Cheeky Chocolatey Dandelion & Burdock Cake

other brands of soft drink are available

I love Dandelion and Burdock. And I love chocolate. So an allergy friendly cake that combines the two? Perfect.

This is a quick and easy cake to make (I make it with 3 and 5 year old helpers) and is very moist. And chocolatey. Enjoy!

Ingredients

• 225g/8oz gluten/wheat free flour
• 225g/8oz caster sugar
• 1 tsp gluten free bicarbonate of soda
• 100g/3½oz mini marshmallows
• 65g/2¼oz dairy/soya free vegetable spread/butter substitute (eg So Good)
• 3 tbsp cocoa powder
• 200ml/7fl oz dandelion and burdock drink
• 100g/3½fl oz full fat goat’s milk or goat’s yogurt
• Egg-substitute (or xanthan gum) equivalent to 2 free-range eggs

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 30cm/12in baking tin.
2. Sift the flour, sugar and bicarbonate of soda into a bowl, then add the marshmallows.
3. Meanwhile, heat the butter, cocoa powder and dandelion and burdock in a saucepan until boiling.
4. Pour the yummy chocolatey/dandelion and burdocky mixture onto the dry ingredients and mix until well combined. Mix in the goat’s milk/yogurt and egg substitute.
5. Pour the cake batter into the cake tin and bake for 45-60 minutes, or until the sides of the cake are coming away from the sides of the cake tin and a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes. (Tip, try and make sure any marshmallows at the top are covered as otherwise they can burn)

Adapted from an original recipe by Simon Rimmer on Something for the Weekend http://www.bbc.co.uk/food/recipes

Image courtesy of TheGiantVermin on flickr.com

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