Monday, 25 April 2011

Gluten Free Vegan Chocolate Cake GF

Gluten free vegan chocolate cake decorated with mini creme eggs

This is one of the best gluten free, vegan chocolate cakes I have ever eaten. It's a family favourite which is made for all birthdays and special occasions and on this occasion, Easter Sunday. OK, the decorations aren't vegan but you can decorate with any eggs you like, the cake itself is delicious.

My daughter-in-law brought me a lovely set of cups from Canada which I use to measure the ingredients. The cup size I use is 240 ml which is the American cup size unlike many of the cup sets sold in the UK which are 250 ml.

Gluten Free Chocolate Cake GF

1½ cups plain gluten free flour mix (no gums) (I use Doves Farm)

1 cup coconut sugar
6 tblsps organic cocoa powder
1 cup plus 1 tblsp almond milk
¼ cup vegetable oil (I used extra virgin olive oil)
1½ tblsp organic cider vinegar
2 tsp organic vanilla extract
2 tsp ground flaxseeds
1 rounded tsp bicarbonate of soda
1 tsp instant coffee
1 tblsp boiling water
pinch sea salt

Chocolate Fudge Icing

90g dark organic chocolate (70% or greater)

125g vegan spread or use ordinary butter if not vegan
140g unrefined icing sugar
1/2 tsp vanilla extract

  • Pour the boiling water onto the ground flax seeds and instant coffee, whisk with a fork and put on one side to cool.
  • Set the oven to 190° C (185° C if it is a fan oven) then grease and line with baking parchment paper two 7" sandwich cake tins.
Line the baking tins
  • Measure out the flour, cocoa, sugar, bicarbonate of soda and salt and sieve into one bowl.
Dry ingredients in a bowl
  • Whisk together the milk, oil, vanilla essence, flax seed and coffee slurry and vinegar in another bowl.
Whisked wet ingredients for vegan chocolate cake
  • Add the liquid ingredients to the dry ingredients and mix quickly.
Vegan chocolate cake batter in a bowl
  • Pour into the prepared tins and bake just above the centre of the oven for 20 to 25 minutes. Don't open the door before 20 minutes. The cake is cooked when the centre of the cake springs back when touched lightly or a skewer inserted into the centre comes out clean. This cake took 22 minutes. Don't worry if the cake cracks along the top, this often happens. Leave to cool in the tins for at least 15 minutes before turning it out onto a wire cake rack.
Vegan Gluten Free Chocolate Cake cooling on a rack
  • While the cake is cooling, make the chocolate fudge icing. Melt the chocolate in a bowl above a pan of simmering water, then leave to cool.
Chocolate in a bain-marie
  • Beat the butter and vanilla extract with a wooden spoon or electric hand whisk.
Whisk the butter cream icing
  • Sieve the icing sugar and add to the butter or vegan alternative. Continue to beat until it is all incorporated. Mix in the melted chocolate and beat until nice and glossy.
Chocolate Butter Cream Icing ready to ice the cake

  • Sandwich together the two cakes and ice the top and sides with the dark chocolate fudge icing.