Sometimes I find myself baking for one dietary requirement or another. I make gluten-free cupcakes, dairy-free banana bread and vegan-friendly cookies. However, what to do when you have multiple dietary requirements to cater for at once.

I took on the task recently of making a sweet treat that is both coeliac-friendly and vegan-friendly. By the end of my brainstorming session, I came up with this chocolate biscuit cake.

Biscuit cake is all about experimenting. You could add chopped nuts, seeds, dried fruit, coconut and vegan-marshmallows too. For Christmas, adding red glacé cherries and pistachio nuts adds beautiful seasonal colours.

Hope you enjoy!

Amy x

Ingredients
350g 76% dark chocolate
150g vegan-margarine
3 tbsp golden syrup
400g gluten-free biscuits
3 tbsp icing sugar
1-2 tsp water

Method
Line a 7X11″ cake tin with cling film.

Melt the chocolate, margarine and syrup together in a large bowl.

Break uo the biscuits and mix into the melted chocolate mixture.

Press the mixture into the prepared tin and allow to set in the fridge for at least 3 hours.

Mix together the icing sugar and water and drizzle over the cake and allow to set for a further hour before cutting into 16 pieces.