Coeliac awareness week

Coeliac UK is challenging the nation to eat gluten-free for National Coeliac Awareness Week (14-20 May). This gives us all the perfect opportunity to take part in a national campaign to raise awareness for a disease that affects one in 100 people in the UK.  So this year we’re doing our part by baking a gluten-free chocolate cake using Nielsen-Massey Vanilla Extract.

With over a century of experience, Nielsen-Massey produces a vanilla that is arguably the best in the world.   The Nielsen-Massey range includes pure Madagascan Vanilla Extract and Vanilla Bean Paste - a high-quality, convenient and economical replacement to vanilla pods.

This rich chocolaty recipe provides a decadent alternative to your standard chocolate cake recipe. It’s so delicious, you won’t even know it’s gluten-free.

Gluten Free Chocolate Cake

Ingredients:

150 grams Chocolate Chunks, 70% cocoa solids

110 grams Margarine Diced

125 grams Unrefined Golden Caster Sugar (Billington's)

4 Happy Eggs Separated, large

50 grams Gluten Free Flour

1 tsp Gluten Free Baking Powder

1 tsp Vanilla Extract (Nielsen Massey)

Method:

·         Click on the text to highlight the different stages as you go along,
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·         Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a round, loose-bottomed 20cm tin.

·         Place the plain chocolate and margarine into a large bowl over a saucepan of simmering water. Heat gently to melt the contents. Stir until the mix has melted then add the golden caster sugar.

·         Remove from the heat and pour into a bowl with the egg yolks, flour, baking powder and vanilla extract. In another clean, dry bowl beat the egg whites until stiff.

·         Add the egg white mix one tablespoon at a time and fold into the cake mix. Gradually mix everything together, pour into a cake tin and bake for 50 minutes.

·         Leave to cool for five minutes before turning out and serving with fresh cream and raspberries.