Sunday, 30 September 2018

Gluten Free + Vegan Chocolate Cake (Nut Free)

This was a big, new, scary challenge for me. Past attempts at making anything gluten free have not gone well for me - I'm talking dry, falling apart cakes that just did not taste great. Last week I was invited to attend a birthday party for my sister-in-law and her fiancé and I offered to make a cake for them. This was a big take-on for me, as I needed to make it vegan and gluten free to be able to suit everyone's dietary needs at the party. Well, I'm glad to say it turned out pretty well and everyone said it was super tasty!! This recipe for a gluten free and vegan chocolate cake doesn't require any fancy ingredients that you can't find at most good supermarkets, always a bonus!

Gluten Free + Vegan Chocolate Cake (Nut Free)

One of the things that makes gluten-free baking slightly more difficult for me is that I need to make it nut free too - and a lot of gluten free vegan recipes call for almond flour, obviously not an option for me! I used your standard gluten-free self-raising flour and xantham gum, something I have seen in a lot of supermarkets! So hopefully this is an easily-accessible for everyone that has a lot of dietary requirements like myself! 

Gluten Free + Vegan Chocolate Cake (Nut Free)
Gluten Free + Vegan Chocolate Cake (Nut Free)
If you do try out this recipe for a gluten free and vegan chocolate cake (that is also nut free!)  please feel free to tag me in your pictures on Instagram or use #susiechef so I can see how your creations went!

Gluten Free + Vegan Chocolate Cake (Nut Free)


Total time: 1 Hour 30 Minutes plus cooling
Yield: One cake, serves 6-8
Ingredients
  • 120g Gluten Free Self Raising Flour
  • 135g Caster Sugar
  • 30g Cocoa Powder
  • 1/2 Tsp Xantham Gum
  • 1 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • 120g Dairy Free Butter, melted
  • 140ml Dairy Free Milk
  • A Few Drops Vanilla Extract
  • One Portion Vegan Chocolate Buttercream Icing
  • 30g Dark Chocolate Chips
  • Handful of Strawberries
  • Few Spoons of Grated Dar Chocolate
Cooking Directions
  1. Preheat your oven to 180˚ celsius.
  2. Grease and line two 7-inch round cake tins.
  3. Sieve all the dry ingredients together in a large mixing bowl.
  4. Combine the wet ingredients, then gradually mix into the dry ingredients until a smooth batter is formed.
  5. Divide the mixture equally between the two tins, levelling off the top.
  6. Bake for 15-20 minutes until a thermometer inserted in the cake reaches at least 200˚F, and comes out clean.
  7. Leave the cakes to sit in the tins for a few minutes, before turning out to a cooling rack.
  8. Once the cakes are cool, start preparing your chocolate icing.
  9. To assemble, place a little of the buttercream on a plate, then place on of the cakes on top. Spread half the icing on top of the cake, then top with chocolate chips and sliced strawberries.
  10. Place the other cake on top, spread over the remaining icing and top with whole strawberries, chocolate chips and grated chocolate.
  11. Enjoy!


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