Ingredients
1 cup rice flour
1/2 cup gluten free cornflour
1/2 cup tapioca flour
2/3 cup cocoa
2 tsp gluten free baking powder
1 tsp bicarb soda
1 tsp xanthan gum
2 eggs
1 1/2 cups sugar
50g margarine, melted
200g gluten free vanilla soy yoghurt
2/3 cup Vitasoy Soy Milky Vanilla
Icing: (preparation time: 2 minutes)
1 cup pure icing sugar
1 Tbsp cocoa powder
1 tsp milk free margarine
1 Tbsp Vitasoy Soy Milky
Method
- Cake: Sift the flours, cocoa, baking powder, bicarb soda, and xanthan gum into a large mixing bowl.
- In a medium mixing bowl, mix eggs and sugar until thick and foamy.
- Add melted margarine, yoghurt, and Vitasoy Soy Milky Vanilla into egg mixture. Stir until well combined.
- Pour this mixture into sifted flours. Beat with a metal spoon for 1-2 minutes.
- Pour cake batter into greased pan, bake in pre-heated oven for approximately 40 minutes or until firm to touch (a skewer inserted into the centre should come out clean).
- Allow to stand for five minutes. Remove from pan and place on wire rack to cool. Top with icing when cool.
- Icing: Into a small mixing bowl, sift icing sugar and cocoa. Add margarine and Vitasoy Soy Milky and mix well with a warm spoon (run spoon under hot water), until well combined.
- Use a knife (dipped occasionally in warm water) to spread over cooled cake.
Note: Xanthan gum can be purchased in the health food aisles of major supermarkets, or health food stores
