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!
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
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