Very Chocolatey Gluten Free & Vegan Friendly Cake
There aren't many people who don't enjoy chocolate cake, and from time to time it's okay to have it. Let me remove a little of the guilt for you with this gluten free, dairy free and eggless cake. I love it, I hope you do too!
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  1. ½ cup rice flour
  2. ½ cup sorghum flour
  3. ½ cup chickpea flour
  4. ½ cup tapioca flour/starch
  5. ⅔ cacao powder
  6. 1 cup coconut sugar
  7. 1 tsp. xanthan gum
  8. 1½ tsp. bicarbonate of soda
  9. ½ cup coconut oil, melted
  10. 2 cups coconut milk (the drinking kind)
  11. 1 tsp. vanilla extract
  12. 1 tbsp. ground flax seeds
  13. 2 tbsp. apple cider vinegar
  14. 2 tbsp. water
  1. Preheat your oven to 180°C
  2. Grease a 12 inch loose bottom cake tin with some coconut oil.
  3. In a small bowl, mix the ground flax seeds with the water and set aside.
  4. Mix all the dry ingredients together in a bowl.
  5. In a large glass bowl add all the wet ingredients and mix using a balloon whisk. If the coconut oil starts to go lumpy place the bowl into some hot water and keep whisking.
  6. Add the flax seed and water mix.
  7. When all the wet ingredients are well combined, add the dry ingredients to the wet ingredients and mix until everything has been combined.
  8. You should notice a fizzing, don't worry, this is just the reaction between the bicarbonate of soda and the apple cider vinegar.
  9. Empty the contents into the greased cake tin ensuring the mixture is evenly spread.
  10. Bake at 180°C for 40 to 50 minutes. Check at 40 minutes using a skewer, if the skewer comes out with cake mixture on it, bake for a further 10 minutes.
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