RICE FLOUR CHOCOLATE CAKE - FOOD ALLERGY SAFE

Easy Chocolate cake that doesn't require any special blend flours, expensive replaces or health food shop stops! I bet you already have everything you need to make this delicious Chocolate cake!

INGREDIENTS
    1/2 CUP Unsweetened Apple Sauce (Simply, Puréed Stewed Apples)
     1/3 CUP Water
     1/3 CUP Oil of choice (I like Rice Bran)
     1 TBS Vanilla Essence
     3/4 CUP Cocoa
     1 CUP Sugar
     1 1/3 CUP Rice Flour
     Pinch of Salt
     1 TSP Baking Powder









Using an electric mixer, combine Apple Sauce, Water, Oil, Vanilla, Cocoa and Sugar in a mixing bowl.
Once well mixed add in the remaining ingredients, Flour, Salt and Baking Powder.

Poor mixture into two lined 20cm Cake Tins and bake in a pre heated oven at 180 Celsius for 30min. Cakes will feel firm to touch when ready. (15 - 20min if you have split the mixture between two pans, 30 - 35 if your baking one cake using the above recipe.)

You will need to let the cake cool slightly before transferring to a wire rack. I let mine sit on top the oven for 10 min before I turn them out.

You can choose a Jam, fruit puree or Cream filling.

CREAM FILLING INGREDIENTS
     1 1/4 CUP Icing Sugar
     3 TBS Dairy Free Spead (Nuttelex)
     1 TBS Warm Water
     2 TBS Cocoa (optional)

Mix all the ingredients together until pale and fluffy.


Dust the completed cake with Icing Sugar.

Caroline