The Chocolate Cake

Growing up, my mum was famous for her chocolate cake. So much so that it was known simply as ‘The Chocolate Cake’.

It was the base for most (if not all!) of mine and my brother’s birthday cakes and it made an appearance at a lot of special family occasions. Since our diet has had to change I have so missed that cake! So since we are off to a birthday party tomorrow where we will need to take ‘safe’ cake along for Ellie … here is my attempt at living up to Mum’s cake!

See below the recipe for a coeliac friendly version.

  • 1 3/4 cups spelt flour (half wholemeal)**
  • 2 tsp GF baking powder
  • 1/2 – 3/4  cup coconut sugar (use more or less depending on your sweet tooth!)
  • 2 tbsp cocoa
  • 125g Nuttelex/Vegan butter/tasteless coconut oil
  • 1 cup milk of choice
  • 1 tsp vanilla bean paste
  • 3 tbsp aquafaba (liquid drained from a can of chic peas)/one medium (overripe) pureed banana/ 1 whole egg

** To boost the nutritional value of this cake, I often leave out 1/4 cup of flour and replace it with 1/4 cup milled seeds (I like a mix of chia, flax and pepita) – the ground chia and flax also help the bind the cake without an egg present too.

Mix together the butter, milk and vanilla and heat until melted and well combined.

In the large bowl of your mixer mix together the flour, sugar, cocoa and baking powder.

Mix the wet mix into the flour mix and beat well for 2-3 minutes so the mixture is light. While the mix is beating, add in the aquafaba.

Pour into a lined cake tin or 14 regular muffin holes.

Bake in a preheated moderate oven for approx 45 minutes (for the cake) or 20 minutes for the muffins, or until a skewer comes out clean.

Allow them to cool and then ice as desired.

I have made a simple icing from 1 tbsp melted Nuttelex, 1 tsp cocoa, a splash of milk and pure icing sugar. But my kids enjoy them equally un-iced.

It’s not quite the same as Mum’s but it is a pretty close substitute and the kids seem to agree!

It freezes and thaws well too.


A double batch – ready to ice, slice and freeze for lunchboxes.



To adapt for a Thermal cooker:

Place the butter, vanilla and milk in the jug and cook on speed 2 at 100C for 2 1/2 mins, or until the Nuttelex is melted.

Add in the sugar, baking powder and cocoa and mix on speed 4 for 15 seconds.

Add the flours and mix on speed 4 for 30 seconds. Whilst mixing, add the aquafaba through the opening in the top if the lid.

Enjoy 🙂

To make this into a coeliac friendly version make sure you use an appropriate milk and replace the flour with 1 2/3 cups of a plain GF flour mix and 3 tbsp of seed meal plus 1 tsp psyllium (I use 2tbsp pumpkin and 1tbsp flax seeds). Reduce the mixing time when  you’ve added the gf flour so that you mix just until the flour in combined.

Seed meal

I recently made a double mix of this cake for miss Ellie’s 3rd birthday party. And it worked well as a based for the fondant icing too.

Ellie's 3rd 080

3 thoughts on “The Chocolate Cake

  1. Reblogged this on Itchin' Kitchen and commented:

    This is one of my most versatile cakes. There are options to cater for gluten, egg, dairy, nut, soy and legume allergies. The cake is vegan and can be more or less sweet depending on your sugar preference. It cooks well as a double batch for bulk cooking and freezing and also makes yummy cupcakes.
    We’re taking a big batch off to a picnic today – enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s