Gluten free, dairy free chocolate cake

I was a little nervous of this one, I’ve only baked gluten free cupcakes and dairy free cupcakes previously, but not gluten free AND dairy free! Luckily I found this perfect recipe…

http://www.godairyfree.org/recipes/vegan-gluten-free-mocha-cake

Ingredients

Gluten-Free Chocolate Cake:
  • 2-1/2 cups gluten-free flour blend (I used Doves gluten free self-raising flour)
  • 2 cups organic cane sugar (caster sugar)
  • 1 cup cocoa powder (I used Green & Blacks)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsweetened coconut milk beverage (I used Koko dairy free milk)
  • 1 cup warm water
  • 2/3 cup mild flavor oil (such as sunflower seed, grapeseed, or canola) I used sunflower oil
  • 2 tablespoons white vinegar
  • 1 tablespoon vanilla extract (I used two teaspoons of vanilla, not a tablespoon)

Instructions

For the Gluten-Free Chocolate Cake:
  1. Preheat your oven to 350ºF (approx. 170ºC).
  2. Line the bottom of 2 8-inch round cake pans with parchment paper and spray each with cooking spray.
  3. In a large mixing bowl, sift together the flour blend, sugar, cocoa powder, baking powder, baking soda and salt.
  4. In a medium-sized bowl, combine the coconut milk beverage, warm water, oil, vinegar, and vanilla. Pour over the flour mixture and beat for 1 minute.
  5. Evenly divide the cake batter between the prepared cake pans, and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

For the buttercream, I made chocolate to sandwich and cover the cake, and vanilla to pipe roses onto the top.

Ingredients

150g Pure soya dairy free spread
200g Icing sugar
50g Green & Blacks cocoa powder
1 dessert spoon Koko dairy free milk

For vanilla, as above, but use 300g icing sugar and 1 teaspoon vanilla extract.

Combine all of the ingredients and beat for 5 minutes. The soya spread is much wetter than butter and doesn’t set. If you’re piping with soya spread buttercream, put the buttercream in the fridge for half and hour before putting it in the piping bag and work quickly to pipe otherwise the buttercream starts to melt and separate.

Keep the cake in a cool place to avoid melting!! Unfortunately I forgot to take a photo of my version, fingers crossed the birthday party-goers took one 🙂

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