This highly successful chocolate cake is gluten-free, dairy-free, chocolate-free… oh no, wait, it isn’t chocolate-free. Not at all. Chocolate is absolutely what this cake is all about. Just not the other things. Chocolate.
Cooking for people with allergies can be quite daunting. We had a range of dietary requirements this weekend, and it seemed that the easiest way of avoiding the dreaded cross-contamination was to just make, as far as possible, all of the food suitable for everybody. And since I’ve recently become allergic to something (cooked breakfasts, apparently) my experiences of grumpily sitting out heartburn have taught me that it’s quite important to get it right.
What with gluten & dairy making up large parts of our everyday eating, it can be quite tricky to cook without them. However, these days we have Pinterest. And Pinterest is full of magical, inspiring ideas for any aspect of life – whether that be making a sofa out of wine boxes, a pudding from seaweed or a computer out of marshmallows. Or something.
I digress. This is what you really want:
225g gluten-free flour
85g cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
pinch of salt
3 eggs, lightly beaten
225ml soy milk
120ml vegetable oil
225ml hot coffee
Mix together the sugar, flour, cocoa, baking powder/soda and salt in a bowl. Add the eggs, milk and oil and beat until smooth. Carefully whisk in the coffee. You’ll have a very runny batter – evenly distribute it between two lined cake tins, and bake at 180 degrees C for about 30 mins.
115g butter-substitute of your choice
40g cocoa powder
350g icing sugar
About 40-50ml soy milk
Melted chocolate (about 100g)
Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating, and then add melted chocolate until you reach your desired consistency*.
*I improvised quite a lot with the icing – because I realised that I didn’t have enough cocoa powder half-way through making the original one. So I added melted chocolate – which makes it taste much better anyway!
Pick and wash some edible flowers & leaves – for example, pretty pansies and mint leaves. Brush with egg whites, and then sprinkle sugar onto the top. Or just use them fresh!
Recipe adapted from this one.