Gluten Free and Eggless Chocolate Vanilla Cake


I made this wonderful cake for a friend’s birthday, who needed this to be allergen free. It tastes lovely, and looks beautiful as well. It is beautifully studded with strawberry halves, and sprinkled with pretty chocolate curls.

Recipe from: ‘Piece of Cake!‘ by Camilla V. Saulsbury

Chocolate cake:
2 cups gluten free all-purpose flour
2 cups granulated white sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking soda
1/2 teaspoon salt
Egg replacer equivalent of 2 eggs
1 cup vegetable oil
1 cup milk
1/2 cup boiling water

Vanilla icing:
2-1/4 cup powdered sugar
3 tablespoons butter, melted and cooled slightly
3 tablespoons milk
1 teaspoon vanilla extract

About 20 strawberries, cut into halves
Chocolate curls (Made by grating chocolate)

Chocolate cake: Preheat the oven to 180°C. Line and grease a 13″ x 9″ baking pan.

Sift the flour, cocoa powder, baking soda, baking powder and salt together into a large bowl, and whisk together.
Add the egg replacer, vegetable oil and milk, and beat with an electric mixer until well combined.
Stir in the boiling water.

Pour into the pan and bake for 30-35 minutes, or until an inserted toothpick comes out with a few crumbs attached. Let the cake cool before decorating.

Vanilla icing: Whisk all the vanilla icing ingredients together until smooth and well combined.

After the cake has cooled, evenly spread the vanilla icing on the cake. Decorate with the strawberries and sprinkle with the chocolate curls.



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