Devil's food cake with cream cheese frosting - dairy free, gluten free
 
 
Gluten free - Dairy free. Adapted from red velvet cupcake recipe by Hummingbird Bakery.
Author:
Recipe type: Dessert
Ingredients
Cake
  • 240ml full fat soya milk
  • 1tbsp lemon juice
  • 120g margarine (room temp)
  • 300g caster sugar
  • 2 medium eggs
  • 1tsp vanilla bean paste
  • 20g coca powder
  • 300g gluten-free flour (like Doves)
  • 1tsp salt
  • 1½tsp bicarb soda
  • 1tsp white wine vinegar
Cream cheese frosting
  • 600g icing sugar
  • 100g margarine (room temp)
  • 1 tub Tofutti dairy-free cream cheese
  • ½tsp vanilla bean paste
Instructions
  1. Preheat oven to 170°C/325°F/Gas mark 3.
  2. Grease and line the base of 3x 20cm/8" round springform cake tins
  3. Place soya milk and lemon juice in a jug, stir together and leave for 15 mins.
  4. Beat margarine and sugar on medium speed until it has a creamy texture.
  5. Add the eggs one at a time, beating well after each addition, then add the vanilla bean paste.
  6. Sift the cocoa powder and gluten-free flour together a couple of times.
  7. Turn down mixer speed to low. Stir the soya milk mixture and add half the soya milk to the cake mix, Beat until just mixed, then add half the flour mix and mix again. Repeat with the remaining soya milk and flour.
  8. FInally, add the salt, bicarb and white wine vinegar.
  9. Once incorporated, turn up the speed and beat for a couple of minutes.
  10. Evenly distribute the cake mixture between the three cake tins.
  11. Bake for 20-25 mins, checking the cake at 20mins. The cake is cooked when a skewer inserted in the middle comes out clean.
  12. Cool in the tins for 10 mins, then remove from tins and leave on a wire rack to cool completely.
  13. To make the buttercream, beat the margarine for a couple of minutes, then add a quarter of the icing sugar. Turn the mixer on low and cover the mixer with the tea towel to prevent clouds of icing sugar. Then add the remaining icing sugar, covering the mixer again and beat until mixed.
  14. Add the Tofutti and vanilla bean paste and beat for 5 minutes until really smooth creamy.
  15. Take about 6tbsp of the frosting and set aside to pipe on the top later.
  16. Spread frosting evenly over the three layers of cake - you don't need to use all of the frosting, there's quite a lot. Stack the layers, then pipe decorative swirls on the top layer if you want.
Recipe by Lay the table at http://laythetable.com/cakes/full-size-cake/devils-food-cake-with-cream-cheese-frosting-dairy-free-gluten-free/