Gluten Free Chocolate and Cranberry Cream Gateau
1 hr 45 min.
ready in 2 h. 45 min.
- For the cake
- 1 ½ cups quinoa flour
- ½ tsp xanthan gum
- 1 cup sugar
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp gluten-free Baking powder
- ½ cup cocoa powder
- 1 tsp Espresso powder
- 2 eggs
- ¾ cup milk
- ¼ cup sunflower oil
- 2 cups grated zucchini
- 1 Tbsp vanilla extract
- For the filling
- 1 cup cream cheese
- ¼ cup unsalted butter
- ⅔ cup chunky Cranberry sauce (drained of excess liquid)
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 1 pinch salt
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
Combine the dry ingredients in a mixing bowl.
Beat together the eggs, milk and oil and stir in the courgettes and vanilla until well mixed.
Stir into the dry ingredients and mix just until combined.
Pour into the tins and smooth the top.. Bake for 35-40 minutes until a skewer inserted into the centre come out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Slice both cakes horizontally through the middle.
For the filling: whisk together the cream cheese and butter until creamy. Add the cranberry sauce and beat until incorporated.
Add 200g| 2 cups of icing sugar, the vanilla and salt. Beat until well combined. Add more icing sugar until it is the desired consistency - it will firm up considerably after chilling. Chill for 1 hour.
Invert 1 cake and spread with some of the filling. Place another cake on top. Repeat with the remaining cakes and filling.
For the chocolate glaze: heat the cream in a pan just to a boil. Remove from the heat and pour over the chocolate. Stir until melted. Stir in the butter and leave to cool and thicken slightly.
Pour the glaze over the cake, allowing it to run down the sides. Smooth the top of the cake with a palette knife and leave to set.