Gluten Free and Vegan Double Chocolate Sponge Cake

Made from two layers of soft chocolate sponge sandwiched together with a rich chocolate buttercream and sweet strawberry jam. This cake is delicious in flavour and perfect for all the chocolate lovers out there!

Plus, not only is this cake gorgeously gluten free, but suitable for vegans too!

Ingredients

For the Sponge / Decoration:

• 200g GF SR Flour
• 50g Cocoa Powder
• 250g Caster Sugar
• 250g DF Butter
• ‘No Egg’ – equivalent of 4 Eggs
• 1/2 tsp GF Baking Powder
• Strawberry Jam
• Selection of free from tasty treats (I used Moo Free Choccy Buttons and White Chocolate / Doisy and Dam D&D’s / MummyMeagz SunnyComb, Lazy Day Foods Rocky Road / Fabulous Free From Factory Sea-Salted Chococovered Fudge)

For the Buttercream:

• 120g DF Butter
• 400g Icing Sugar
• 50g Cocoa Powder
• 3-4 Tbsp DF Milk (I use Oat Milk)

Instructions

Method for the Sponge:

1. Preheat the oven to 160 degrees Celsius (fan).
2. Use an electric whisk to whisk the ingredients together on a medium to high speed; whisk until the mixture is light and creamy.
3. In a separate bowl, mix 4 teaspoons of  ‘no egg’ (12g) with 8 tablespoons of water (120ml) – this will be the equivalent of 4 eggs.
4. Slowly add the mixed ‘no egg’ into the mixture and whisk on a high speed until it appears light, fluffy and creamy.
5. Sift the flour, baking powder and cocoa powder bit by bit into the mixture and fold it in a figure of 8 – do this until all the flour is folded in.
6. Using a big spoon, separate the mixture evenly into two greased baking tins.
7. Bake in the preheated oven for 26-28 minutes. Check to make sure the cakes are well risen and cooked properly; do this by interesting a skewer into the middle of the cake and be sure it comes out clean.
8. Leave the cakes to stand for 10 minutes before transferring them onto a cooling rack.

Method for Buttercream/Decorating:

1. Place the butter, icing sugar, cocoa powder and milk into a large mixing bowl. Use an electric whisk on a low speed, to begin with, to whisk the ingredients together. When the mixture is starting to come together, turn the speed up to medium and continue whisking until the buttercream is smooth. The buttercream should be fairly stiff but creamy enough to be spreadable.
2. To fill the cake, spoon some of the buttercream onto the top of one of the halves of the cake. Cover the cake with the buttercream (leaving a little room at the edges), and then add the strawberry jam on top.
3. Place the other half of the cake on top of the other – sandwiching the two together. At this point, you should have the perfect Chocolate Sponge Cake. If you’d prefer a simpler cake, then simply leave it as it is.
4. To make the cake as I have, I used up the rest of the buttercream by covering the top of the cake with it. I then individually added different types of free from treats – milk, white and dark chocolate, rocky road, crunchie pieces, fudge and more!

I look forward to seeing your creations!

Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts

x

Disclaimer:

– Although my bakes are designed to be free from and fabulous, please be aware that some products I use/recommend may contain traces of allergens. Therefore, please always double-check the ingredients and make sure they are suited to you and your dietary needs.