Step 1
Preheat the oven to 180°C/gas mark 4.
Step 2
Grease 1.2L/2 pint and a 600ml/1pint pudding basin with Pure spread.
Step 3
Cut two circles of baking parchment and snip the edges so they will fit in the top of the basins. This ensures the baked sponges remain intact when removed.
Step 4
Sieve the flour and baking powder together in a bowl.
Step 5
Add the Pure spread and all the other cake ingredients and mix for one minute with an electric hand mixer until well blended.
Step 6
Spoon the mixture into the lined basins, putting two thirds in the larger basin and the remaining mixture into the small basin.
Step 7
Bake in the oven. Allow 50-60 minutes for the large basin and 30-40 minutes for the smaller basin.
Step 8
Allow the cakes to cool for 5 minutes before turning out of the basin onto a cooling rack. Remove the baking parchment.
Step 9
To make the frosting, blend some of the rice milk (a little at a time) with the rice flour to make a paste.
Step 10
Put the remaining rice milk in a saucepan with the vanilla essence, maple syrup and chocolate.
Step 11
Heat slowly to melt chocolate, then add the rice flour mixture, stirring until the mixture thickens.
Step 12
Stand the pan in cold water to cool quickly. Cream the Pure spread in a bowl.
Step 13
Add the cooled rice mixture and blend together.
Step 14
Refrigerate in a sealed container until required. This mixture will keep for 3 days in a refrigerator.
