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No recipe and never made before.
This cake is allergy friendly. enjoy.
Favorite timeless chocolate sponge cake sandwiched and generously fudged all round with our signature chocolate fudge.
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Ingredients requirements Vickys Chocolate Birthday Cake, GF DF EF SF NF:
- Provide 170 grams brown rice flour.
- Require 90 grams corn starch.
- Require 90 grams of potato starch (not flour).
- Prepare 3 tbsp for unsweetened cocoa powder.
- Need 2 tsp baking powder.
- Prepare 2 tsp - baking soda.
- Give 1/4 tsp salt.
- Give 300 grams granulated sugar.
- Provide 50 grams for free-from butter/spread (I use Vitalite sunflower spread or gold foil Stork marg), melted.
- Require 200 grams - coconut yogurt (any plain or vanilla flavoured will do, I use Koko free-from brand).
- Give 3 tsp for Vickys Best GF Egg Replacer mixed with water accordingly, linked below.
- Need 160 ml for coconut milk, vanilla flavoured is great.
- Provide for Chocolate Frosting.
- Give 185 grams - icing / powdered sugar.
- You need 2 1/2 tbsp cocoa powder.
- Give 100 grams of dairy-free butter/spread.
- You need 1 tbsp coconut milk.
Perfect combination of moist traditional carrot cake filled with fruits & nuts and topped with silky smooth cream cheese frosting. Rich & Moist Chocolate Cake Recipe. Thanks for watching please subscribe and like share. Cocoa powder makes sheet cake less stretchable, so you have to be careful not to overbake the cake.
Vickys Chocolate Birthday Cake, GF DF EF SF NF how to cook:
- Instead of my egg replacer you can use 2 normal eggs, 2 tbsp ground flax mixed with 6 tbsp water until frothing or a commercial egg replacer. With all of these you'll need to add into the dry ingredient bowl 1/2 tsp xanthan gum. My egg replacer already contains xanthan so that's why no amount listed in the ingredients https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking.
- Preheat the oven to gas 5 / 170C / 375°F and grease a 23cm or 25cm / 9 or 10inch springform cake tin.
- Mix the flours, cocoa, baking powder, baking soda, salt and xanthan gum into a bowl, mixing very well to ensure that they are well combined.
- Whisk the sugar with the spread, milk, yoghurt and the mixed egg replacer. Add to the dry ingredients and beat well.
- Pour the batter into the tin and bake for 30 - 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
- To make the chocolate frosting, put the icing sugar and cocoa powder into a bowl. Add the spread and mix until well combined and fluffy. Add the milk as needed to thin the mixture. Spread evenly over the cooled cake.
- Don't double this recipe to make a layer cake, for some reason it doesn't work out as well. Instead just mix a 2nd batch separately.
This decadent Chocolate Swiss Roll Cake is wrapped Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well and tastes delicious! Great recipe for Vickys Best EVER Chocolate Cake w Secret Avocado! Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie.
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