Cacao cake with cacao buttercream🤎

Rich, chocolatey & made with simple, wholesome ingredients! Light & family friendly- this cake is proof that homemade baking can be both nourishing & indulgent.

Total cooking time

12–15 minutes

Serves

8–10 slices

Ingredients

Cake

• 225g margarine (or unsalted butter if not dairy-free)

• 80g coconut sugar

• 80g unrefined brown sugar

• 200g rice flour

• 18g cacao powder

• 4 free-range eggs

• 2 tsp gluten-free baking powder

• 1 tsp pure vanilla extract or vanilla bean paste

• 2 tbsp coconut milk

Cacao Buttercream

• 150g margarine (or unsalted butter if not dairy-free)

• 100g unrefined brown sugar

• 1 heaped tbsp cacao powder

• 1 tsp pure vanilla extract or vanilla bean paste

Method

1. Prepare

Preheat your oven to 180°C (350°F), allowing it to fully heat for 5-10 mins. Grease & line two 8-inch sandwich cake tins.

2. Make the cake

Place all cake ingredients into a mixing bowl & power whisk until smooth.

3. Bake

Divide the mixture evenly between the prepared tins. Bake on the middle shelf for 12–15 minutes, or until the cakes are lightly golden and spring back when gently pressed.

Allow the cakes to cool for a few minutes before transferring them to a wire rack to cool completely.

4. Make the buttercream

Beat together all of the buttercream ingredients until smooth/creamy. For a thicker consistency, add a small spoonful of rice flour & mix again.

5. Assemble

Spread the buttercream generously over one sponge before placing the second sponge on top. Gently press together, finishing with a light dusting of rice flour.

6. Serve

Leave the cake to set fully before slicing & serving.

Enjoy every bite!