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.
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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 1/2 cups of plain flour gluten free if required
- 1 tsp baking soda
- tsp Halfsalt
- 1 cup brown sugar
- 2 tbsp cocoa
- 1 1/2 tsp baking powder
- 1 tbsp malt or cider vinegar
- 1 tsp vanilla essence
- 6 tbs oil canola or sunflower
- 1 cup water
- 200 gms Whittakers Dark Chocolate
- 100 gms Olivani margarine
Ingredients
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Instructions
- Sift the first 6 ingredients together in a bowl.
- 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.
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