This is a gluten-free variation of Linda McCartney’s Cocoa Cake (Home Cooking, p. 158).
120g caster sugar
4 tbsp cocoa powder
150g rice flour
50g potato flour
25g tapioca flour
1/2 tsp xanthan gum
3tsp potato fiber
1 pinch of salt
1 1/2 tsp. baking powder
1 tsp. vanilla extract
Method: pre-heat the oven to 180°C and grease and flour one round 23cm cake tin.
Cream the butter and sugar together in a mixing bowl, then add the cocoa and mix well (but carefully!). Add the egg and stir well.
In a separate bowl, mix the flours, xanthan gum, potato fiber, salt, and baking powder. Add this mix gradually to the batter, alternately with the milk. Then stir in the vanilla.
Pour into the cake tin and bake for 25 minutes. Allow to cool for 10 minutes, then turn out of the tin and cool on a wire rack.
When at room temperature, mix
25g soft butter or margarine,
90g icing sugar,
2 tbsp cocoa powder,
3 drops of vanilla essence
and add enough milk to make a smooth icing.
Spread the icing over the cake and chill before serving.
For a more luxurious cake, double the amount of icing and slice the cake horizontally in two. Spread some icing on the bottom half of the cake and replace the top half. Ice the outside of the cake and chill before serving.
The cake is perfect when fresh but will keep for 1-2 days, given there is any left…