140g lactose free butter, softened, plus extra for greasing
200g caster sugar
2 tbsp cocoa powder
1 tbsp instant coffee
2 eggs, lightly beaten
200g gluten-free self-raising flour
1 tsp gluten-free baking powder
For the frosting
1 cup lactose free milk
75g lactose free butter, softened
175g icing sugar
3 tsp cocoa powder, plus extra for dusting
2 tsp instant coffee
Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment. Beat the lactose free butter and sugar until soft and creamy, then stir in the cocoa and instant coffee. Pour the eggs into the mix a little at a time.
Add the gluten free flour and baking powder and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
Meanwhile, make the frosting. Heat the lactose free milk until nearly boiling. Add the cocoa and coffee then mix well. Allow to cool.
Beat the lactose free butter in a large bowl until it is really soft, add the icing sugar, then beat until thick and creamy. Finally add the cocoa mix, then put into a fridge to firm up. When the cake is cool, spread the frosting on top.