Chocolate Tray Bake [Gluten & Dairy Free]

Considering I’m such a chocoholic I’m surprised that I haven’t blogged about any chocolate recipes for a while! So I thought it was about time I did!

The other day, while shopping in Asda, I was stuck in a never-ending queue for the checkout and to pass the time I decided to read their Asda Magazine, when I came across a section all about tray bakes!

Now my mum has been telling me to make a traybake ever since I started blogging student friendly, gluten free grub and so I thought it’d be the perfect time to finally make one when I saw the Chocolate Smartie Cake recipe!

So yesterday I got my baking hat on and used the recipe for inspiration to whisk up a gluten free and dairy free chocolate tray bake. I waited inpatiently for it bake, iced it and was just about to sprinkle it with a tube full of smarties when I thought, ‘hang on I’ll just check to see if it contains wheat/gluten’…. and ladies and G’s, look what I saw!

That’s right, about half way through the list it finally decided to mention ‘wheat flour’ in the ingredients list, which in my opinion should have been mentioned straight away or at least on the packaging stating ‘contains wheat and gluten’.

So if you fancy making yourself a ‘Smartie-less’ gluten free and dairy free chocolate cake, then follow my recipe!

Ingredients:

 

  • 200g Gluten Free Self Raising Flour [I used Doves as it contains Xanthan Gum]
  • 2 level teaspoons of Baking Powder
  • 50g Cocoa Powder
  • 4 Eggs
  • 225g Dairy Free Margarine [I used Vitalite Dairy Free Spread]
  • 220g Sugar
  • 4 tablespoons of Soya Milk

For the icing:

 

  • 300g Icing Sugar
  • 75g Diary Free Margarine
  • 2 level tablespoons of Golden Syrup
  • 2 level tablespoons of Cocoa Powder
  • 2 tablespoons of Soya Milk

 

Method:

  1. Pre-heat oven to 180°C /Gas mark 4
  2. In a bowl, add the Gluten Free Flour and Cocoa Powder and mix together 
  3. Now add the Eggs and mix together 
  4. Add the Dairy Free Margarine, Sugar and Soya Milk and stir until evenly mixed and creamy 
  5. Grease a shallow tin/tray or line with Greaseproof paper and carefully pour the mixture in, levelling the top and pop in the oven to bake for 35/40 minutes [mine took 37] 
  6. Carefully and gently take out of the oven and pop on a wire rack to cool down. 
  7. Now for the icing; in a bowl add the Icing Sugar and Cocoa Powder 
  8. In a small pan over medium flame, add the Dairy Free Margarine, Golden Syrup and Milk and heat until melted [DON’T let it boil!] 
  9. Pour the Margerine/Golden Syrup and Milk mix into the bowl with the Icing Sugar and Cocoa Powder and stir until smooth 
  10. Once the cake has cooled, carefully pour the icing mixture on top and spread to coat evenly. 
  11. Leave to set then cut into little squares and enjoy! 

 


10 comments

  1. I can vouch for this. I’m not a fan of gluten free puddings (as they usually taste rubbish) but this tastes awesome. Tastes exactly the same as its gluten filled counterpart.

      1. Asda don’t sell doves flour so I’ve picked up their own brand flour which I’ve never used before it doesn’t contain xanthum gum so how much should I add?

      1. Well, I just whipped this up this afternoon! I have inherited a Rayburn in my new house and took the plunge! It looks fabulous and only took 20 mins to cook!! Wow!! Have to confess to using butter and milk as I dont have a problem with dairy, but I will definitely make this at Easter for my dairy intolerant friend!!! I really tried to get hold of the Asda magazine but havent had any luck! I have just moved to the Isle of Wight and no Asda here but my mum is on the case for me and she lives in Derbyshire! Thanks for another fab recipe and, you are right, the icing is awesome, although I think the hotplate was too hot as it started to curdle, but I just ran it through a sieve!

        1. So glad to hear you made it and loved it too 😀 You’re so lucky to have a Rayburn too, when I finally save up the pennies [which will probably be never as I’m rubbish at saving] I’m going to treat myself to a Rayburn 🙂

          1. Hi Saara

            I thought I would let you know that I used the icing recipe from this traybake to cover some choc cupcakes the other day and they went down a storm! I just halved the recipe and there was plenty for 12 cupcakes!! The Rayburn is fabadooby! It does tend to burn stuff on one side though so I have play around with it!!!

  2. I had baked this once before and I lost my copy 🙁 is there any chance u could add or send me a photo of the cooking instructions as the pic only shows half of it, I know u broke it down for us but was hoping to find the exact copy online but it’s proving difficult. Many thanx.
    Vicky

Leave a Reply

Your email address will not be published. Required fields are marked *