Warning: Contains SOYA
For a soya-free version, please see Cook’s Notes at the bottom of the recipe
150g gluten-free plain white flour
1 tbsp gluten substitute
1 tsp bicarbonate of soda
1 tsp cream of tartar
3 eggs’ worth of egg replacer
150g caster sugar
30g cocoa powder
180g dairy-free margarine, softened
80g soya cream cheese
50ml dairy-free milk
125g dairy-free margarine, softened
250g icing sugar, sieved
20g cocoa powder, sieved
Melted dairy-free chocolate
Serves: 8 – 10
Cooking Temperature: 180ºC
Cooking Time: 20 mins
Make the cake by sieving the dry ingredients into a mixing bowl. Make a well in the centre, then add the margarine, soya cream cheese and milk. Beat well to produce a smooth batter. Spoon the batter into two greased 18cm sandwich tins. Bake in a preheated oven for 20 minutes or until they spring back when pressed lightly with your finger. Allow to cool completely in the tins, then turn them out ready for icing.
Make the “butter” icing by creaming the margarine with half the icing sugar. Add the remaining icing sugar and beat well. Spoon out 3 tbsp of the plain icing into a piping bag fitted with a small round-holed nozzle ready for making the spider web. Sieve the cocoa powder into the remaining icing mixture and beat well. Spread half the icing over the bottom layer of cake and arrange the other cake section on top. Spread the remaining icing over the top of the cake.
Pipe a continuous spiral of white icing from the middle of the cake right out to the edge. Run a small knife through the wet icing using alternate strokes in and out from the centre to form the ribs of the web and mark out the slices (see picture).
To make the spider, spoon a circle and 8 curved lines of melted chocolate onto a piece of greaseproof paper and allow it to set in the fridge. Assemble the spider in the web before serving.
Cook’s Notes: This recipe contains soya.
To avoid using soya, for best results, replace the soya cream cheese with 80ml coconut cream.