Almost the same as above, with margarine and soy milk and some quantity adjustments. The taste and look are much the same. Can also be made into about 20 muffins.

½ cup cocoa

½ cup boiling water

150g dairy free margarine

1 ¼ cups sugar

1 tbsp vanilla

3 size 7 eggs

360g Gluten Free Cake and Biscuit Mix

3 level tsp Gluten Free Baking Powder

½ tsp baking soda

¾ cup soy milk (it is less than in the first recipe – the margarine seems to make for a wetter blend). Be careful with the breed of soy milk you use, because some of them have barley in them, and some have wheat maltodextrin. Whether you can tolerate these or not depends on your individual sensitivity.

Mix cocoa and boiling water and stir well. Leave to cool while you assemble the rest of the cake.

Cream margarine and sugar with the vanilla.

Add eggs one at a time, beating well after each addition.

Add flour, baking powder and baking soda along with milk, and mix well.

Add cocoa mix and blend thoroughly.

Bake in a lined 25cm round cake tine or 20x30cm greased and floured glass baking dish for 45-60 minutes at 180C, or until a skewer comes out clean.

Serve either dusted with icing sugar or with peppermint flavoured icing (check that your icing sugar has maize cornflour in it rather than wheat!!)