Vegan and gluten free chocolate cake

    1 hour 40 min

    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.


    1 person made this

    Ingredients
    Serves: 8 

    • Chocolate cake
    • 175g teff flour
    • 70g rice flour
    • 40g arrowroot
    • 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
    • Glaze
    • 60g dark chocolate, chopped, divided
    • 1 teaspoon coconut oil (optional)

    Method
    Prep:20min  ›  Cook:35min  ›  Extra time:45min  ›  Ready in:1hr40min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23cm loose-bottomed cake tin and line with baking parchment.
    2. Combine teff flour, rice flour, arrowroot, sugar, coffee, bicarbonate of soda and salt in a large bowl.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

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