Gluten-free Depression Cake Recipe
Gluten-free depression cake - a historical cake traditionally made without butter, eggs or milk... and now made without gluten too!
Servings 9 slices
Calories 332kcal
Ingredients
- 250 ml water
- 1 tsp vanilla extract
- 1 tbsp vinegar (ensure gluten-free)
- 180 g gluten-free plain flour
- 200 g caster sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 30 g cocoa powder
- 80 ml vegetable oil
For the icing:
- 170 g icing sugar
- 25 g cocoa powder
- 50 ml water
- 1 tsp vanilla extract
- 3 tbsp gluten-free sprinkles to finish
Instructions
- Line a 9x9 inch square tin with baking paper and preheat oven to 160C (fan) / 180C.
- In a jug, mix together water, vinegar and vanilla.
- In a large bowl mix together gf plain flour, caster sugar, bicarb, salt and cocoa powder.
- Pour in the oil and your jug mixture, then mix once more till you have a smooth batter.
- Pour into your prepared tin and bake in the oven for about 30 minutes. Poke with a skewer to check if it's done in the middle - if it comes out clean, then it's done. Allow to cool.
- For the icing, mix together icing sugar, cocoa powder, water and vanilla until smooth and glossy.
- Spread the icing all over the cooled cake, and cover with colourful sprinkles.
- Let the icing set briefly, then enjoy!
Nutrition
Calories: 332kcal | Carbohydrates: 62g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 311mg | Potassium: 2mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1IU | Calcium: 20mg | Iron: 1mg