When you’re baking for work you must always, always account for those around you that have allergies and intolerances.
Recently I’ve gotten into gluten free items since there’s a few people around with a gluten intolerance.
Now I am no expert in substituting flours in the right amount to ensure a good texture, I do however trust various branded mixes to do so. I am however open to learning! I did notice though that instead of normal flour most mixes use rice flour and tapioca starch and a few other ingredients. I’ll be posting a banana loaf recipe soon that I experimented a little with on top of the mix that I got.
So this cake was a ready mix with some extras, icing and love!
[Love is a very important ingredient when cooking]
What you’ll need
- Gluten Free Chocolate cake mix
- 2 Eggs
- Whatever the mix needs
- Choc chips (your choice or a mix)
- Slivered almonds
- Chocolate icing mix
- Lemon icing mix
- Or make your icing from scratch
- [If you’re using an oven and not a pressure cooker then preheat the oven]
- Place the mix into a bowl
- Add the choc chips, almonds and cranberries
- Follow the instructions for the mix. Pour/Spoon into pressure cooker bowl (put a square of baking paper at the bottom, it makes life easier) or oven safe tin
- [Place in oven/pressure cooker] When using the pressure cooker put a little water in the bottom of the pressure cooker. Place the pressure cooker bowl in, don’t put the weight on the lid and lock it all in.
- Make both icings
- Drizzle/spread the chocolate icing over the cake first
- Before the chocolate icing solidifies too much (wait about 1-2 minutes, depending on how thick your icing is), drizzle the lemon icing over the top and swirl the top to create a marble effect.
- Refrigerate or allow to solidify at room temperature
- Your cake is ready to go!
The nuts, cranberries and choc chips all add texture and different flavours, feel free to leave them out if you’d like!