Allergy free Chocolate Cake
225g Dairy free margarine(I use “Pure” sunflower or soya)
200g caster sugar
1tsp vanilla extract
2 small eating pears pureed
150g gluten free and wheat free plain flour(I use a brand called “Doves Farm”)
15g dairy free cocoa powder
1tsp xanthan gum
2tsp gluten free and wheat free baking powder
Pinch of salt
Chocolate butter icing
100g dairy free margarine
240g icing sugar
10g cocoa powder
Chocolate curls to decorate
Line the base and grease and flour the sides of 2 sandwich tins (20cm). Pre-heat the oven to 180 degrees celcius (fan)
Cream the margarine and sugar together. Pour in the vanilla extract and pear and mix.
Sieve in the flour, cocoa powder, xanthan gum, baking powder and salt mix well it should be a nice smooth batter.
Divide the mixture between the two tins. bake in the oven for 15 minutes. Let the them cool on a wire rack.
To make the butter icing put all the ingredients into a bowl and mix well.
When the cake is cold sandwich together with half the icing them use the other half on top. put on the dairy free chocolate curls to decorate.