Recipe: Cocoa Sponge Cakes

This is a recipe I am going to try out soon, and I'll let you know how it goes.. it's from Rowie Dillon's Indulge which is an awesome gluten free cookbook. I like the look of this recipe because it doesn't just substitute gf flour for normal - which normally gives average results.

Cocoa Sponge Cakes


1 1/2 cups quinoa flour
1/3 cup cocoa powder (gf)
1 tsp baking powder (gf)
1 cup caster sugar
1/2 cup vegetable oil
1 cup coffee, chilled
2 tsps vanilla extract (gf)
2 tsp white vinegar

Icing
125g dairy free margarine
1 1/4 cups icing sugar (gf)
1/2 tbs cocoa powder (gf)

1. Preheat the oven to 190°C. Line a 12 hole muffin tin with paper cases
2. Mix the flour, cocoa, baking powder and sugar in a large bowl
3. Combine the oil, coffee and vanilla in a separate bowl, then add to the dry ingredients and stir well. add the vinegar and quickly stir to combine. Pour immediately into the paper cases
4. Bake for 25-30 minutes, or until skewer inserted into middle comes out clean. Cool in the tin and turn out onto a wire rack for icing
5. To make the icing, beat the margarine and sugar in a small bowl with beater until well combined. add the cocoa powder and beat until well combined and the icing is smooth and thick. Using a palette knife (or metal spatula), spread the icing generously over the cakes