If you are chocolate loving person like me then this is the recipe for you. This cake is super chocolatey and soft and fudgy. And it’s gluten free which is a bonus, I have used oats flour rather than gluten free plain flour, as I love oats flour and feel happy eating it rather than gluten free plain flour.
Recipe is a bit of a trail, as I never made it before but very happy about how it turned out, when you see the instructions you will know that I wasn’t sure what size tin to used, I wanted to make a small cake as it was just a trial, but had way too much batter that can fit in 12in tin. I used 12 inch tin and filled it till almost top, it took a long time to cook about 40-50mins but that gave me the thickness to layer it. I will surely be working on making it tin size friendly lol. But if you prefer to not bake for that long it’s better to use bigger tin like 20cm one, which should only take about 20-30mins.
Other than tin size I absolutely loved the cake, it is chocolatey, creamy and melts in mouth. With addition of silken tofu icing and raspberries made it even more decadent. I had to keep it in fridge because of silken tofu icing but it is still soft and fudgy even if it appears to be hard.
Check out the recipe below, if you like the sound of it x
Ingredients:
- 100g oats flour
- 30g almond flour
- 50g cocoa powder
- 30g dark chocolate, used 85% cocoa one
- 60g dark brown sugar
- 40g caster sugar
- 140g vegan butter, room temperature
- 2 eggs
- 1 tsp Instant coffee diluted in 1 tbsp water
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- For Icing
- 350g silken tofu
- 80g dark chocolate
- 3 tbsp maple syrup
- 4 tbsp icing sugar
Method:
- Beat together butter and sugar, until fluffy, add one egg at a time and mix with either electric beater or hand whisk. Add coffee
- Add dry ingredients, cocoa, oats and almond flour, baking powder and soda, mix to combine do not over mix
- Add pics of salt, mix
- Pour on to a 12cm if you want higher cake but small in size and 20cm tin if you want bigger cake but might not be able to layer it. lined with baking paper. I have used 12cm cake tin, but I had some batter left over which I used to make cupcakes, which were also very yum, only took 15mins to bake them
- Bake at 180’c for 20-30mins until skewer inserted and comes out clean
- Leave it to cook for 10 mins before take out of tin
- After 10 mins take out of tin and let it cool completely
- Meanwhile in a blender add silken tofu, melted chocolate, sugar and maple syrup, blend to a smooth paste. Add more icing sugar and avoid maple syrup if you want stiffer icing
- Let it chill in the fridge for an hour, keep cake in the fridge too, so that it stiffen up for decorating, it will be easier when it’s firm and cold
- As the cake is gluten free and I have used in combining ingredients it’s very delicate and crumbly
- So if you keep it in the fridge it will still be smooth, fudgy and melt in the mouth although it will look as if it’s very solid
Simple Yet Delicious 