I was looking for a decadent gluten free birthday cake for my sister's birthday. She always has two. One for immediate family and the other for both parents, ours and her in laws.
So this year being such a yucky year I decided to make a selfishly decadent gluten free cake which can also be a vegan cake all thanks to Jamie Oliver.
The only reason it is a gluten free chocolate cake and not a vegan chocolate cake is because I accidentally got lactose free yoghurt, I swear I thought it was soy and I used normally margarine because I thought it would come out better.
I will leave experimenting up to you. Either way this cake is ridiculously decadent and delicious.
Enjoy.
Decadent Jamie Oliver Gluten Free Chocolate Cake
Ingredients
300 g margarine (substitute dairy-free margarine suitable for baking) , plus extra for greasing
300 g gluten-free plain flour
300 g caster sugar
2 teaspoons vanilla extract
200 g lactose free yogurt (substitute soy yogurt)
2 teaspoons gluten-free baking powder
70 g cocoa powder
6 tablespoons rice milk
100 g fresh strawberries
dairy-free dark chocolate (70% cocoa solids), to serve
Icing
200 g icing sugar
4 tablespoons cocoa powder
100g margarine (substitute dairy-free margarine)
2 tablespoons lactose free yoghurt (substitute organic soy yoghurt)
Method
Preheat oven to 190ºC/375ºF/gas 5. Grease two 20cm/8"inch cake tins with margarine, then line the bottom with baking paper and dust the sides with gluten-free flour.
In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined.
Sift the flour, baking powder and cocoa powder into the bowl, then fold through. Add the rice milk and stir briefly until you have a nice, smooth batter.
Carefully divide batter between the cake tins, then place on the middle shelf of the hot oven for 45 minutes (SEE BELOW), or until an inserted skewer comes out clean.
(The original recipe calls for 20-25 minutes but the cakes were raw! I actually cooked the cakes for 50 minutes but they came out a little dry so go for 40-45 minutes. The cakes need to be a little fudgy so a little raw. They will cook a little more as they cool down. A fudgy cake is nice to eat! Skewer doesn't need to come out clean. Experiment! )
Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
Sift the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the yoghurt to combine.
Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top.
then scatter over most of the strawberries.
Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of strawberries and a few shavings of chocolate. I used a small flake.
Find the original Jamie Oliver Vegan Chocolate Cake Recipe Here
