Dairy-free Gingerbread & Hot Choc Cake

Made with our warming Gingerbread Hot Choc, this richly spiced chocolate cake recipe comes courtesy of the wonderful @nilarossfood, and is guaranteed to be a hit with the whole family. Perfect for anyone who doesn't do dairy. 

Ingredients

For the sponge:-

• 100g self-raising flour
• 1 level teaspoon baking powder
• 50g Gingerbread Hot Chocolate 
• 3 eggs - beaten
• 150 caster sugar
• 150g vegetable margarine

For the filling:-

• 75g vegetable margarine
• 75g icing sugar - sieved
• 1 teaspoon vanilla extract
• A good spoonful of raspberry jam

For the dusting:-

• Icing sugar
• Fresh raspberries 

Method

1. Preheat oven fan assisted 180 degrees C/ non fan 200 degrees C / gas 6.
2. Prior to baking, line two approximately 20cms cake tins with baking parchment cake tin liners or grease and line the tins with non-non stick baking paper.
3. Place the flour, baking powder, caster sugar and Spice Kitchen UK Gingebread Hot Chocolate mix in a bowl.
4. Mix well using a whisk (this helps with the distribution of the ingredients).
5. Add the beaten eggs and vegetable margarine.
6. Using either an electric mixer or wooden spoon beat well until you achieve a soft dropping consistency (rather like a soft, smooth batter).
7. Divide the mixture and with the back of a spoon smooth the surface evenly.
8. Bake for around 20 minutes - the cake should be springy to the touch.
9. Leave to cool in the tin for 5 minutes before putting on the cooling rack to cool completely.
10. Now make the buttercream by beating the vegetable margarine, icing sugar and vanilla extract together.
11. Assemble cake once the sponge is cool.
12. Sandwich the two sponges together with the “buttercream,” mix along with a layer of jam.
13. Using a sieve, dust the icing sugar mix over the cake.

Nila has tonnes of yummy recipes, follow her on @nilarossfood