Glutenfree Chocolate cake
200 g gluten-free self-rising flour
120 g sugar
1 tablespoon ground flaxseed (gluten-free)
3 tablespoons cocoa powder (gluten-free)
300 ml coconut milk
50 ml melted margarine
½ teaspoon vanilla extract
Start by mixing the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients together.
Combine both mixtures and stir well until fully combined.
Pour the batter into a greased baking pan and bake in the oven at 200°C for 30 minutes or until the cake is fully baked.
Chocolate Topping:
2 tablespoons margarine
2 tablespoons cocoa powder
½ teaspoon vanilla extract
1.5 dl powdered sugar
½ tablespoon desiccated coconut
Melt the margarine in a saucepan over low heat. Once melted, add the vanilla extract and cocoa powder.
Gradually add the powdered sugar, half a deciliter at a time, stirring well after each addition.
Remove from heat and allow to cool slightly. Pour over the cake.
Sprinkle a little desiccated coconut on top of the chocolate glaze.