FREE-FROM TREATS FOR EVERYONE
To store
The sponge layers can be frozen for up to 2 months. The decorated cake keeps for up to 5 days in an airtight container.
Meet Becky
Gluten-free expert Becky Excell shares a must-try bake each month. ‘Nothing beats a big ol’ slice of pure chocolate indulgence! This super-moist chocolate sponge cake is adorned with a decadent, fluffy chocolate buttercream and finished with chocolate fingers and a pile of colourful mini eggs – try roughly crushing some of them up for extra texture.’
Gluten-free Easter cake
SERVES 12
V GF HANDS-ON TIME 30 mins
TOTAL TIME 1 hr 10 mins, plus cooling
◆ 225g very soft butter, plus extra to grease
◆ 225g caster sugar
◆ 4 medium eggs
◆ 1 tsp vanilla extract
◆ 185g gluten-free self-raising flour
◆ 1 tsp gluten-free baking powder
◆ ¼ tsp xanthan gum
◆ 40g cocoa powder
For the icing
◆ 100g dark chocolate, chopped
◆ 250g butter, softened
◆ 185g icing sugar, sifted
◆ 55g cocoa powder, sifted
◆ dash of milk, if needed
To decorate (optional)
◆ chocolate mini eggs*
◆ about 225g gluten-free chocolate fingers (we used Schar)
1 Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line two 20cm round cake tins. Put the butter, caster sugar, eggs, vanilla extract, selfraising flour, baking powder, xanthan gum and cocoa powder into a large mixing bowl and beat for at least 1-2 minutes with an electric whisk
