I was very excited to still be in England for my Dad’s birthday this year. I wanted to make it special as he’s been really sick so I decided to bake a cake!
I had literally just got home from Italy and Greece at 4am that morning but I was inspired! I usually make raw chocolate cakes but I wanted to make one that was more like a normal cake that both my Dad and my nephews could enjoy!
I was impressed with the result having researched many different recipes and knowing that I would need some good egg replacements so it was not too dense and dry since gluten-free flours absorb more moisture.
I also usually never use baking paper but I really wanted this to look amazing and not stick to the bottom so I used coconut oil then paper. The result was amazing! I was so happy given it was midnight by the time I finished so no time for a second attempt!
Here’s the recipe inspired by Loving It Vegan’s great recipes.
- 1.5 cups (204g) Gluten Free All Purpose Flour Blend
- I used Dorset Farm’s Self Raising White Flour Blend from UK that had rice, potato, tapioca, maize and buckwheat flour
- ½-1 cup (100-200g) Brown Sugar
- I only used 150g and used half stevia to keep sugar lower but not too much of the aftertaste that stevia leaves
- ½ cup (42g) Cacao Powder
- 1 ¼ tsp Baking Soda
- ½ tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp (10ml) Vanilla Extract
- ½ cup (120ml) Olive Oil
- I used half coconut oil
- 2 Tbsp (1/8 cup) Non-sweetened Applesauce
- See how to make your own here
- 1 Tbsp (15ml) Apple Cider Vinegar (or White Vinegar)
- 1 Flax egg
- 1 Tbsp Flaxseed meal + 3 Tbsp Hot Water
For the Chocolate Ganache Frosting:
- 10.5 oz (300g) Vegan Dark Chocolate
- 1 cup (240ml) Coconut Cream
- 2 Tbsp (28g) Coconut Oil
- 1 cup (250g) Powdered/Icing Sugar
- You can use coconut sugar or xylitol in a food processor or coffee grinder to create a light fluffy sugar for frosting and add 1 tbsp arrowroot/tapioca starch for a healthier, lower carb, lower GI option
- Preheat the oven to 180 degrees celsius.
- Grease two 7 inch round cake tins with coconut oil and cut out circles of baking paper for the base.
- Sift the gluten free flour and cacao powder into a mixing bowl.
- Add the sugar, baking soda and salt and mix together.
- Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute.
- Pour in the soy milk (or other non-dairy milk), vanilla extract, olive oil, apple cider vinegar and applesauce and mix.
- Add the flax egg and mix in.
- Divide the batter between the two cake tins and place into the oven to bake for ~30 minutes.
- After 30 minutes check if they are ready by inserting a toothpick into the centre of the cake. If it comes out clean it’s ready. If not, put it back in for another 5 minutes and then check again.
- Move to a cooling rack and allow to cool completely before frosting.
- Prepare the chocolate ganache frosting by adding the coconut cream and coconut oil to a pot on the stove and heating to just prior to boiling (it should have just started to simmer).
- Remove from stove and pour out the hot liquid over broken up pieces of the vegan dark chocolate in a bowl.
- Allow to sit for a minute for the chocolate to melt.
- Whisk up into smooth chocolate.
- Add 2 cups of the icing sugar/coconut sugar and arrowroot and whisk again with an electric whisk.
- Place the chocolate ganache into the refrigerator to firm up for about an hour while the cake cools.
- When the frosting is cooled and firm, whisk it up again with an electric whisk until it’s the right consistency to spread onto cake. If it’s too thin, add another ½ cup of powdered sugar to reach the right frosting consistency.
- Frost onto properly cooled cake.