Ingredients

2oz/50g

Steenbergs organic cocoa powder

6 tbsp

boiling water

eggs

9oz/225g

dairy-free vegan block

9oz/225g

caster sugar

1oz/25g

tapioca flour

2oz/50g

potato flour

7oz/175g

organic brown rice flour

3 tsp

Steenbergs baking powder, gluten free

3 tbsp

water

Icing

3oz/750gSteenbergs

organic chocolate drops, dairy-free

2oz/50g

Steenbergs organic cocoa powder,sieved

12oz/300g

organic icing sugar sieved

2tbsp

soya cream

A traybake chocolate cake that's gluten free, wheat free, dairy free and tasty.

Method

Preheat oven to 180oC/350oF/Gas Mark 6
Line a large baking/roasting tin with foil. Grease well.
Put cocoa into a bowl and mix with the water to form a paste. I use the Kenwood bowl and beat. Add remaining ingredients and beat well until smooth. Add a little warm water to form a slightly runny consistency.
Spread evenly in the tin. Bake for 30 minutes. Leave to cool in the tin. Lift out of tin with foil.
For the icing, melt chocolate in a bowl standing on simmering water. Add vegan block and melt. Remove from the heat, stir in the sugar and soya cream. When the cake is cool, spread over the top before cutting into squares.