Best chocolate cake in the world.

21 June 2013

And it’s vegan, and it can be sugar free, AND gluten free.  And you can make it into a Moon, or a Submarine, or a Sea Star.  Or a really Big Love Heart.

First of all, the secret to a good chocolate cake is vanilla, so make sure you have it, and always, ALWAYS, add a little bit more than less.  You wont regret it.

The basic recipe is this:

Ingredients:

3 cups wholemeal wheat flour

1 – 2 cups sugar

1/2 cup cocoa

1 dessert spoon ground cinnamon (or more if you like it spicy, or leave it out entirely)

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup oil

2 cups cold water

2 Tablespoons malt vinegar

2 teaspoons vanilla essence

Method:

Turn oven to 180 degrees.

Sift together all dry ingredients, make a well and add oil, one cup of water and vanilla essence, mix well. Add second cup of water and mix well again, I use a whisk to give a smooth consistency.

Pour into a well greased large cake dish, I use a large cast iron pan, or this mixture makes good cupcakes, so spoon into patty tins. This cake will stick to do be thorough with the greasing!

Bake cake for 20 – 30 minutes or until cooked, test with a knife or skewer, cupcakes take about 15 – 20 minutes.

For sugar free, gluten free, try these variations…

Sugar:

You can reduce or eliminate the cane sugar by using two cups of closely packed dates, covered with boiling water to soften (I do this over night) strain, squeeze gently and put aside liquid, this will be part of the ‘water’ you use in the recipe, you’ll have to top it up though.  I put the soaked dates in my blender and puree, because sometimes I want that smooth texture, but you don’t have to, you can just add them whole to the cake mix.  Taste the mix, I have made it like this and it’s gone down well, and as a birthday cake, kept the kids happy, if it’s not sweet enough add a dash of sugar until you are happy.

Gluten free:

I have replaced the wheat flour with rice flour, and it has come out fine, I also have combined other gluten free flours, and it works well too.  So you could experiment, or try one of the ready mixed gluten free bags of flour from the supermarket.

Add a can of black beans and one raw grated beetroot:

The black beans can give you more body if you are going gluten free, and the beetroot adds some sweetness and makes the cake wonderfully moist.  I put them in the blender and puree them too, adding some water as I go.  They become part of the ‘wet’ ingredients which you add to the flours etc.

For the cake and the sea star, I doubled the mix, and baked them in my roasting dish.  It keeps fairly well, if you can stop people from eating it in one go.

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