Chocolate cake for Library Camp

This is the cake recipe that I’ll use for Saturday. It’s gluten-free if you choose a cupcake without sprinkles on the icing. Not all ingredients I use are clearly marked as vegetarian, and it’s obviously not vegan.

200g self-raising or plain flour (Doves farm gluten and wheat free flour)

2 tablespoons cocoa powder (Bournville Cocoa)

1 teaspoon baking powder (Tesco’s own)

1 teaspoon bicarbonate of soda (Tesco’s own)

5 oz caster sugar (that’s 141g)

2 tablespoons golden syrup (Lyle’s Golden Syrup)

¼ pint of cooking oil

2 eggs lightly beaten

¼ pint of full cream milk

Mix each ingredient in starting at the top, once it’s all in you need to give it a really good mix.

Use 8” tin.

Bake at 170 degrees Celsius for 50 mins. Reduce time to 30 mins if making cupcakes.

Add icing if you wish (Tate & Lyle icing sugar). Add sprinkles (the only thing that’s not gluten-free).

Thanks to Cath for the easy and yummy recipe. No photo of cake in case the shape doesn’t work out.

gorgeous cat

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