Allergy-Friendly Cake That Tastes Ace

WHAT YOU NEED

For the allergy-friendly cake:

• ¾ cup chickpea flour, also called besan flour
• ¾ cup plain gluten free flour
• heaped ½ cup of sugar
• 1 tbsp cocoa
• 1/4 tsp baking powder
• pinch of salt
• ⅓ cup rice milk
• 1 tbsp vinegar
• 4 tbsp coconut oil, melted
• 1 tsp vanilla
• beetroot juice natural food colour, see below

For the dairy-free icing:

• 500g gluten free icing sugar
• 250g Nutellex
• 1 tsp vanilla

For the beetroot juice natural food colour:

1. Slice 3 beetroots into bite-sized chunks.

2. Place in a small saucepan and cover with water. Bring to a boil over medium heat, and then reduce heat and simmer until the beetroots are tender and there’s only a couple of tablespoons of water remaining. This is your natural food colouring.

3. Save the cooked beetroot to make a yummy tart or salad for lunch. Cool completely before using.

WHAT YOU NEED TO DO

1. Preheat oven to 180˚C / 350˚F / Gas Mark 4.
2. Grease and line a cake tin.
3. In a medium bowl, add all dry ingredients and mix until well combined.
4. Add rice milk and sugar, and mix.
5. In a separate bowl, add oil, vinegar, vanilla and beetroot juice and mix well.
6. Add to the cake mix and stir until combined. If the mixture is too thick add a little more rice milk, it should be a pancake mixture thickness.
7. Pop in the oven for 40 mins.
8. Remove from the oven and allow to sit in the tin for at least 15 mins.
9. Pop cake out of tin and cool on a wire rack.
10. For the icing, add all ingredients into the bowl of electric mixer and whiz until well combined and fluffy.
11. Once the cake has completely cooled, ice the cake with a spatula, palette knife or an everyday butter knife. Once you’ve iced your cake, you can run your knife under hot water and make the top of your icing nice and smooth by running it over the top. Fancy.

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Our allergy-friendly cake recipe and photographs are by Kate Berry and were first published in Lunch Lady Magazine Issue 4.