Ingredients: Serves 8 people
175g Doves Farm organic gluten free self-raising flour
175g golden caster sugar
175g Pure olive oil butter (or any vegan butter) at room temperature
3 x 1/4 Cup Doves farm gram flour (chick pea flour) mixed with 3 x 1/4 Cup of room temperature water
1 tsp gluten free baking powder
1 tsp vanilla
½ tsp mixed spiced
1-2 tbsp organic coco powder
1 Pre-heat the oven on 180c/350f/gas 4. Line your 8 or 9 inch cake tin with grease proof paper and then grease with butter.
2 Mix the gram flour and water together in a jug until there are no lumps remaining in the batter.
3 Mix the self-raising flour, the baking powder and the mixed spiced together in a bowl.
4 With an electric hand mixer, mix the butter and sugar together for about 5 minutes.
5 Then add the vanilla and whisk again for about another 2-3 minutes.
6 Then slowly add the batter into butter and sugar until all the batter has been added, and mix it all together. (It may look like it has spilt but don’t panic its fine)
7 Then add the sieved self-raising flour, baking powder and the mixed spice mix and fold it all in together. (Tap the edge of the bowl)
8 Once the mixture has all come together, spoon 3-4 serving spoons of mixture into a small bowl. Then sieve in 1-2 tbsp of coco powder into the small bowl and mix the coco powder into the mixture.
9 Then spoon some of the vanilla mixture into the cake tin then add small spoons of chocolate, then vanilla, then chocolate until it is all the mixture is in the tin.
10 Smooth the over the top, then take a knife and put into the cake mixture all the way to the bottom of the cake tin and marble it, with lines one way then the other. Don’t over marble it.
11 Then place the tin in the oven for 45 minutes.
12 After 45 minutes remove the cake from the oven, and test with insert in the middle of the cake with a skewer if clean it is ready.
12 Allow the cake to cool in the tin, then tipping out on to a wire rack.
13 When cake has cooled, place on a cake board, or plate. It is ready to eat and enjoy!
Ps. For the best results leave to rest for 24 hours before serving.