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Gluten-free f Chocolate Cake SERVES 10 PREPARATION & COOKING 1 HOUR (PLUS COOLING) 1 cup soy flour ¾ cup 100% corn cornflour 1¼ teaspoons baking soda ½ cup cocoa powder 1¼ cups caster sugar 150g butter, melted 1 tablespoon white vinegar 1 cup coconut milk 2 free-range eggs ½ cup mashed banana 2 tablespoons raspberry jam, plus 2 tablespoons extra 2 x 225g cream cheese
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Woman’s Day
1 tablespoon icing sugar 1 teaspoon vanilla bean paste ¼ cup toasted shredded coconut 1. Preheat oven to 180°C. Grease two 22cm round sandwich pans. Line the base of each with baking paper. 2. Sift flours, baking soda, cocoa and caster sugar into a large bowl, then add butter, vinegar and milk. Beat with
an electric mixer on low speed for 1 minute. Add eggs, banana and jam. Beat on medium speed for 2 minutes. Pour mixture into pans. 3. Bake cakes for 30 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 5 minutes before turning onto wire racks to cool. 4. Beat cream crease, icing sugar and vanilla bean paste
in a small bowl with an electric mixer for 1 minute or until combined. 5. Place one cake on a cake plate. Spread extra jam on top, then half the cream cheese mixture and 1 tablespoon of the shredded coconut. Place second cake on top and spread with remaining cream cheese mixture, then sprinkle with remaining shredded coconut.
