Gluten-free Chocolate, Orange & Ginger Box Cakes with edible flowers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6 Box Cakes
Chocolate cake is yummy, lets face it! My recipe is light but rich in colour and taste. The orange and ginger compliments the chocolate perfectly. An “any excuse cake!”
Ingredients
Box Cake Ingredients
- 175g / 6oz butter, softened
- 150g / 5 ½oz soft brown sugar
- 3 medium eggs
- 4 tablespoons milk
- 50g / 2oz gluten-free cocoa powder
- 110g / 4oz gluten-free self-raising flour
- 1 teaspoon gluten-free baking powder
- 1 orange, zested
- Edible flowers (optional)
Buttercream Ingredients
- 175g / 6oz butter, softened
- 150g / 5 ½oz soft brown sugar
- 3 medium eggs
- 4 tablespoons milk
- 50g / 2oz gluten-free cocoa powder
- 110g / 4oz gluten-free self-raising flour
- 1 teaspoon gluten-free baking powder
- 1 orange, zested
- Edible flowers (optional)
- 225g / 8oz icing sugar
- 50g / 2oz butter, softened
- 1 orange, zested
- 1 dessert spoon stem ginger, finely chopped
Method
- STEP 1Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6
- STEP 2Place the butter and sugar in a bowl and whisk until light and golden in colour. Add the eggs one by one, followed by the milk.
- STEP 3Sieve the gluten-free cocoa powder, self-raising flour and baking powder in a separate bowl, then gradually add to the butter mixture and zest of 1 orange. Whisk until evenly blended.
- STEP 4Distribute the mixture evenly between the mini loaf cases and bake in the oven for approximately 15 minutes depending on your oven. Once cooked remove from the oven and set aside to cool.
- STEP 5To make the buttercream, sieve the icing sugar into a bowl. Add the butter, orange zest and stem ginger. Whisk until evenly blended.
- STEP 6Once the loaves have cooled, carefully slice a panel out of the length of each loaf, cutting on the diagonal to form a V shape.
- STEP 7Pipe the butter cream down the middle of each cake and decorate with edible flowers or alternative decorations.
