A gluten-free chocolate cake that doesn’t compromise on flavour.
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Ingredients
Method
Preheat oven to 180° C. Grease two 22cm round sandwich pans, line bases of pans with baking paper.Â
Sift flours, soda, cocoa and caster sugar into a large bowl, add butter, vinegar and milk. Beat with an electric mixer on low speed 1 min. Add eggs, banana and jam, beat on medium speed 2 mins. Pour mixture into pans.
Bake cakes 30 mins or until a skewer inserted into the centre comes out clean. Leave cakes in pans 5 mins before turning onto wire racks to cool.
Beat Tofutti, icing sugar and vanilla paste in a small bowl with an electric mixer 1 min or until combined.
Place one cake on a cake plate, spread extra jam on top, then half the Tofutti mixture and 1 tbsp of the shredded coconut. Place second cake on top, spread with remaining Tofutti mixture, sprinkle with remaining shredded coconut.
NOTE: Tofutti Better Than Cream Cheese is a tofu-based dairy-free and gluten-free cream cheese substitute. It’s available in the refrigerated section of supermarkets and in health food stores.
TIP: You need 1 large overripe banana for the mashed banana in this cake.
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