Corporate Cakes (With your Logo)

Corporate Cakes are the gluten and wheat free celebration cake and cupcake experts and we can also make great tasting dairy free, egg free and vegan cakes.

We believe no one should be without a gorgeous cake, no matter what intolerance or allergy you may have.

Welcome to Corporate cakes - Especially Delicious.

Dearest Cake Friend,

I'm giving you my yummiest scrummiest chocolate cake recipe that I make all the time for my customers. I hope you enjoy making it and if you have any questions please feel free to email us.

Happy Baking

Sarah (chief cake lady)

I adapted this from a BBC good food recipe and it works a treat. As with all my cakes you can't tell it's gluten free!


175g Doves Farm Gluten Free Self Raising Flour

2tbs of good quality cocoa powder (I like green and blacks)

1tsp of bicarbonate of soda

150g caster sugar (fair trade)

2 eggs

150mls semi skimmed milk

150mls sunflower oil

2tbs golden syrup


150g room temp butter

300g icing sugar

50g melted dark chocolate or 1tbs of cocoa powder dissolved in a little water to make a thick paste

Pre heat your oven to 150C

Grease and line a deep 6" round cake tin or two 7" sandwich pans

The easiest way to make this cake is to use a food mixer but it can be done by hand too.

If using a mixer all you need to do is sift the flour, cocoa and bicarbonate of soda together then place all the ingredients in the mixing bowl, use the whisk attachment and mix for around 2 minutes.

To mix by hand sift the flour, cocoa and bicarbonate of soda into a large bowl and then mix in the sugar. Beat the eggs in a separate bowl and add to the flour and sugar. Then add the rest of the ingredients to the bowl and either use an electric whisk if you have one or a wooden spoon and some old fashioned muscle to mix until smooth.

Pour batter (it will be quite runny) into the cake tin(s) and bake for around 1hour if using the deep tin or 30 mins if using sandwich pans. When cooked a skewer should come out clean from the centre of the cake and it should spring back.

Cool in the tin for at least 10 minutes before turning out on a rack. When cool then you can ice it.

To make the icing, again this is easiest in a mixer but can be done by hand.

Melt the chocolate by placing in a bowl over a saucepan of simmering water (bain maire if we're being posh). Or dissolve the cocoa powder if using that method.

Place the butter and icing in the mixing bowl (going to be controversial here and say if using a food mixer no need to sift the icing sugar as the paddle will beat the lumps out but if feel more comfortable sifting then please do). Mix the butter and icing sugar together with the paddle beater (if you have a splash guard I'd recommend using it as icing sugar has a tendency to spurt out) until get a smooth paste then add the melted chocolate or cocoa paste and mix until light and fluffy.

To mix by hand melt the chocolate as above and place the butter in a large bowl and beat until smooth then add the sifted icing sugar (no getting away from sifting when mixing by hand unless have muscles the size of popeye) a bit at a time (otherwise you end up in a cloud of icing sugar) until get smooth paste and then and the melted chocolate or cocoa powder and mix until smooth.

To ice the cake slice in half and fill half of the icing in between layers or sandwich together the two layers if used pans. Then spread the remaining icing on top.

All left to do now is eat it! Yum yum in your tum.