- Preparation Time 10 Minutes
- Baking Time 35 Minutes
- Serves 12
Vegan, gluten-free, vegetarian, Dairy-free
There is always a need for a good chocolate cake in your repertoire. Whatever the celebration or occasion, it will be remembered. I like to think that before my gluten-free days, my chocolate cakes were legendary, especially at Easter time, when my cake added inches to your waistline by the sheer sight of it alone. Maybe I was a little naive to think this would carry on without the help of gluten. It took quite a while before I could hold my head up high again and say “YES” I have done it. Then I faced the challenge of the gluten-free and vegan cake. I could make a chocolate cake using applesauce, dates or avocado, although what I wanted and longed for was a no-fuss recipe.
- Plus simple to make
A one-bowl cake recipe to be proud of. I did have a cupcake recipe that worked wonderfully, a well- used recipe. Maybe it held the key to success. With bated breath I waited, only to have my high hopes dashed. I was so disappointed, heavy and the rise was so poor. The second attempt when it came out of the oven I was ecstatic with, I could see and feel it looked better. With a light springy texture, it looked so good, and the taste once decorated was just wow.
This is now going to be my chocolate cake of the future, the base to build on.
- 240g plain flour
- 260g caster sugar
- 60g good cocoa powder or cacao
- pinch of salt
- 1 tsp xanthan gum
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 240ml vegetable oil
- 480ml non dairy milk
- 230g unsalted vegan butter
- 420 g icing sugar
- 45g cocoa powder
- 3 tbsp milk
- 2 tsp vanilla extract
- pinch of salt
- Firstly preheat oven to 180C and grease two 8 inch tins with oil and line the bases with baking parchment.
In a large bowl mix all the dry ingredients together
2. Mix the wet ingredients together separately then add to the dry, mix well until fully combined. You should have a good smooth, fairly loose mixture.
3. Divide equally between the two cake tins and place into the oven on the middle shelf as soon as you can. Bake for approximately 35 minutes .The top should spring back when touched and when a toothpick is inserted it comes out cleanly.
4. Leave in the tins to cool for 15 minutes, then remove from the tins and continue to cool on a cooling rack.
5. Meanwhile make the buttercream frosting. Using a handheld or stand mixer, beat the butter on a medium speed until soft and creamy. Add to that the icing sugar, cocoa powder, vanilla extract, milk and salt. Beat on slow until combined, then high speed for 2 mins. If too thick add a little more milk, too thin add a little more icing sugar. Place in the fridge until needed. Any that is not used (or eaten off the spoon) will keep for up to two weeks in the fridge in a sealed container.
6. Remove the icing from the fridge and spread onto one half of the cake, sandwich together and then ice the top and sides. I normally use an icing table for this
Decorate with raspberries, I had run out. and grated chocolate.
This cake can be as elaborate as you wish and if you wish to pipe the frosting then do so. Today the weather was so humid I played it safe.
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.
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