Recipe time again then 😀😀
And one where Noah has had second helpings! Baked on a Sunday when we were having a bit of a bake fest. Gluten free all the way, gluten free sticky toffee pudding, gluten free Energy Bars, from a recipe from Mary Berry and these lovely gluten free chocolate Daim Eggs Cake slices. There was also a bit of a disaster…. The least said about that the better. But suffice to say I will conquer the recipe! I was using some newly discovered Gluten free coconut flour, but it didn’t turn out quite right….tasted great though, so at least there is some progress 😊
This is one very quick and easy gluten free traybake. And if there are a few of you, it’ll be gone just as quick! It’s an all in one recipe so takes minutes to weigh and mix and then pop in the oven.
Pre-set the oven to Gas 3, 170c and lined baking tin, roughly 27x20x3cm.
Then whisk together the following until light and fluffy and fully mixed;
120g melted butter
110g Light Brown Sugar
100g Dove Farm Gluten Free Self Raising Flour
40g Cocoa ( I use Food Thoughts Cocoa )
150ml Sour Cream
1/2 tsp vanilla extract
1/2 tsp baking powder
It’s that easy, whisk, cook and cool.
I then had a small tin of Carnation Chocolate topper and cake filler, which I spread half of the tin over the cake once it had cooled. Then using 2 bags of the Mini Cadbury Daim Bar Easter Eggs I then decorated the top.