• 240g plain gluten-free flour
• 2 tsp bicarbonate of soda
• 2 tsp baking powder
• 1 tsp xanthum gum
• 150g granulated sugar
• pinch of salt
• zest of 1 lemon (optional)
• 50mls oil
• 300mls rice milk
• 2 tsp lemon juice
• 2 tsp vanilla extract
• 100g dairy-free chocolate chips (or chocolate bar chopped)

makes 2 6″ cakes or 10-12 cupcakes

1. Preheat the oven to 180°C
2. Sift the dry ingredients including the lemon zest into a large mixing bowl and stir well
3. Mix the oil, rice milk, lemon juice and vanilla extract together
4. Add the wet mixture to the dry ingredients and mix well until you have a smooth batter with no lumps
5. The mixture should froth as you mix it as the lemon juice and bicarbonate of soda combine
6. Stir in the chocolate chips
7. Pour the cake mixture into a greased cake tin before transferring to the oven
8. Bake for 25 minutes or until well-risen and golden-brown
9. Remove from the oven and cool in the tin for a few minutes before turning out onto a wire rack to cool completely before decorating

Adapted from a recipe on The Loopy Whisk