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My Go-to Chocolate Sponge Cake (GF & Vegan)

Have you ever had a birthday party where you had multiple dietary requirements? Or maybe you are vegan.... anddddd gluten free. Well then, this cake is for you! It is so incredibly simple to make, but man, it is so fricken delicious it will have your party guest questioning if it is even gluten free.



INGREDIENTS:

  • 2 cups GF flour

  • 1 1/3 cup coconut sugar

  • 1/2 cup cacao powder

  • Pinch of salt

  • 3/4 tsp xanthan gum

  • 2 tsp baking powder

  • 2 tsp baking soda

Wet ingredients:

  • 1 cup coconut oil (or oil of choice)

  • 2 cups of water (or nut milk of choice)

Frosting ingredients

  • 1 can of coconut whipping cream* refrigerated

  • 200g dark vegan chocolate (melted, but allow to cool slightly)


*If you cannot find coconut whipping cream, simply use regular full-fat coconut cream and seperate the water from the thick cream at the top (to ensure you do this correctly, do not shake the can, and leave it in the fridge so it ideally separates. However in my experience, some brands make this super easy, others not so much)

If you are in Australia, I recommend buying this: https://www.goodness.com.au/organic-coconut-whipping-cream-400g/ It is EPIC!


METHOD:


  1. Preheat the oven to 180 degrees celcius

  2. Mix all of the dry ingredients in a bowel, and then add the wet ingredients, stir until well combined and the batter is smooth.

  3. Divide the batter between two tins** and bake in the oven for roughly 40 minutes or until it feels bouncy and a toothpick when inserted, comes out clean.

  4. Allow to cool.

  5. To make the frosting, add the slightly cooled melted chocolate to a bowl and then add the refrigerated coconut whipping cream. We want to make sure the chocolate isn't too hot as it will melt the coconut cream and make it super soft. Then either use a hand whisk or electric whisk to whip the coconut cream until soft peaks form.

  6. Then ice the cake! Use the frosting to coat both tops of the cake, and place one on top of the other so that there is frosting both in the middle of the cake and on the top.

  7. Keep it refrigerated, and decorate with fresh fruit & nuts or anything you love!


Enjoy


Abbey


xx



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