Vanilla, Chocolate Cake

For cake
  • 8 eggs
  • ¾ cup caster sugar
  • 2 tsp vanilla
  • 4 cups of my gluten-free flour
  • 1 tsp baking powder
  • 80gms/2.8oz melted butter
  • 2 tbsp sugarless strawberry jam
  • Whipped cream
For the icing
  • 1.5 cups icing sugar
  • 1.5 tbsp cocoa
  • 2 tbsp milk
  • 2 tsp butter
  • ⅓ cup coconut
For the cake
  1. Preheat oven to 180°/350°F.
  2. Line 2 x 20cm/8 inch round tins with baking paper.
  3. Whisk the eggs and sugar together for 10 minutes until thick.
  4. Beat in the vanilla.
  5. Sift the flour and baking powder together and fold into the egg mixture.
  6. Add the melted butter and fold it in.
  7. Pour half into each of the tins.
  8. Bake for 15 minutes until cooked.
  9. Remove the cakes from the oven and cool on wire racks.
  10. Spread the jam on one side of the cake and pile the whipped cream on top.
  11. Place the other side on top.
For the icing
  1. Place all ingredients in a saucepan and melt.
  2. Cool a little and spread over the top of the cake.
  3. Sprinkle with coconut.
Recipe by The Low Fodmap Diet at