I cannot explain to you how difficult this event was. Gluten free bakes are difficult at the best of times, but making them vegan is very, very hard. Usually, gluten binds and leavens the mix, so when you remove it, eggs are usually added to a mix to rise and bind. But no eggs here means that you cannot simply replace eggs with flaxmeal, as you can sometimes do in a regular cake. That’s why I give up on trying to ‘wing’ it when making a gluten free vegan cake!
In fact, I messed up four cakes in the attempt to ‘wing’ it. Gluten free cakes, when done poorly, will become disgustingly gummy. It is yucky, and never tastes nice. Luckily I convinced myself to go to the shops and buy more ingredients. And luckily I found a recipe to make from sarahbakesgfree
2-1/2 cups gluten-free flour blend
2 cups organic cane sugar
1 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup coconut milk
1 cup warm water
(black coffee is better)!
⅔ cup mild flavor oil
2 TB white vinegar
1 TB vanilla extract
1. Preheat your oven to 350ºF.
2. Line the bottom of 2 8-inch round cake pans with parchment paper
and spray each with cooking spray.
3. In a large mixing bowl, sift together the flour blend, sugar,
cocoa powder, baking powder, baking soda and salt.
4. In a medium-sized bowl, combine the coconut milk beverage, warm water, oil,
vinegar, and vanilla. Pour over the flour mixture and beat for 1 minute.
5. Evenly divide the cake batter between the prepared cake pans, and bake for
30 to 35 minutes or until toothpick inserted in center comes out clean.
6. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.
I whipped 1/3 cup vegan butter + 4 TB coconut mylk + 1 TB instant coffee granules
with 4 cups icing sugar, until creamy. Ice cake when cooled.
|Messy inner-cake shot, hastily taken at work|
If you want to go to the effort of silly chocolate spikes, then all it takes is to melt the chocolate over simmering water. Spread thinly over a 40cm long piece of baking paper. Roll it up gently, and then move to the freezer for an hour. Gently unroll and it will crackle as you open it. There you have it; chocolate shards!