Chocolate Whoopie Cakes
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Chocolate Whoopie Cakes

These are lovely cakes to bake with children, as they're so easy – you literally throw everything in and mix. After baking, serve up with a pot of tea to make lockdown weekends just that bit sweeter. As an extra bonus, they're gluten free, too.
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Serves
Makes 9 (approx.)
Difficulty
Easy
Total Time
30 Minutes
Ingredients
75g of unsalted butter, softened or melted
125g of caster sugar
150g of gluten-free plain flour
4 tbsp of cocoa powder
2 tsp of gluten-free baking powder
2 large free-range eggs
1 tsp of vanilla bean paste
½ tsp of xanthan gum
For the filling (choose any of the following)
Marshmallow fluff
Chocolate fudge icing from a can
Fresh whipped cream and fruit
Method
Step 1

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a baking tray with greaseproof paper.

Step 2

Place all the ingredients into a big bowl and whisk them together well until you have a stiff batter.

Step 3

Carefully place heaped tablespoons of the mixture onto the baking tray, about 3cm apart as they will spread. Try to make sure they are the same size as you want to sandwich them together and they need to cook evenly.

Step 4

Place the baking tray in the oven (you can do this in batches) for about 8 minutes, until the cakes are cooked through and have crackles, but no moisture, on the top.

Step 5

Remove from the oven and leave to cool, then carefully sandwich together using marshmallow fluff, chocolate fudge icing or fresh whipped cream and some fruit.

Vegetarian Hassle Free, Gluten Free by Jane Devonshire (Bloomsbury Absolute, £22). Photography by Mike Cooper.

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