Chocolate Doughnut Celebration Cake Recipe

Serves

12-15

Ingredients

300g dairy-free butter, plus extra, softened, for greasing
300g caster sugar
5 medium eggs
225g gluten-free self-raising flour
¼tsp xanthan gum
1tsp gluten-free baking powder
140g ground almonds
165ml dairy-free milk (lactose-free also an option)
40g unsweetened cocoa powder
100g dairy-free chocolate chips (lactose-free also an option)

For the icing

55g dairy-free butter
75g dairy-free dark (bittersweet) chocolate (lactose-free also an option)
100g icing sugar, sifted
gluten-free sprinkles

Method

Preheat your oven to 160°C fan / 180°C / gas 5. Grease a 22cm bundt tin with softened butter, and dust over a mixture of flour and cocoa powder.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the rest of your ingredients except the chocolate chips and mix using an electric hand mixer, to combine. Fold in your chocolate chips.

Spoon the mixture into the prepared tin and bake for 40-50 minutes, or until a skewer inserted comes out clean. Leave for 10 minutes in the tin before inverting onto a wire rack to cool completely.

To make the icing, melt together the butter and chocolate in a medium bowl. Gradually add the icing sugar. It will become quite thick. Gradually mix in enough boiling water for the icing to turn glossy, and a thick, pourable consistency.

Spoon the icing over the cake so it gently drips down the sides – it shouldn’t be so runny that it completely drips off. Sprinkle with colourful sprinkles and enjoy.

Recipe courtesy of Quick & Easy Gluten Free from Becky Excell published by Quadrille. Photography by Hannah Hughes.

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