Vegan & Gluten Free Chocolate Cake
May 3, 2019
Combining vegan and gluten free is an interesting challenge when baking, because of the absence of gluten to stick things together. However, this modified version of an online recipe worked surprisingly well and might not even raise an eyebrow when offered up for dessert. What people don’t know won’t worry them...
This makes a big cake – I used a 30x20cm rectangular glass baking dish. And it’s very moist!
1Preheat the oven to 180°C and lightly oil a 20x30cm glass baking dish. Dust the oiled surface with extra cocoa powder or gluten-free flour and shake the excess out.
2Mix the almond milk and vinegar and stir well, then set aside for a few minutes to curdle. It will look unpleasant. Don’t worry.
3Add the oil, coffee, vanilla and stewed apple and beat until well combined.
4Add the flour, cocoa powder and salt and sift the baking powder and baking soda into the mix to avoid any chance of lumps (which are truly nasty if you get them). Mix thoroughly with an electric mixer if possible.
5The mixture will be quite runny and pourable.
6Tip the mix into the prepared dish and bake for about 50 minutes, checking regularly after the first half hour to ensure nothing burns. Check for done-ness by inserting a metal skewer near the middle of the cake. When it comes out clean, the cake is cooked.
7You can completely ruin the vegan effect by serving with whipped cream, which is delicious, or maintain your principles by using coconut ice cream, which is also delicious in a different way.