Chocolate Cake Recipe ( very low gluten)

11/4 cups soy flour(I use half soy and half almond meal)
1/2 cup potato flour
1-1/4 teaspoons bicarbonate soda
1/4 cup cocoa powder
3/4 cup sugar
150g butter melted
1tabs white vinegar
1cup evaporated milk or 1/2 cup milk(I use 1/2cup soy milk)
2 eggs
1 banana mashed
2 tabs honey
just place the mix in one large round or square tin,line base with
baking paper when cooking
Sift flours,bicarbonate soda and cocoa into bowl. Add
sugar,butter,vinegar and milk and beat with electric mixer on low for 2
mins. Add eggs, banana and honey and beat on medium for 2 minutes. Pour
into prepared pan Bake in preheated 160c oven for approx 55mins.Cool in
pan for 5 mins before turning out ice the top with chock icing or
topping of your choice ( served with Greek yoghurt and no icing it's
wonderful).
Enjoy
nb: splendor cannot replace the sugar in whole but 50:50 seems to work


If you want a warm desert how about Blueberry and Rhubarb crumble served
with your favourite side

The crumble recipe as follows:
3/4 cup almond meal
1/2 cup desiccated coconut
1/4 cup brown sugar or 50:50 splendor
60 g butter
Mix dry ingredients together then cut butter into small cubes(or melt)
and mix into dry ingredients
Cook 700g of rhubarb with 1/2 cup sugar in water. Simmer until soft and
let sit for at least 10mins and then drain. Combine in 9x13cm shallow
pan with 2 tins of blueberries (400g each). Mix in 2tabs icing
sugar(optional) then put crumble on top. Cook for about 25mins at 200
centigrade.

Watch that it doesn't burn.

I hope you enjoy this as an occasional Sunday treat