Dairy Free Chocolate and Cinnamon birthday Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the cake
550 g (1 lb 3 oz) of (DF/GF) plain chocolate, broken into pieces
310 g (11 oz) 1 1/3 cups of Dairy free margarine
2 teaspoons of ground cinnamon
600 ml (20 fl oz) 2 1/2 cups of boiling water
400 g (14 oz) 2 cups of caster (superfine) sugar
3 large free-range eggs, beaten
200 g (7 oz) scant 1 1/2 cups of rice flour
200 g (7 oz) scant 1 1/2 cups of millet flour
3 teaspoons of Gluten free baking powder
1 teaspoon of bicarbonate of soda (baking soda)
310 g (11 oz) 1 1/3 cups of Dairy free margarine
2 teaspoons of ground cinnamon
600 ml (20 fl oz) 2 1/2 cups of boiling water
400 g (14 oz) 2 cups of caster (superfine) sugar
3 large free-range eggs, beaten
200 g (7 oz) scant 1 1/2 cups of rice flour
200 g (7 oz) scant 1 1/2 cups of millet flour
3 teaspoons of Gluten free baking powder
1 teaspoon of bicarbonate of soda (baking soda)
for the cake icing
300 g (10 1/2 oz) 2 cups of icing (confectioners') sugar sifted
75 ml (2 1/2 fl oz) 1/4 Cup of orange liqueur or brandy (alternatively for children use weak coffee)
100 ml (3 1/2 fl oz) 1/3 cup of soya cream
75 ml (2 1/2 fl oz) 1/4 Cup of orange liqueur or brandy (alternatively for children use weak coffee)
100 ml (3 1/2 fl oz) 1/3 cup of soya cream
for the piping icing
A dash of boiling water to melt 2 heaped tablespoons of (DF/GF) cocoa powder
140 g (5 oz) l cup of sifted icing (confectioners') sugar
140 g (5 oz) 2/3 cup of Dairy free margarine
Candles or novelty chocolates to decorate
140 g (5 oz) l cup of sifted icing (confectioners') sugar
140 g (5 oz) 2/3 cup of Dairy free margarine
Candles or novelty chocolates to decorate
method
24.5cm (9 1/2 inch), loose-bottomed, spring-form, round cake tin, greased and lined with baking parchment (wax paper)
30 cm (12 inch) round silver paper cake board
1. Preheat the oven to 170°C (325°F) Gas mark 3
2. Make the cake first. Place 350 g (12 oz) 2 cups of the chocolate in a bowl with 225 g (8 oz) 1 cup of the margarine, the cinnamon and the boiling water, and carefully melt in the microwave.
3. Stir until smooth, then stir in the sugar and beaten eggs.
4. Fold in the flours, the baking powder and bicarbonate of soda (baking soda) very briefly.
5. Spoon the mixture into the prepared tin and bake in the centre of the oven for 50 minutes, or until the centre of the cake is just firm. (An inserted skewer should come out clean.)
6. Leave the cake to cool down in the tin and then remove it from the tin onto a wire rack to cool completely.
7. Make the cake icing by heating the remaining 200 g (7 oz) 1 1/4 cups of chocolate with the remaining 100 g (3 1/2 oz) 7 tablespoons margarine in a bowl in the microwave.
8. Stir in the icing (confectioners') sugar, liqueur and soya cream, and beat until smooth and blended.
9. Place the cake on the centre of the cake board and spread it all over with the icing. Use a palette knife for a clean finish and work quickly as the icing sets pretty fast.
10. Make up the piping icing. (For a smooth and light icing, ensure that the boiling water just makes the cocoa melt.)
11. Put all the piping icing ingredients together in a food processor and beat until smooth and just soft enough to pipe around the cake.
12. Fill a clean piping bag fitted with a rosette or shell-style nozzle with the piping icing and carefully pipe rosettes or shells all around the base and top of the cake.
13. Decorate the cake when the icing has set, according to the age of the recipient - candles or chocolates!
30 cm (12 inch) round silver paper cake board
1. Preheat the oven to 170°C (325°F) Gas mark 3
2. Make the cake first. Place 350 g (12 oz) 2 cups of the chocolate in a bowl with 225 g (8 oz) 1 cup of the margarine, the cinnamon and the boiling water, and carefully melt in the microwave.
3. Stir until smooth, then stir in the sugar and beaten eggs.
4. Fold in the flours, the baking powder and bicarbonate of soda (baking soda) very briefly.
5. Spoon the mixture into the prepared tin and bake in the centre of the oven for 50 minutes, or until the centre of the cake is just firm. (An inserted skewer should come out clean.)
6. Leave the cake to cool down in the tin and then remove it from the tin onto a wire rack to cool completely.
7. Make the cake icing by heating the remaining 200 g (7 oz) 1 1/4 cups of chocolate with the remaining 100 g (3 1/2 oz) 7 tablespoons margarine in a bowl in the microwave.
8. Stir in the icing (confectioners') sugar, liqueur and soya cream, and beat until smooth and blended.
9. Place the cake on the centre of the cake board and spread it all over with the icing. Use a palette knife for a clean finish and work quickly as the icing sets pretty fast.
10. Make up the piping icing. (For a smooth and light icing, ensure that the boiling water just makes the cocoa melt.)
11. Put all the piping icing ingredients together in a food processor and beat until smooth and just soft enough to pipe around the cake.
12. Fill a clean piping bag fitted with a rosette or shell-style nozzle with the piping icing and carefully pipe rosettes or shells all around the base and top of the cake.
13. Decorate the cake when the icing has set, according to the age of the recipient - candles or chocolates!
serving amount
serves 10 - 20
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