Gluten and Dairy Free Chocolate and Sour Cherry Cake

Ingredients:

• 300g caster sugar

• 300g Stork Dairy-free Baking Block

• 4 large eggs

• 1-2 tsp vanilla essence

• 300g gluten free self raising flour (I used FREEE by Doves Farm)

• 1.5 tsp baking powder

• 0.5 tsp xanthan gum

• 40g cocoa powder

• 100ml plant based mylk (I use Soya)

For the icing:

• 100g Stork Dairy-free Baking Block

• 150g icing sugar

• 75g good quality dark chocolate (I use a 75% cocoa solids variety)

• 1 tbsp cocoa powder

• 1 tbsp plant based mylk (I use soya)

For the Filling:

• A small jar of Amarena cherries in syrup

Method:

Preheat your oven to 180°C (fan). Grease two 20cm cake tins with Stork Dairy-free Baking Block and line the bases with non-stick baking paper. In a large bowl, beat together the Stork Dairy-free Baking Block and sugar until fluffy. Add vanilla essence, then eggs one at a time, mixing well after each addition.

In another bowl, sift together self-raising flour, baking powder, xanthan gum, and cocoa powder. Ensure there are no lumps. Combine the dry ingredients with the wet ingredients and beat until smooth. Stir in milk until the mixture is smooth.

Divide the cake batter evenly between the two tins. Tap each tin on the worktop to remove air bubbles, then level the surface. Bake for 25-30 minutes until a skewer inserted into the center comes out clean. Allow to cool in the tins before transferring to a wire rack.

For the icing, melt the dark chocolate either in a bowl over hot water or in the microwave until fully melted. Set it aside to cool. In a large bowl, whisk Stork Dairy-free Baking Block until pale and fluffy. Gradually add icing sugar and cocoa powder, then whisk until smooth. Slowly add the cooled melted chocolate while whisking continuously. Add 1-2 tbsp of milk for a smoother consistency.

Once cooled, start to assemble, spread half of the icing on the bottom cake layer. Then add your Amerena sour cherries to the center of the cake. Place the second cake layer on top and spread the remaining icing on the top of the cake. Decorate as you wish and enjoy!

This recipe was inspired by my gf guide celebration cake!