Baking for someone who is gluten-free and vegan used to be a big hassle, until I found this awesome gluten-free vegan chocolate cake recipe some time ago. I don’t subscribe to any of those eating philosophies, but this cake tastes just great whether using normal or gluten free flour.
Add to the bowl the vinegar, vanilla essence, oil and water.
Stir together until mixed in and pour into a greased 22cm cake tin or if you prefer spoon into greased cupcake tins.
Bake at 180 degrees Celcius or 350 Fahrenheit for 45 mins or until a wooden skewer inserted in the middle comes out clean.
For individual cupcakes bake for 15 mins.
After 5 mins remove from tin and leave to cool on a wire rack.
Once completely cool make the chocolate ganache icing.
Break up the chocolate into squares and put with the margarine in a heat resistant bowl over a pan of boiling water which is kept boiling gently on the stove. Stir and once all melted take off the heat.
Put the cake on a serving plate or board.
Pour the melted chocolate mixture over the top of the cake and spread generously and let it drip down the sides.
Decorate with fresh strawberries or other decorations if you prefer.