This impressive-looking cake is not only gluten-free, but delicious and oh-so-simple.
Cooking time: 50 minutes
Resting time: 2 hours
160g flour mix
35g cocoa powder
10g baking powder
200ml rice milk
90ml canola oil
500g vegan cream
Preheat the oven to 180ºC/gas mark 4. Combine the flour mix, cocoa, baking powder and sugar. Whisk the eggs, rice milk and oil together in another bowl. Pour into the dry mixture and mix until you have a smooth, lump-free batter.
Grease a round cake tin (approximately 23cm) and pour in the batter, stopping 2cm from the top of the tin. Bake for 50 minutes. Allow to cool.
Whip the vegan cream and sugar to firm peaks.
Cut the cake horizontally into three even rounds. Spread one-third of the whipped cream over the first cake round. Place the second cake round on top and spread with half the remaining cream. Place the final cake round on top.
Fill a piping bag fitted with a 1cm star nozzle with the remaining whipped cream. Decorate the top of the cake with the raspberries, cream and pistachios.
Set aside in the refrigerator for at least 2 hours.
Take out of the refrigerator 5 minutes before serving.
Extracted from Gloriously Gluten Free by Frederique Jules (Murdoch Books, approx €19). Photography by Akido Ida.