If you are looking for a delicious vegan chocolate cake that is also gluten free - search no more! This cake is very moist and finished off with a lovely chocolate glaze. Serve with berries.
13 people made this
175g teff flour
70g rice flour
2 1/2 tablespoons soft brown sugar
2 teaspoons instant coffee granules
1 teaspoon bicarbonate of soda
1 pinch salt
255g dark chocolate, chopped
2 tablespoons soya milk
475ml soya milk
1 tablespoon cider vinegar
60g dark chocolate, chopped, divided
1 teaspoon coconut oil (optional)
Method Prep:20min › Cook:35min › Extra time:45min › Ready in:1hr40min
Preheat the oven to 180 C / Gas 4. Grease a 23cm loose-bottomed cake tin and line with baking parchment.
Combine teff flour, rice flour, arrowroot, sugar, coffee, bicarbonate of soda and salt in a large bowl.
Place chocolate and 2 tablespoons soya milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 475ml soya milk and stir until well combined. Add vinegar.
Pour the chocolate mixture over the flour mixture and mix with a spatula until well combined. Pour into the cake tin and level with a spatula.
Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.