300g/3 cups gluten free self raising flour 75g/3 quarters cup cocoa powder 2 tsp baking powder 150g/4 quarters cup caster sugar 90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil) 300ml/1&quarter cup milk (rice milk is best in vegan baking) 30ml/2 tblsp/45g golden syrup or maple syrup or honey
Preheat fan oven to 180C/355F.
Sieve flour, cocoa powder and baking soda together. Add the sugar.
In another bowl whisk the milk, oil and syrup together.
Add the liquid to dry ingredients and mix well.
Pour into two lined or greases tin – 8 inch circular tins
Bake for 30 minutes, be careful not too over bake as it will dry out.
Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
When fully cool put buttercream in between cake layers.
80ml/third of a cup of milk (any alternative milk)
60ml/quarter cup of any flavourless oil
125ml/half cup yogurt
180g/1&half cup self raising gluten free flour
1 tsp baking powder
** Method **
Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together. (This is an important step)
Add to the flour and baking powder.
Mix well but don’t over mix.
Fold in the fruit.
Put in bun cases and bake for 18 minutes.
Alternatives – Add 50g strawberries
– Add 50g blueberries
– Add 50g dairy free chocolate
– Add 50g grated carrot
– Replace 50g of the flour with cocoa powder
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
25ml golden syrup/maple syrup/corn syrup. 100g brown sugar 80ml milk (any alternative milk) 60ml oil 125ml yogurt (I use koko yogurt) 180g self raising flour (I use gluten free self raising flour) 1 tsp baking powder 100g dairy free chocolate chips or chocolate chunks
** Method **
Preheat oven to 180 degrees Celsius Whisk the syrup, milk, oil and yogurt together. Add to the sugar, flour and baking powder. Mix well. Carefully fold in the chocolate. Put in loaf tin and bake for 45/50 minutes.
Place the tinned coconut milk in fridge over night to it will raise to the top of the can.
Take the coconut cream from the canned milk and put in the bowl of your slow cooker. You do not need to be exact. It doesn’t matter if some of the water form the can is put in the bowl as it will evaporate.
Place all ingredients in slow cooker and turn on high and leave lid off.
Cook for 2 hours, mix every 30 minutes. It should have reduced in volume/
Mix well at the end of the 2 hours and pour in jar to cool and thicken. Place in fridge overnight.
Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.