Today, despite the approximately 2 and a half hour distance between us, my blogging BFF Stacey over at Unicorn FairyUnicorn Fairy and I, spent the morning baking together. Stacey made a normal version of this BBC Good Food Double Chocolate Loaf Cake and I attempted a lactose and gluten free version.
So first up, here is what you will need:
175g softened lactose free butter (I used Arla Lactofree)
175g golden caster sugar
140g gluten free self raising flour (I used Doves Farm)
85g ground almonds
1/2 tsp baking powder
100ml lactose free milk (I used Arla Lactofree)
4tbsp cocoa powder
50g plain lactose and gluten free chocolate chips (I couldn’t find any gluten free/lactose free choc chips so I cut up up a bar into small pieces)
Some chunks of white chocolate for decoration (again gluten and lactose free)
I started by thanking the genius that invented loaf tin liners and preheating my oven to gas mark 3. I found the tin liners in Sainsburys and they were less than £2.00 for 40 and they honestly work a real treat.
I measured the butter and sugar out and then whisked them together until they were light and fluffy. I used an electric mixer.
I then measured out and added to the mixing bowl the eggs, flour, almonds, baking powder milk and cocoa and then gave it another good mixing.
The next step is pretty important – lick the whisk! Obviously don’t use the whisk again unless you’ve made sure that whoever you feed the finished cake to is happy to share your germs.
I then cut up some of the chocolate bar into smallish chunks to replicate the chocolate chips I couldn’t get hold of.
I then used a spoon to gently mix in the chocolate chunks. Once satisfied with the amount of mixing, I poured the mixture into my lined loaf tin. I also like to give the filled tin a good smack down onto the worktop – this tends to level the mix in the tin. It’s optional though, maybe see how your rage levels are before doing it?
You can then lick the spatula! This is another pretty vital step to the recipe.
Then into the oven with it! The recipe on BBC Good Food advises 45 – 50 minutes but mine took a good hour to bake. I’d suggest giving it 45 minutes and then keep checking your loaf to see if it needs a bit longer, when you can stab it with a knife or skewer that comes out clean it’s pretty much done. Carefully, remembering that ovens are hot, get the loaf out and leave to cool in the tin.
Once completely cooled, melt the white chocolate to drizzle in a fancy manner across the top of the cake.
Unfortunately, things went a bit tits up at this point and my lovely free from melted chocolate did the granulating thing and it all got a bit tense. I decided to improvise. If you are as skilled at bad baking as I am, you can also improvise. I also realised I’d managed to chocolate myself at this point.
I softened some Arla Lactofree cream cheese in a bain marie and mixed in around a tablespoon of icing sugar.
I then spread the mixture onto the top of the cake and sprinkled some cocoa powder over the top.
After lunch, I tried a slice with a nice cup of tea. This recipe is very simple to make, taking around 1 hour 30 minutes preparation and baking time. I was a bit worried the cake would be dry as gluten free flour can make cakes rather heavy and thick. I think because the mix has a good amount of ground almond in it and only 140g of flour, it has turned out less dry and heavy.
My husband also tells me it was a good cake too.
Given that it was so easy to produce, I think I will definitely give this cake another go and I will attempt to get the white chocolate drizzle right this time too.
Don’t forget to check out Stacey’s non free from version over at her lovely blog – Unicornfairy.net. Huge thanks to Stacey for baking with me today!
Would you try this cake? Get in touch below.