November’s Clandestine Cake Club challenge for the York group was enough to tempt me back into the fold. The challenge was to produce a vegan AND gluten free cake. Well, I couldn’t pass up on that kind of fun, could I?
I chose to go for a chocolate cherry cake… because YUM! But you could really take this cake in any number for directions for a scrumptious, vegan, gluten free, packed full of flavour, moist and delicious cake!
It is equally at home being a loaf or a layer cake. Whether you are after something for a celebration or just a little something to serve with tea.
So often I find the texture of gluten free cakes to be lacking. There’s something just not right about them. However, this cake proves that not only does it not have to be that way but that you can make a quick, easy, fuss free gluten free AND vegan cake without making any sacrifices at all! What’s not to like about that?!?!
Makes 1 cake (Large loaf or 2×7″ victoria sponge tins)
1 cup gluten free flour mix (I like Asda’s own brand one. It’s mainly rice, potato starch and tapioca flour and works well in a variety of recipes.)
1 cup ground almonds
1 cup soft brown sugar
1/2 cup cocoa powder (Make sure no milk has been snuck in, you are after cocoa powder, never ever drinking chocolate!)
1/2 tsp gluten free baking powder (Most are but always best to check!)
1 cup soya or almond milk
1 tbsp Trex solid vegetable fat
2 tbsp golden syrup
200g plain chocolate (Check for milk!)
100ml soya or almond milk
cherry jam
glace cherries to decorate
plain chocolate sprinkles
– Heat the oven to gas mark 3/170C and prepare your chosen tins by greasing and lining them. (If you use silicone tins then no need to line, this recipe won’t stick.)
– In a large mixing bowl combine the flour mix, the almonds, the sugar, cocoa powder and baking powder.
– In a small saucepan heat together the milk, fat and syrup until all melted.
– Pour the wet ingredients into the dry and stir well to combine into a smooth batter.
– Pour the batter into your prepared tins and bake for 30 minutes. (Loaf tin may well take a little longer to cook in the centre.)
– Test with a skewer to check if it is done in the middle. If the skewer comes out clean then place it on a wore rack to cool, otherwise pop it back in for another 5-10 minutes.
– To make the icing melt the chocolate in a microwave proof bowl. 30 seconds, stir it, then another 20 seconds work for my microwave but they are all different so go slowly in short bursts, checking and stirring regularly. Alternatively you can place the bowl over a pan of boiling water until the chocolate melts.
– Pour in the milk and mix vigorously to combine into a smooth ganache.
– When your cakes are cool spread jam in the centre if using, then ice the top with the ganache and decorate with cherries and sprinkles!
Anna in the kitchen 