In keeping with my strict new FODMAP diet for my IBS and needing to have gluten, wheat and dairy free products, but did not want to miss out on my treats, I decided to make a GWD-Free Cinnamon and Chocolate Chip cake. Have a try!
Serves 16 (or 8 hungry people!)
400g dairy-free butter/ soya margarine
400ml carob syrup
2 tsp Goan Cinnamon / regular cinnamon if you cannot get this
2 medium free-range eggs
400g gluten free flour
15g baking powder
200g gluten, dairy and wheat free cooking chocolate
75g dairy-free chocolate chips
Pre-heat oven to 180 oC.
Cream together the dairy-free butter/ margarine and carob syrup.
Beat in the eggs, one at a time. Add chocolate chips and chocolate.
Sift the flour and baking powder into the mix, and gently mix in with a metal spoon. Transfer to a greased quick release 20cm cake tin.
Bake at 180 oC for 1hr until it is cooked through and has a golden colour.
Serve warm and enjoy!
Note: If you want to make a regular, non-restricted cake, if you do not have any intolerances or dietary restrictions, then use good quality British/ Irish butter, caster sugar, self-raising flour and high quality chocolate chips & chocolate.