Anyone got a receipe for gluten AND egg free birthday cake?

[spod]

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My friend's dd has coeliac disease and she makes her this cake - it's eggless as well.

450g/1lb rice flour
6 tbsp unsweetened cocoa powder
2 tsp baking powder
2 tsp bicarbonate of soda
300g/10oz caster sugar
125ml/4fl oz vegetable oil
300ml/½ pint water
2 tsp vanilla extract
whipped cream, to decorate
For the icing:
dark chocolate spread
OR
225g/8oz icing sugar
25g/1oz unsweetened cocoa powder
75g/3oz butter, diced
1 tbsp golden syrup
4 tbsp milk

Method

1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar.
2. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients all at once and beat until smooth.
3. Pour the batter into a greased 23cm/9in springform cake tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean (place a sheet of foil over the top of the cake if it becomes too dark). Remove from the oven and leave to cool in the tin.
4. Turn the cake out of the tin and spread the chocolate spread over the top. Or, if you are making your own icing, sift the icing sugar and cocoa powder into a bowl and make a well in the centre.
5. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth.
6. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream.

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Holland and Barrett do it.

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I would think that any kind of gluten-free flour would be fine.

Just in case anyone reads this at a later date, I've just made this cake -

Result - it's OK. Not as good as Tesco free from chocolate cake slices, but OK. Considering the price (not sure how much rice flour is in the UK, but it's only 30p a bag here in Cyprus (staying with my parents for a few weeks), I'd definitely make it again. Will have a go at freezing some of it, as it's massive.

I didn't have a proper cake tin, so used a baking tray that we use for roast potatoes. Hence it's bigger and flatter than it prob should be.

It took longer than an hour to bake in our gas oven (which is new, but the bottle is going so maybe not as hot as it should have been).

Have had to cut the 'crusts' off, as middle is moister and nicer, so if baked in a smaller tin, there would probably be more middle IYKWIM!

Also, I made the batter, and then had to go out, so it spent the night in the fridge before cooking. Might have been nicer if it hadn't! The mixture was reallllllyyyy thick, so don't be surprised by this. Mixer on top level struggled, so don't try this by hand!

Good luck if you try it!