a few minutes, then arrange the nuts and berries on top.
Extract from Gloriously Gluten Free by Frederique Jules