Gluten Free Vegan Chocolate Cake

This gluten free vegan chocolate cake is very simple to make with very few store cupboard ingredients. It uses only wholesome natural ingredient for a more delicious cake.

5 from 7 votes

Print Recipe Pin Recipe

Save to bookmarks

Prep Time10

Cook Time15

Total Time25

Servings

Author Vicki Montague

Ingredients

For the cakes:

50 g Coconut Oil - softened
80 g Coconut Sugar - (you could use brown or white sugar but it wouldn't be refined sugar free)
1 tbsp Molasses
100 g Free From Fairy Plain Gluten Free Flour
45 g Ground almonds
30 g Cocoa powder
3 tsp Baking powder
1 tsp Almond extract - (optional)
150 ml Dairy free milk - (I used almond)

For the icing:

100 g Cashew nuts - Raw and unsalted
1 tbsp Coconut oil
1 tsp Almond extract - (optional)
Cocoa powder, coconut sugar and dairy free milk to taste and consistency

Instructions

To make the cakes:

Pre-heat your oven to 190 degrees (170 degree fan, gas mark 5)
Put the softened coconut oil into a bowl with the sugar and molasses and beat well until fluffy
Add all the remaining cake ingredients and beat well to combine. Taste the mixture and add more sugar if you want
Grease and line two small 15cm round tins and divide the mixture evenly between them
Bake in the oven for 15-20 minutes until springy when touched gently on top
Remove from the oven and allow to cool for 5 minutes before turning them out onto a wire rack to cool completely

To make the icing:

Place the cashew nuts, coconut oil, almond extract (if using) and a little cocoa powder, dairy free milk and coconut sugar into a small food processor or blender and whizz until smooth
Add enough milk to create a smooth, spreadable mixture. Taste as you go along and add more cocoa and sugar as required
When the cake is cold spread the chocolate icing onto one and top with the other. Sprinkle with icing sugar (not refined sugar free) if desired and serve.

Notes

Nutritional information is for guidance only.

Nutrition (Approx)