Gluten-Free, Egg-Free, Dairy-Free chocolate cake
375 grams gluten-free self-raising flour
400 grams brown sugar
500 ml cold water
125 ml vegetable oil
65 grams cocoa powder/drinking chocolate
2 teaspoons baking soda
1 teaspoon xantham gum
2 teaspoons white vinegar
1 teaspoon salt
2 teaspoons vanilla essence
Preheat oven to Gas Mark 4. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined and smooth. Pour into greased baking pan(s). Bake 60-65 minutes, or until a skewer in the middle comes out clean. I found it starts as a very runny mixture so bake in the centre of the oven to allow for the longer bake time needed, rather than on the top shelf.
Makes two 7" round cakes. I kept one as a round iced cake, and cut the other one into "brownie" shapes. If you only want one cake, just halve the ingredients.
Chocolate Icing (Egg and Gluten Free, but NOT Dairy Free)
120 grams butter
400 grams icing sugar
50 grams cocoa powder/drinking chocolate
80 mls milk
1 teaspoon vanilla essence
Combine the butter, cocoa powder and icing sugar using an electric mixer. Mix in the milk and the vanilla essence. Allow your cakes to cool fully before spreading the icing on.