Heavenly Chocolate Cake Recipe
Gluten Free Recipe
This Heavenly Chocolate Cake uses corn flour and cocoa and pairs up with a mashed banana. You make 2 eight inch layers and sandwich them together with whipped cream. If you prefer to avoid whole eggs, choose an egg substitute alternative.
1 cup soy flour
3/4 cup 100-percent corn flour (cornstarch)
1-1/4 teaspoon baking soda
1/2 cup cocoa
1-1/4 cups caster sugar
2/3 cup melted butter
1 tablespoon gluten free white vinegar
1 cup evaporated milk
1 mashed banana
2 tablespoons raspberry jam
Grease two 8-inch round sandwich cake pans and line with baking paper.
Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk. Beat with electric beater on low speed one minute.
Add eggs, banana and jam and beat on medium speed for two minutes.
Pour cake mix into prepared pans. Bake in moderate oven for 30 minutes or until cooked. Stand cakes in pans five minutes, turn onto wire rack to cool.
Sandwich cakes together with whipped cream. If you'd like to make the whipped cream chocolate flavored, add about 1/4 cup cocoa to it and mix well before spreading between cakes.