Gluten Free Chocolate Cake with Maple Butter Syrup

This Gluten Free Chocolate Cake is an adaptation of two Donna Hay recipes. Is is really easy to make and will disappear very quickly.

You can make the cake the day before then make the syrup the day of your event and pour on just before serving to salivating friends and family.

Gluten Free Chocolate Cake

110g lactose free margarine
1 cup brown caster sugar
1 teaspoon vanilla extract
2 eggs
1 cup gluten free plain flour, sifted
1/4 cup premium dutch cocoa, sifted
1 teaspoon baking powder
1/2 cup lactose free milk

Maple Butter Syrup

1/2 cup maple syrup
2 tablespoons lactose free margarine

Method for Gluten Free Chocolate Cake and Maple Butter Syrup

Preheat oven to 160°C/320F.

Put the margarine, sugar and vanilla in the bowl of an electric mixer and beat for at least 10–12 minutes.

Add the eggs one at a time and beat well, scraping down the sides of the bowl.

Next add the flour, cocoa, baking powder and milk and beat until just combined.

Pour the mixture into a greased 20cm/8inch cake tin lined with non-stick baking paper and cook for 40–50 minutes or until cooked when tested with a skewer.

Allow to cool before plating.

Place the maple syrup and margarine in a small saucepan over medium heat and stir until all ingredients are well combined and smooth. Pour the syrup over the warm cake and serve. Serves 8–10.


Notes
Make sure to beat the margarine and sugar together for at least 10 minutes. This way you will get a lighter, fluffier cake. 

Poke holes in the cake before you pour the syrup. This way the cake will absorb the syrup better.