If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
Rich, dark and cocoa packed this is the ultimate chocolate cake, sure to impress!
200g Glutafin Gluten Free Select Multipurpose White Mix
110g butter at room temperature
225g Muscovado sugar
2 medium eggs
150ml soured cream
1 tsp gluten free baking powder*
1 tbsp gluten free cocoa powder*
50g gluten free 70% cocoa solids chocolate (melted)
1 tsp pure extract of vanilla
1 tsp pure extract of vanilla
175g gluten free 70% cocoa solids chocolate
250g butter at room temperature
275g icing sugar, sieved
*Refer to CUK Food and Drink Directory
If using Glutafin Gluten Free Multipurpose White Mix use 2 tsp baking powder
Baking parchment
1. Beat butter and sugar together with an electric whisk until paler in colour, light and fluffy. Add remaining ingredients and beat for a further 2 minutes until combined.
2. Divide between 2 x 20cm cake tins which are greased and have their bases lined. Cook at 180°C/160°C Fan/ Gas mark 4 for 40 minutes, or until the sponge springs back when lightly touched in the centre. Cool in the tins before turning out.
3. Make the icing. Beat the soft butter and half the icing sugar together until smooth, gradually beat in melted chocolate, vanilla extract and remaining icing sugar to make a smooth glossy icing.
4. Sandwich cakes together with a quarter of the icing and cover top and sides with remainder.
5. Chill for 20 minutes to allow icing to set before serving.
200g Glutafin Gluten Free Select Multipurpose White Mix
110g butter at room temperature
225g Muscovado sugar
2 medium eggs
150ml soured cream
1 tsp gluten free baking powder*
1 tbsp gluten free cocoa powder*
50g gluten free 70% cocoa solids chocolate (melted)
1 tsp pure extract of vanilla
1 tsp pure extract of vanilla
175g gluten free 70% cocoa solids chocolate
250g butter at room temperature
275g icing sugar, sieved
*Refer to CUK Food and Drink Directory
If using Glutafin Gluten Free Multipurpose White Mix use 2 tsp baking powder
Baking parchment
1. Beat butter and sugar together with an electric whisk until paler in colour, light and fluffy. Add remaining ingredients and beat for a further 2 minutes until combined.
2. Divide between 2 x 20cm cake tins which are greased and have their bases lined. Cook at 180°C/160°C Fan/ Gas mark 4 for 40 minutes, or until the sponge springs back when lightly touched in the centre. Cool in the tins before turning out.
3. Make the icing. Beat the soft butter and half the icing sugar together until smooth, gradually beat in melted chocolate, vanilla extract and remaining icing sugar to make a smooth glossy icing.
4. Sandwich cakes together with a quarter of the icing and cover top and sides with remainder.
5. Chill for 20 minutes to allow icing to set before serving.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.