Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
13 Ingredients
- 1 cup gluten-free soft icing mixture, sifted
- 1 punnet fresh strawberries (to serve)
- 1 punnet fresh berries (to serve)
- 1teaspoons bicarbonate of soda
- 200grams dairy-free chocolate, chopped (for chocolate frosting)
- 3tablespoons white chia seeds
- 3/4 cup cacao (or gluten-free cocoa powder)
- 1/2 cup rice bran oil
- 3/4 cup coconut sugar (or rapadura sugar)
- 1 cup almond meal
- 1/4 cup coconut oil (for chocolate frosting)
- 1 1/2 cup gluten-free self-raising flour
- 2 cup almond milk (save 1/2 cup almond milk for chocolate frosting)
Method
Step 1 of 6
Preheat oven to 180°C. Grease and line bases of two 20cm cake pans.
Step 2 of 6
Soak chia seeds in 1/2 cup warm water for 10 minutes until thick.
Step 3 of 6
Meanwhile, sift flour, cacao and bicarb of soda together into a bowl. Stir in almond meal and sugar. Set aside.
Step 4 of 6
Process soaked chia seeds, oil and half the milk in a food processor until combined. Add flour mixture and process until blended. Add remaining milk and process until smooth. Divide batter between pans and smooth tops.
Step 5 of 6
Bake for 35 minutes or until cooked when tested with a skewer. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6 of 6
To make the frosting, stir chocolate, milk and oil in a heatproof bowl over simmering water until melted. Cool for 10 minutes. Beat with electric beaters, gradually adding soft icing mixture, until thickened. Chill for 15 minutes or until spreadable. Spread frosting over the top of both cakes, then sandwich together. Top with berries and dust with extra soft icing mixture.
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