Gluten Free Graveyard Traybake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-graveyard-traybake

Posted On: 22nd October 2018

Halloween is my favourite holiday, I love the spookiness. This traybake is fabulous for a kids halloween party or just as a spooky treat, It is really easy to make and also dairy free, the kids will also have fun making this creepy chocolate treat filled with dug up bones and body parts!

Ingredients

80g dairy free white chocolate
300g sunflower spread
300g caster sugar
300g gluten free self raising flour
40g cocoa powder
4 large eggs
2tbsp dairy free milk
100g granulated or caster sugar*
2tbsp water*

Preparation Time: 25 Mins
Cooking Time: 40 Mins

This recipe contains

Egg

Method

1. Melt the white chocolate and drizzle into a skeleton mould (this is the one we used), place in the fridge and allow to set.

2. To make the cake cream together the margarine and caster sugar. Sift in quarter of the flour and cocoa powder and beat in with a wooden spoon, then beat in one egg, repeat until all the flour, cocoa powder and eggs have been mixed in.

3. Thin down the mix with 2tbsp of dairy free milk (or regular milk if you don't want dairy free.

4. Place the mix in a greased and lined large rectangle baking tin and bake on gas mark 5 for 25-30 mins (until a skewer pressed into the middle comes out clean). Remove from the oven and allow to cool.

5. Once cold slice the top off so you get a nice flat top, this sliced off top will make the "soil", so keep it on one side.

6. I think caramel works well with this recipe, the ingredients with * by are for the caramel but this is really optional, if you choose not to use caramel you can just make a little butter cream using sunflower spread and icing sugar with a touch of cocoa powder in. Even Nutella would work well, it really just sticks the "soil" to the cake. The caramel though makes it look like the earth is being dug up when you cut the cake because it's all gooey when you pull the knife back.

7. If you do choose to do the caramel, place the 100g of sugar in a pan over a low heat, when it starts to melt round the edges shake the pan, when about quarter of the sugar is melted stir and keep stirring until all the sugar crystals have melted and the liquid is the colour of runny honey (if it goes too dark the sugar has burnt and you will have to remake it). Remove from the heat and add the water it will hiss and spit, return to the heat and stir to remove any lumps that have formed. And that's it you have caramel. In total it takes about 10 mins. Drizzle over the cake.

8. Break up the top of the cake set aside earlier and crumble over the top of the cake, push in the chocolate bones to make it look like the bones are half dug up!

If you don't need dairy free you can use margarine, regular milk and normal white chocolate

This recipe makes 18 slices
Nutritional info per slice