This post is sponsored by FREEE.
‘Chocolate cake’, two words that are sure to put a smile on everyone’s face and with cakes and baking on everyone’s minds at the moment, I’ve teamed up with FREEE to create a tasty recipe that everyone can enjoy, even those who like me, can’t eat gluten or dairy! When it comes to gluten free baking, I am never without FREEE flour and baking powder – they are my absolute gluten free baking essentials, which I always have stocked up in the cupboard.
My two layer chocolate sponge cake is topped with a delicious dairy free chocolate buttercream and fresh strawberries, and is perfect for all occasions! If you do create this recipe I’d love to see, don’t forget to tag me over on social media at @glutenfreealice and use the hashtag #glutenfreealice
You will need:
For the Cake
180g FREEE gluten free Self Raising flour
1tsp FREE gluten free Baking Powder
180g dairy free butter
180g golden caster sugar
1tsp vanilla extract
35g cocoa powder (Ensure it is dairy free)
4 large eggs
2 tbsp soya milk (or other dairy free milk alternative)
For the buttercream and toppings
200g dairy free butter
400g icing sugar
50g cocoa powder (ensure it is dairy free)
Dairy free chocolate buttons
1. Preheat your oven to 180°C. Grease and line 2 20cm sandwich cake tins with baking paper and dairy free butter.
2. In a large mixing bowl, whisk your dairy free butter and golden caster sugar with an electric whisk until light and fluffy. Add your eggs 1 at a time and continue to whisk until fully combined in the mixture.
3. Add your vanilla extract, soya milk, self raising flour, baking powder and cocoa powder and mix using a wooden spoon.
4. Once the ingredients are fully combined, spoon the mixture equally into your 2 sandwich tins, smoothing the top down with a knife.
5. Bake for 20 minutes; ensure that a knife comes out clean after cooking.
6. Leave to fully cool before starting on the butter cream.
7. To make the buttercream place your dairy free butter, icing sugar and cocoa powder in a large mixing bowl. Using an electric whisk, whisk together until it forms a thick chocolate buttercream. Note: It may not seem like the buttercream is coming together and you need more butter, but give it a few minutes and it will.
8. Spread both of the cakes with a thick layer of the butter cream. Place one cake on top of the other and add your chopped strawberries and chocolate buttons to the top. Serve and enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice