You can't beat a good chocolate cake and this one is both gluten and dairy free.
I used regular soft brown sugar here - you can use coconut sugar or another sugar replacement if you prefer.
preheat the oven to 150c
200g doves farm gluten free self raising flour (or mix from this book + 1 teaspoon baking powder)
3 heaped tablespoons cocoa powder
150g soft brown sugar
1 teaspoon gluten free baking powder
200g dark chocolate
125g soy cream
1. Line or grease an 8 inch cake tin.
2. Beat all the cake ingredients together & pour the cake batter into the tin.
3 Bake in the centre of the oven for about 55 mins. (All ovens vary - 55 mins is what it takes in my oven, and is a general guide.)
To know if its ready you want it to be firm but springy on the top and if you poke a skewer or a knife in the centre it should come out clean (ie no uncooked cake mix on it).
4 When ready, remove from tin and leave to cool (preferably on a wire baking rack.)
5 When the cake is cool it's ready to ice.
6 Break the dark chocolate into pieces and place in a heat proof bowl. Bring a saucepan of water to the boil and then reduce the heat. place the bowl of chocolate over the top and leave until its all melted. remove from the heat and mix the soy cream (or oat cream or coconut cream) into the chocolate until its all mixed together. place in the fridge for about half an hour to cool and begin to set.
7 When the icing has cooled and thickened but is still spreadable spread it over the cake, decorate with anything you like (I used bee pollen and edible dried flowers here).
8. Cut into slices.