Easter Cake
Ingredients
Cake:
- 2 cups gluten-free flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon agave nectar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large bar dark chocolate
Icing:
- Dairy-free spread, e.g. Vitalite
- Icing sugar
- Green food colouring
- Vanilla extract
(Measure as you go along depending on the quantity and colour you would like.)
Remember to check ingredients in products you buy are gluten-free. This link is useful.
Directions
1. Preheat the oven to 175 degrees C.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil, agave nectar and vanilla; mix until well blended. Spread evenly in a shallow cake tin.
3. Melt half of the bar of dark chocolate and add to mixture. Break the rest into chunks and stir throughout mixture.
4. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. You can check if it’s cooked by poking with a knife – if it comes out clean it’s ready. Let cool for at least 10 minutes then ice.
5. Beat together the dairy-free spread, icing sugar, vanilla extract and food-colouring, until stiff and thick. Spread on top of cake and use fork to create grass-like patterns.
6. Decorate!
