For the cake:
180g gluten-free flour
25g cocoa powder
140g brown/coconut sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
235ml almond milk
1 tbsp apple cider vinegar
For the frosting:
2 ripe avocados
4 tbsp cocoa powder
2 tbsp coconut oil, melted
4 tbsp maple syrup
160g Love Cocoa Ecuador 70% organic dark chocolate
Preheat your oven to 180*C (160*C fan assisted)
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large bowl. Pour in the milk, oil and apple cider vinegar. Mix to combine
Separate the batter evenly between two 8” cake tins. Bake for 15 minutes.
Leave to cool completely before frosting.
Add all the frosting ingredients to a blender/food processor and pulse until smooth.
Spread ta layer of the frosting on the first cake then place the second cake on top. Use the remaining frosting to cover the top and sides of the cake.
Decorate with shredded chocolate and fresh berries.
We were very excited for this recipe and changed it into cupcakes and unfortunately it was a disaster! The cupcakes were so oily and had an awful aftertaste! Any tips what went wrong?
What gluten free flour was used in the recipe? Is it a plain or self raising flour? Have you got some example brand names?
The recipe doesn’t specify what kind of oil should be used in the sponge, I took a gamble and used melted coconut oil, it paid off and the sponge is really really good. This cake is amazing! As good as any chocolate cakes I made before I went vegan and ditched refined sugar, oils and carbs. I don’t like too much icing so I always only make a half batch of icing which I found to be more than enough. I’ll definitely make this again, will be my go to chocolate cake recipe from now on.