350g dairy-free, gluten free chocolate
2tsp Steenbergs organic cinnamon powder
600ml boiling water
400g Fairtrade caster sugar
3 large free range eggs
400g gluten free plain flour
3tsp gluten free baking powder
200g dairy-free, gluten free chocolate
300g icing sugar, sieved
75ml cold weak coffee (add ½tsp instant coffee to 75ml boiling water)
100ml soya cream
Preheat oven to 170oC.
Fold in the flours, the baking powder and bicarbonate of soda. Enjoy it and make a coeliac happy.
Spoon the chocolate cake mixture into a prepared 24.5cm round cake tin, which has been greased and lined with baking paper. Bake in the oven for 45-50 minutes or until just firm. Leave the cake to cool down a little bit and then remove it to a wire rack to cool, completely.
To make the icing, break the 200g of chocolate and heat with the chocolate and margarine as before. Stir in the icing sugar, coffee mix and soya cream and beat until smooth and well blended. Spread it all over the cake and leave to set (it sets pretty quickly).