Gluten Free Chocolate Cake
Ingredients
- 100g buckwheat flour
- 100g ground almonds
- 50g rice flour
- 10g psyllium husk powder
- 5 tsp baking powder
- 60g cocoa powder
- 300g dark brown sugar
- 1 tsp salt
- 180g sacla free from mayo
- 300ml soya milk
- zest of 1 orange (optional)
Preparation
Mix the dry ingredients together in a large bowl. Add in the mayo, milk and orange zest and mix until smooth
Transfer to a greased baking tin and bake at 180°C for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave in the tin to cool for 10 minutes before turning onto a wire rack
Serve with a dusting of icing sugar or a drizzle of chocolate icing
I baked mine in a silicone bundt mould but you could make a normal round cake instead
