Ingredients

For the chocolate sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk

For the frosting:

  • 150g dairy free spread
  • 150g icing sugar
  • 1 teaspoon peppermint extract
  • Few drops of green food dye, optional

Directions

  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, cocoa, baking powder and ground rice and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. Make the frosting by beating together the dairy free spread, icing sugar, peppermint extract and food dye until light and fluffy
  12. Use the frosting to sandwiches the cakes together

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