Ingredients
- 2 cups Gluten free flour
- 2 cups Granulated Sugar
- 3/4 cup Cocoa Powder
- 2 tsp Gluten free baking powder
- 1 1/2 tsp Gluten free baking soda
- 1 tsp Salt
- 1 cup Milk
- 1/2 cup StorkMelted margarine
- 2 Eggs
- 1 tsp Vanilla essence
- 1 cup Boiling water
This recipe is basically liquid gold. I have done it so many times that I practically know all ingredients by heart. It’s so simple and the outcome is so perfect, each and every time. I used to make this with normal flour but when I tried the gluten-free version it really made zero difference. This cake is ideal for those who don’t like very sweet desserts, but feel free to swirl some Nutella on top if you really dare. The secret to this recipes comes at the very end. Your life will never be the same.
Steps
1 Done | In a large bowl, I sift the flour, cocoa powder, baking powder and bicarbonate of soda. Then I add the sugar and salt. Mix well. |
2 Done | Then I start adding the wet ingredients: the milk, melted Stork margarine, egg and vanilla extract, and mix together. Finally, I pour the boiling water. The mixture comes looser than most cake mixes so don’t panic, it’s supposed to be this way. |
3 Done | I pour the mixture into a pound cake tray lined with baking sheets and bake at a 180C for about 30 minutes. |
4 Done | Let it cool completely and serve with a cup of tea and a juicy magazine! |
