Gluten-Free Chocolate birthday cake

This recipe is fully customizable in three ways, to make either a vanilla, lemon or chocolate cake. It uses the all-in-one method for the sponge which makes this so quick and easy to prepare. Best of all, nobody would ever even know this is gluten-free, so everyone can enjoy it together. Consider this recipe your birthday present from me (no, you can't have the receipt). This recipe is scaled to 2 x 8 inch round cake tins.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 160°C fan / 180°C / 350°F.

Step 2

Lightly grease the bases of two 20cm / 8in round cake tins (pans) and line with non-stick baking parchment.

Step 3

In a large mixing bowl, add all the ingredients for your sponge base. Sift cocoa powder and flour in.

Step 4

Mix until well combined for around 1 minute (I use an electric hand whisk or a stand mixer for this).

Step 5

Split your mixture evenly between the two tins and bake in the oven for 25-30 minutes until cooked; check by sticking a skewer into the centre of a cake: if it comes out clean, then it's done.

Step 6

Allow to cool in the tins then carefully lift onto a wire rack to fully cool.

Step 7

To make your buttercream icing, place your softened butter in a stand mixer and mix on a medium speed for 5 minutes or until the butter has turned pale.

Step 8

Add your icing sugar in three stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from an icing sugar explosion, but make sure you remember to increase the speed back to medium for each of your 3-minute mixing intervals.

Step 9

Add your sifted cocoa powder and beat for 2-3 more minutes until well combined, smooth, light and fluffy. (You can of course make the buttercream using an electric hand whisk too)

Step 10

Once your sponges have fully cooled, you can now ice and construct your cake. Spoon a layer of your chocolate icing onto one of the sponges and spread evenly to the edges. Place your other cake on top. Continue to cover the top and sides of your cake with the rest of the buttercream. Top with your chocolate sprinkles, pop in some candles and serve.