Kai’s Choice Chocolate Cake (GF, EF, DF) – Hand mix / Stand mixer method

Kai’s Choice Chocolate Cake (GF, EF, DF) – Hand mix / Stand mixer method

Serves 8
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan, Vegetarian
Meal type Dessert
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
By author Juanita Sanganithy
This delicious gluten free chocolate cake does not need egg or dairy to make it moist. It's also top 8 allergen free - who would have thought?

Ingredients

Cake

  • 250g (8.8oz) Sweet rice flour
  • 20g (0.7oz) Chia meal
  • 300g (10.6oz) Coconut sugar (or raw/white sugar)
  • 110g (3.9oz) Cocoa powder (100% pure)
  • 55g (1.9oz) Corn starch
  • 45g (1.6oz) Tapioca flour
  • 1.5 teaspoons Bicarbonate of soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt
  • 150g (5.3oz) Raw beetroot, peeled and chopped into 1cm cubes
  • 1 Vanilla bean, seeds of
  • 160g (5.6oz) Plain yoghurt of choice (e.g. coconut yoghurt)
  • 110g (3.9oz) Coconut oil
  • 340ml Milk of choice (e.g. rice milk)

Icing

  • 215g (7.6oz) Icing sugar (gf, without wheat starch)
  • 25g (0.9oz) Cocoa powder (100% pure)
  • 50g (1.8oz) Nuttelex or dairy free margarine
  • 30ml Milk of choice (e.g. rice milk)

Directions

Cake
Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper.
Using a blender, puree the beetroot with the vanilla bean seeds, yoghurt, and oil.
Step 2. Add the milk to the puree and mix thoroughly.
Step 3. In a bowl gradually add the dry mixture to the liquid one cup at a time, stirring until well combined.
Step 4. Pour the mixture into the prepared cake tin and bake for approximately one hour or until a skewer inserted into the middle comes out clean.
Icing
Step 5. While the cake is cooling, prepare the icing by firstly melting the margarine (microwave for 10 seconds on high, or stir over medium heat on the stove top).
Step 6. Add the milk to the margarine and stir to combine.
Step 7. Gradually add the sifted sugar and cocoa until the icing is smooth.
Step 8. 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

This is also amazing if served with berry coulis and a few baby mint leaves.

March 30, 2014 Permalink
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