GLUTEN FREE CHOCOLATE CAKE - UK Measurements

Source: Hanham Family, Celiac Listserv

Ingredients:

1 Tbsp vinegar

1 cup evaporated milk or equivalent

1 cup soy flour

3/4 cup corn flour

1 1/4 tsp baking soda

1/2 cup cocoa

1 1/4 cup caster sugar

150 grams butter or margarine, melted

1 tsp vanilla 

2 large eggs

1/2 cup banana, mashed

2 Tbsp raspberry jam

Filling~

1/2 cup cream

1 Tbsp icing sugar

Instructions:

1.  Grease two 23 centimeter round sandwich pans, line bases with baking paper.

2.  Combine vinegar & milk in a small bowl.  Mixture will curdle.

3. Sift dry ingredients into large bowl of electric mixer.

4.  Add  butter/margarine & milk mixture.  

5.  Beat on low speed for one minute.

6.  Add remaining ingredients beat on medium speed for 2 minutes or until well combined.  

7.  Spread  mixture into prepared pans, smooth tops.

8.  Bake in a moderate oven for about 30 minutes or until toothpick inserted into center comes out clean. 

9.  Allow to cool in pan for at least five minutes before removing from pan.

10.  In a medium mixing bowl, beat cream & sifted icing sugar until soft peaks form.  

11.  Frost the top of one cake & place the other on top, to create a sandwich appearance.