Vegan Gluten Free Chocolate Cake
March 20, 2020
Catering for both specialist diets simultaneously can be an interesting challenge. This cake is spectacularly moist and remains in good condition for a week in its baking dish in the pantry – almost unheard of for a gluten-free dessert! This was modified from an online recipe to render it gluten free and slightly less expensive to make than the original version.
This recipe makes a large cake – I used a rectangular glass baking dish measuring 34x22 cm (internal measurements). You can halve the recipe if you want a more modest-sized cake, and cook it in a 20cm round springform pan. This is not a particularly sweet cake, so if you wish, add more sugar to suit your tastes.
1Preheat the oven to 180°C and lightly oil the baking dish if you are making the full recipe. If using a springform pan for a smaller cake (or indeed two springform pans to make a pair of cakes), line the base with baking paper.
2Mix the almond milk with the vinegar in a large mixing bowl. It will curdle a bit – don’t worry, it’s meant to.
3Add the oil, coffee, vanilla and apple, and mix well.
4Add the flour, sugar, cocoa, baking soda, baking powder, and salt and blend well, preferably with an electric mixer, until the mix is smooth and free of lumps. It will be quite runny.
5Pour into the cake pan and bake 45-55 minutes, or until a skewer inserted into the middle of the cake comes out clean. If you are making a smaller version, the cooking time will be less and you’ll need to check for done-ness after about 25 minutes, and check regularly from then on.
6Leave the cake to cool completely. The large version can just be left in the baking dish and served from there. If you are using a springform pan, remove the cake once it has cooled and transfer to a serving plate.
7Dust with icing sugar and serve with any accompaniments you choose. Blueberry sauce goes particularly well with the strong chocolate flavour.