Gluten-free chocolate cake

• vegetable oil↗150ml ml

  plus extra for the tins

• plain gluten-free flour↗175g g
• xanthan gum1 tsp tsp
• cocoa powder↗50g g
• baking powder↗1 tbsp tbsp
• bicarbonate of soda↗½ tsp tsp
• dark brown soft sugar↗75g g
• caster sugar↗75g g
• golden syrup↗2 tbsp tbsp
• eggs↗2
• Greek yogurt↗100g g
• milk↗100ml ml
• instant coffee↗2 tbsp tbsp

  dissolved in 4 tbsp hot water

• icing sugar↗300g g
• cocoa powder↗25g g
• salted butter↗150g soft
• milk↗3 tbsp
• dark chocolate↗65g

  melted

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.

2. 2

   Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.

3. 3

   Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.

4. 4

   While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything’s included.

5. 5

   Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.