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1
*Instead of my egg replacer you can use 2 normal eggs, 2 tbsp ground flax mixed with 6tbsp water until frothing or a commercial egg replacer.
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2
With all of these you'll need to add into the dry ingredient bowl 1/2tsp xanthan gum.
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3
My egg replacer already contains xanthan so that's why no amount listed in the ingredients
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4
Preheat the oven to gas 5 / 170C / 375F and grease a 23cm or 25cm / 9 or 10inch springform cake tin
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5
Mix the flours, cocoa, baking powder, baking soda, salt and xanthan gum into a bowl, mixing very well to ensure that they are well combined
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6
Whisk the sugar with the spread, milk, yoghurt and the mixed egg replacer.
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7
Add to the dry ingredients and beat well
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8
Pour the batter into the tin and bake for 30 - 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
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9
Leave in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely
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10
To make the chocolate frosting, put the icing sugar and cocoa powder into a bowl.
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11
Add the spread and mix until well combined and fluffy.
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12
Add the milk as needed to thin the mixture.
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13
Spread evenly over the cooled cake
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14
Don't double this recipe to make a layer cake, for some reason it doesn't work out as well.
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15
Instead just mix a 2nd batch separately
