Method
- Preheat the oven to 190C/375F/gas 5. Grease two springform cake tins (roughly 20cm) with margarine, then line the underside with greaseproof paper and mud the edges with gluten-free flour.
- Inside a bowl, beat the margarine and sugar for approximately a few minutes, or until light and fluffy. Add some vanilla flavoring and yogurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cacao powder in to the bowl, then fold through. Add some milk and stir briefly til you have a pleasant, smooth batter.
- Carefully divide the mix between your cake tins, then put on the center shelf from the hot oven for 15-20 minutes, or until an placed skewer arrives clean. Leave to awesome for five minutes, before turning the cakes out onto a wire cooling rack, then leave to awesome completely when you result in the icing. Sieve the icing sugar and cacao powder right into a large bowl, adding the margarine and beat until smooth. Stir within the soya yogurt to mix.
- Once cooled, place among the sponges on the plate or cake stand. Carefully spread half the butter icing on the top, then scatter over the majority of the raspberries. Sandwich the 2nd sponge on the top and press lower gently, then carefully spread the rest of the icing outrageous and finished having a scattering of berries along with a couple of shavings of chocolate.
Tip
Diet per serving
Diet per serving
Of the adult's reference intake
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