These are lovely cakes to bake with children as they are so easy – literally throw everything in and mix – and they are great fun. They can be made with a normal whisk but it’s much easier if you have an electric one as the batter is quite firm.
Extract taken from Vegetarian, Hassle Free, Gluten Free by Jane Devonshire (£22, Bloomsbury Absolute)
Photography © Mike Cooper
Chocolate Whoopie Cakes
These are lovely cakes to bake with children as they are so easy – literally throw everything in and mix – and they are great fun. They can be made with a normal whisk but it’s much easier if you have an electric one as the batter is quite firm.
Ingredients
- 75 g unsalted butter softened or melted
- 125 g caster sugar
- 150 g gluten-free plain flour
- 4 tbsp cocoa powder
- 2 tsp gluten-free baking powder
- 2 large free-range eggs
- 1 tsp vanilla bean paste
- 1/2 tsp xanthan gum
For the filling (choose any of the following
- marshmallow fluff
- chocolate fudge icing from a can
- fresh whipped cream and fruit
Instructions
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Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a baking tray with greaseproof paper.
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Place all the ingredients into a big bowl and whisk them together well until you have a stiff batter.
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Carefully place heaped tablespoons of the mixture onto the baking tray, about 3cm apart as they will spread. Try to make sure they are the same size as you want to sandwich them together and they need to cook evenly.
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Place the baking tray in the oven (you can do this in batches) for about 8 minutes, until the cakes are cooked through and have crackles, but no moisture, on the top.
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Remove from the oven and leave to cool, then carefully sandwich together using marshmallow fluff, chocolate fudge icing or fresh whipped cream and some fruit.