Chocolate Tray Bake (Gluten free & dairy free)
My tasty chocolate tray bake combines a rich but light chocolate sponge with chocolate buttercream – it’s the perfect chocolate treat! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle.
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking.
How long will the cake last?
This cake will last in an airtight container for up to 4 days, however are always best on the day of making it.
Which baking tin do you use for this recipe?
I used a standard 20cm square baking tray to make my blondies, you can purchase one by clicking here.
Chocolate Traybake
Ingredients
For the cake
- 280 g gluten free self raising flour
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 60 g cocoa powder
- 3 medium eggs
- 160 g light brown sugar
- 160 g granulated sugar
- 100 g dairy free dark chocolate (melted)
- 150 ml dairy free milk
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
- 60 ml coffee (made with 1tsp coffee granules)
Topping
- 150 g dairy free butter block
- 270 g icing sugar
- 30 g cocoa powder
- 1 tsp dairy free milk
- Toppings of your choice (I used dairy free chocolate buttons & sprinkles)
Instructions
- Preheat oven to 180°C and grease and line a a 20cm square springform baking tray.
- In a large bowl mix gluten free self raising flour, xanthan gum, salt and cocoa powder.
- In a separate bowl whisk the eggs with the light brown and granulated sugar until combined. Add melted dark chocolate, dairy free milk, vegetable oil, vanilla extract and coffee and whisk until everything is combined.
- Fold the dry ingredients into the wet until you have a smooth chocolatey batter. Pour the batter into your lined tin and bake in the middle of the oven for around 45 minutes, or until an inserted knife comes out clean (this may take slightly more or less depending on your oven, start check at around 40 minutes).
- Remove from the oven and leave to cool in the tin for half an hour before transferring to a wire rack to cool completely before you make the buttercream.
Make the topping
- Make the buttercream by adding the dairy free butter block to a large bowl and beat until creamy. Gradually add the icing sugar and cocoa powder, continuing to beat until fully combined and creamy. The buttercream will take a little while to come together so keep mixing! Add the dairy free milk and beat again.
- Spread (or pipe if you want it to be neater) the buttercream onto your cake and top with decorations of your choice. Store in an airtight container for up to 4 days.
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
Eggs are dairy!
Hi Caroline,
Eggs are poultry. Dairy is anything that contains milk.
Alice
Due to my disabilities what I needed was for you to make it, bake it and send to me!
Cant make cakes anymore and being gluten free is really hard to find a lovely cake, which this looks like it is
Hope everyone enjoys eating it