The Safe Cake.

Safe Cake

For when you need a gluten, dairy, nut free birthday cake solution that still tastes ace.


For the 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 food colour, see page XX

For the icing:

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


  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 agave, 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.