Yes, you can make a delicious gluten free chocolate cake from our 97% Sugar Free Chocolate Cupcake Mix! Make sure to follow this recipe carefully and weigh all your ingredients to the gram.
MAKES: 6” (15 cm) round cake or 20 cm square slab cake
You will need
Digital kitchen scales
1 box Noshu 97% Sugar Free Chocolate Cupcake Mix
1 x 6” (15cm) round cake tin or 20 x 20 cm square brownie pan
For the cake
2 extra large eggs
40 g melted butter
5 tbsp milk
1 packet Noshu 97% Sugar Free Chocolate Cupcake Mix
Or, for a non-dairy cake option replace butter with:
50 g room temp Nuttelex
Preheat oven to 160°C (150°C fan forced). Grease and line a 6” (15cm) round cake tin or 20 x 20cm square brownie pan with baking paper.
To make the cake place your eggs, butter (or Nuttelex), milk and cupcake mix in a large mixing bowl and mix with an electric mixer on low for 30 seconds to combine. Switch to medium-high and mix for a further 3 minutes, until colour lightens and batter looks light and fluffy.
Pour the batter into your prepared tin and cover with foil.
Bake in preheated oven. If baking in a square brownie pan, check with a skewer at 25 minutes. If baking in a round 6” tin, check at 30 minutes. Remove the foil and bake for a further 10 minutes. You’ll know your cake is done when it has risen, and a skewer inserted comes out clean.
Allow cake to cool completely on a wire cooling rack before decorating.
To prepare frosting, beat room temp butter OR chilled non-dairy spread in a medium mixing bowl with an electric mixer on high for 2 minutes until pale. Gradually add frosting mix 1 tbsp at a time and beat for a further 3-4 minutes until smooth.
Is using butter, add full cream milk and beat on high for a further 3-4 minutes until frosting is smooth and aerated.
Decorate cake with frosting as desired.
Best served at room temperature.
The cake can be frozen for up to 3 months or chilled in an airtight container for up to 3 days.