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 flour (I use half light rye and half oat or all wholemeal spelt)
- 2 tsp GF baking powder
- 3/4 cup coconut sugar
- 2 tbsp cocoa
- 125g Nuttelex/Vegan butter/tasteless coconut oil
- 1 cup milk of choice (I use oat or rice)
- 1/2 tsp vanilla bean paste
- 3 tbsp aquafaba (liquid drained from a can of chic peas)/one medium (overripe) pureed banana/ 1 whole egg
Mix together the Nuttelex, milk and vanilla and heat until melted and well combined.
In the large bowl of your mixer sift 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 beat, add in the aquafaba.
Pour into a lined cake tin or 18 regular muffin holes.
Bake in a preheated moderate oven for approx 50 minutes (for the cake) or 25 minutes for the muffins, or until a skewer comes out clean.
Allow them to cool and then ice as desired.
I made a simple icing from 1 tbsp melted Nuttelex, 1 tsp cocoa, a splash of oat milk and pure icing sugar.
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.
To adapt for a Thermal cooker:
Place the Nuttelex, 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.
To make this into a coeliac friendly version make sure you use a rice milk and replace the flour with 1 1/4 cups of a plain GF flour mix and 2/3 cup of seed meal. (I made the seed meal by milling 2 tbsp each of flax, sunflower and pumpkin seeds).
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.