This cake is a good substitute for chocolate cake. It is chocolate, gluten and dairy free.

225g (8oz) Gluten free flour

5ml (1tsp) Bicarbonate of soda

Pinch of salt

50g (2oz) Carob Powder

150g (5 oz) Dairy free margarine

350g (12 oz) caster sugar

3 Eggs

250 ml (8 Fl oz) Provamel Soya milk

3 Tablespoons of apricot jam.

1. Grease and line two Victoria sandwich tins. Light the oven – 180 C Gas Mark 4.

2. Cream the butter and sugar together until light. Add the eggs one at a time.

3. Beat in the flour and then the carob powder.

4. Then carefully add the milk bit by bit.

5. Pour equally into the two tins and bake for 25 minutes.

6. When ready, remove from the tins and spread the apricot jam over one of the cakes. Then place the remaining cake on top of the other.

 

‘Carobella’ – Hazelnut and Carob spread makes excellent frosting for this type of cake.