Just because you’re a vegan, gluten free and eat healthily, it does not mean you don’t like to have a naughty treat now and then, this cake is seriously naughty! If you like chocolaty chocolate cake you are going to love this, whether you are vegan and gluten free or not…
Ingredients: Serves 8 people
175g Doves Farm gluten free self-raising flour
175g Pure olive oil butter plus extra for greasing the tin (vegan)
175g golden caster sugar
3 x ¼ cups Doves farm gram flour and 3 x ¼ cups of room temperature water mixed together until a smooth batter
100g 85% coco organic dark chocolate
1 tsp baking powder (gluten free)
¼ tsp bicarbonate
½ tsp vanilla extract
1 tbsp organic coco powder
3 tbsp Oatly oat milk (or almond)
Coco butter cream frosting
170g Tate & lyle icing sugar
70g Vitalite sunflower butter vegan
2 tbsp Organic coco powder
1 tbsp Oatly oat milk (or almond)
85% coco organic chocolate grated and spirals with a peeler
1 Pre-heat the oven on 180c/350f/Gas4 and grease two 7inch sandwich tins and line the bottom of tins with grease proof paper.
2 Break the 85% coco chocolate bar into pieces a bowl with the milk, which is placed on top of a saucepan with some boiling water on medium heat. Do not let the water touch the bottom of the bowl and don’t let it burn. Stir until the chocolate has melted and the chocolate has melted into the milk and set aside.
3 In a large bowl, with an electric whisk, beat together the butter and golden caster for 2 minutes, then add the vanilla extract and whisk for 3 minutes until it is light and fluffy.
4 Then slowly add the gram flour batter a little bit at a time, while whisking until all the batter is in the mixture. Do not worry if it looks like it has split – that is normal.
5 Then pour in the melted chocolate and fold it into the mixture.
6 Then sift in the flour, baking powder, bicarbonate and coco powder, then fold it into the mixture.
7 When it all comes together like a thick smooth batter evenly divide the mixture into the two cake tins, smooth and place in the oven for 25 minutes.
8 After 25 minutes remove the cakes from the oven and place on a wire cooling rack and leave for 10 minutes. Then turn the cakes out of the tin and place back on the cooling rack until cool.
9 While the cakes are cooling make the chocolate butter icing by placing the icing sugar, coco and butter into a bowl and gently mix with a spatula.
10 When it starts to come together add the milk and beat together, then with an electric whisk, whisk until light and fluffy.
11 When the cake has cooled place a teaspoon of the icing on the cake board, then place the cake upside down the cake board and add a lay of icing on the cake that is facing upwards. Then turn over the other cake and spread a lay of icing on the facing upward, then sandwich them together so there is a of icing in the middle of the cake with the bottom of both cakes are in the middle of the cake sandwiched.
12 Then spread the icing all over the top of the cake then down and around the sides, until the whole cake it covered.
13 Then sprinkle all the grated chocolate and spirals all over the top of the cake (or any other fancy decoration you are able to do with the chocolate), until it is covered.
14 It is ready to be enjoyed.
Ps. For the best results leave to rest for 24 hours before serving.
Gram flour all so known as chickpea flour is ground dry chickpeas, turned into flour. It is packed with protein and all the benefits of chickpeas. It is also a great substitute for eggs ¼ cup of gram flour to ¼ cup of water or vegan milk mixed together equals 1 egg. You can use it in baking, scrambled, in an omelette or frittata and any recipe that requires eggs.
Dark Chocolate with 70% coco or more contains anti-oxidants which are good for your heart, improve blood flow and improves brain function, so as long it’s the right chocolate it is actually good for you…