Gluten and Dairy Free Chocolate Cake
We recommend using Callebaut Chocolate, their NXT new Vegan / Dairy Free range is perfectly delicious
Delicious Gluten and Dairy free Chocolate Cake Recipe
Ingredients:
230g Plain Doves Gluten Free flour
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
200g Caster Sugar
130g Light Brown Sugar
75g Cocoa Powder (I used Callebaut)
160g Water
140g Vegetable Oil
3 Large Eggs
1 tsp Vanilla
3 tbsp Buttermilk (3tbsp soya milk and ¼ tsp lemon juice, wait 10 mins to curdle)
½ tsp Coffee powder
100g Melted cooled 811 Dark Callebaut **Chocolate ( Callebaut NXT is a new Vegan/Dairy Free range)
Method:
Preheat your oven to 170C/150C Fan/Gas 3 and line 3 x 6 inch Cake tins.
Using a stand mixer add all your dry ingredients together ( plain gluten free flour, baking powder, bicarbonate of soda, both sugars and cocoa powder) use a spatula to combine together fully.
Now in a separate bowl add in your oil, water, eggs, vanilla, buttermilk, melted chocolate and coffee together and give this beat up so they are all incorporated.
Using the paddle attachment, on the lowest speed, add the wet mix into the dry until fully combined.
Give the mix a good scrape down, getting right to the bottom and then leave the mix for a minimum of ½ hour. This allows the gluten free flour to drink up some of the liquid, which stops that sandy, gritty texture. This step is essential.
After this time has elapsed give the mix a final whip up as a very thin film will have appeared and this needs combining.
Now divide the batter evenly between your tins and bake for 27- 30 minutes, they will be ready when the top feels spongy not liquid. If a cocktail stick comes out clean it is baked.
Decorate with your Gluten and Dairy Free Buttercream
Buttercream:
250g Vegan Block Butter Unsalted ( I used Flora Vegan Block)
500g Icing Sugar
1tsp vanilla extract
Ganache (100g 811 choc and 30g Soya Milk) ** Alternatively use Callebaut NXT
70g Cocoa Powder
Method:
Using your stand mixer again, drop in your butter and using the whisk attachment whip this up on high speed for 5-10 minutes, until the butter has reduced in colour and resembles mousse.
Scrape the sides down and add your ganache and vanilla into the bowl and then mix on high until all combined.
Add a third of your icing sugar and cocoa powder into the butter mix and whip this on low using the paddle attachment, until incorporated then add another third and mix, finally add the last part and mix for five minutes, this will smooth the buttercream out. (add boiling water if too thick 1-2 tsp)
