Gluten free Egg free Dairy free Heavenly Chocolate Cake – Thermomix method

Gluten free Egg free Dairy free Heavenly Chocolate Cake – Thermomix method

Serves 10
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
It is hard to believe this delicious soft chocolate cake is free of the top 8 allergens. It is particularly soft and fluffy for a gluten free chocolate cake. No methylcellulose egg replacer or guar/xanthan gum is needed to give it lift and a spongy texture. This makes a delightful celebratory cake. Enjoy!

Ingredients

Dry ingredients

  • 200g Sticky white rice (e.g., arborio rice, sushi rice)
  • 20g Chia
  • 300g Raw sugar (or coconut/rapadura sugar)
  • 110g Cocoa powder (100% pure)
  • 55g Corn starch
  • 45g Tapioca flour
  • 1.5 teaspoons Bicarbonate of soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt

Wet ingredients

  • 110g Coconut oil (or other lightly flavoured oil)
  • 100g Cocoa butter or dairy free margarine
  • 1 tablespoon Apple Cider Vinegar
  • 1 Vanilla bean, seeds of
  • 340g Soda water or milk of choice (e.g., rice milk)

Icing

  • 200g Raw sugar or (coconut/rapadura sugar)
  • 15g Tapioca flour
  • 25g Cocoa powder (100% pure)
  • 50g Diary free margarine (e.g., Nuttelex)
  • 30g Milk of choice (e.g., rice milk)

Directions

Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper or prepare 24 cupcake paper cases.
Step 2. Add the rice and chia to the thermomix bowl and mill for 2 minutes at speed 9.
Step 3. Add remaining dry ingredients and mix for 15 seconds at speed 5. Pour into a separate bowl and set aside.
Step 4. To the thermomix bowl, insert the butterfly and add the wet ingredients except the water or milk. If using cocoa butter, mix ingredients for 4 minutes, 50ºC, speed 1, or until the cocoa butter has melted. If using margarine, mix ingredients for 15 seconds, speed 5. Add the water or milk and mix for a further 3 seconds, speed 3.
Step 5. Set the thermomix to speed 3 and gradually add the dry mixture. Then mix for 10 seconds at speed 5 or until combined.
Step 6. Pour the mixture into the prepared cake tin or cupcake paper cases and bake for approximately one hour for a cake or 30 minutes for cupcakes, or until a skewer inserted into the middle comes out clean. Remove from the oven and cover with a cloth for 20 minutes, before turning the cake out of its tin. Cover until cool.
Icing
Step 7. While the cake is cooling, prepare the icing by firstly making icing sugar: Add the sugar to the thermomix bowl and mill for 20 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6.
Step 8. Add the cocoa powder and mix for a further 5 seconds, speed 6. Set aside in a separate bowl.
Step 9. Add the margarine to the thermomix bowl and melt for one minute or more at 60ºC, speed 2. (Skip this heating stage if you prefer a thicker icing that does not pour).
Step 10. Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 11. Continue at speed 5 and gradually add the sugar and cocoa mixture until well combined (around 5 seconds).
Step 12. Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. Enjoy!

Note

Sticky rice is needed to keep this cake soft and fluffy. Brown rice or long grain rice is not the same and may create a dense, compact end result.

If you do not have a thermomix or similar food processor that can mill grains, try this hand mix/stand mix method for the Heavenly Chocolate Cake.

November 12, 2014 Permalink
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