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
- 150g dairy free caramel sauce – my recipe is here
- 1/2 teaspoon salt
Directions
- Preheat the oven to 180 oC
- Cream the butter and sugar together for a couple of minutes until light and fluffy
- Add the eggs one at a time, beating well after each addition
- Add the flour, cocoa, baking powder and ground rice and beat well to combine
- Add the milk and mix in
- Line two 8 inch round baking pans
- Divide the cake mixture between the two tins
- Smooth out the top of the cakes with a spatula
- Place in the oven and bake for 25 minutes
- Remove the cakes from the oven and cake pans and allow to cool on a wire rack
- Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
- Use 2/3 of the frosting to sandwiches the cakes together and the rest for spreading on the top
- I drizzled some extra caramel and chopped dairy free chocolate on top