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Bake Off Week 8
Gluten Free, Vegan Chocolate Cake
Ingredients:
Cakes
225g Self Raising White Flour
35g Gram Flour
15g Cocoa Powder
225g Caster Sugar
150ml Rapeseed Oil
1 ripe Banana
150ml Water
1 ½ tsp Vanilla Extract
oil, for tins
Filling
100g Vegan Butter
75g Icing Sugar
1 ½ tbsp Cocoa Powder
Topping
100g Icing Sugar
1 tbsp Cocoa Powder
2 tbsp Vegan Milk
Method
Cakes
- Pre-heat the oven to 190˚C, Fan 170˚, 375˚F, Gas 5.
- Rub some oil around the inside of two 20cm/8” deep cake tins or insert cake liners.
- Sieve the self raising flour, chickpea (or gram) flour and cocoa into a bowl and mix well.
- Put the sugar, oil, and banana into another bowl and beat until smooth.
- Add the water and vanilla extract and beat together well.
- Stir in the prepared flour mixture.
- Divide the mixture between the prepared cake tins.
- Bake for 25-30 minutes.
- Turn the cakes out on to a wire rack to cool.
Filling
- Put the butter into a bowl and beat it until it is light and fluffy.
- Sieve the icing sugar and cocoa into the bowl and stir until incorporated.
- Spread the filling over one sponge and place the other on top.
Topping
- Sieve the icing sugar and cocoa into a bowl and stir to combine.
- Add the milk and stir to make a paste.
- Tip the icing onto the top of the cake and allow it to roll down the sides.
Don't forget to share your pictures on this weeks Facebook post.
Enjoy!!!