This is such a great recipe – loved by both the baker and the eater! It’s so easy to make and very versatile: you can make a large layered cake, cup-cakes, a thin slab cake, flavour it differently. It keeps for ages, staying moist and improving with age. And last, but not least, it’s delicious!! 🙂
This recipe is one that I’ve developed through a fair bit of trial and error. Not that it’s hard to create an egg, dairy, nut and gluten free chocolate cake, but getting the quantities right so that the cake is not too heavy and has the right combination of flavours is the secret. I do use my Birdseed All-purpose flour when making this cake and I’ve included suggested flour blends at the end of the post. It was probably one of most made cakes in the shop, and not just because it was easy – but because it was a winner!!
I’ve got another chocolate cake recipe in the Birdseed repertoire which is full dairy fat and uses eggs. But to be honest, I’m not sure that it is better than this cake. Some people see that the exclusion of eggs and dairy in a cake means that it’ll be a poor second to the “real” thing; a substitute for a superior product. I beg to differ. And I’m sure that once you bake the cake and try it that you’ll agree. This cake isn’t a poor second. It’s a certain first! Please let me know what you think. Jxx
BIRDSEED ALLERGY SPECIFIC CHOCOLATE CAKE
HEAT OVEN TO 175oC – 180oC
375g Birdseed AP Flour (or GF flour of choice) ** See bottom of post for flour ideas
3 tsp baking powder
220g sugar (or 350g if you like your cake sweeter)
1/2 tsp salt
Put together into a bowl and mix to combine and break up lumps
150g maple syrup
225g mylk of choice (rice if you want it to be nut free)
2 tsp vanilla essence
2 tsp ACV or white vinegar
1 shot coffee (30g) (Optional – if omit increase mylk by 30g)
Mix together in a jug
Add the wet ingredients into the dry ingredients and mix to combine. Don’t overmix. You can make this cake in your Vitamix. Just add the wet to the just first and dry on top. Scrap down the sides well and use your tamper to push dry into the wet.
Quickly put into greased/lined tins (I use 2 x 17.5cm tins and put 650g into each tin for layered cakes). You can also make mini-cakes, cupcakes, muffin cakes.
Bake for around 35 – 45mins for larger cakes and 20 – 25 mins for smaller cakes
Remove and allow to cool for around 10 – 15 mins before your remove the large cakes from tins.
Vegan Caramel Sauce:
Put 440g coconut cream and 300g sugar and 50g maple syrup into a pot. Bring to boil and continue to boil with attitude for around 1 hour. Stir occasionally to ensure it’s into burning. Remove from heat and add a pinch of salt in. You can have the mix just as caramel flavour. To make CHOCOLATE-CARAMEL you can add cocoa to taste and mix well. To create COFFEE-CARAMEL – add 2 heaped tsps instant coffee and mix well. To make SALTED-CARAMEL – add salt until you’ve got your salted caramel heaven point.
Put into a clean jar and store in the fridge. To make pouring consistency, heat in the microwave for 10 – 20 secs. You can use this caramel in your mousse below, and/or use as a drizzle over your cake.
Vegan Chocolate/Coffee Mousse:
Coffee – coconut cream- tofu – agar agar – icing sugar mousse.
This is a three part process – so bear with me.
- Heat coffee shots x 2 in a pot and sprinkle and mix in gradually 1 heaped tsp agar agar. Bring to the boil and remove from heat. Put into a Vitamix with around 200 – 250g medium-firm tofu, add a pinch of salt, around 4 big Tbsp coconut cream fat, and around 3/4 – 1 cup icing mixture to make the icing firmer.
- To create the middle filling, clean the tin you used to bake your cake in and pour some of your mixture into the tin and pop into the fridge to set (I’d only use half the icing sugar for the middle mousse. You want a bit of bitter to offset the sweet of the cake and icing on top) .
- You can create a mousse style topping for the cake by mixing the mixture every now and then to stop it setting solid. You may get a few bits of congealedmix, but just pick those out. Add in some of your caramel sauce above to create a richer flavour (add around 3 – 4 tsp). Gradually spoon over the cake while the mixture is still loose and spreadable.
Assemble the cake by placing your mousse over the base cake, place the next cake on top and cover with the coffee mousse. Cover the edges with toasted almond flakes or coconut shards and chill.
Other decorating ideas:
Strawberry-coconut cream blend with icing sugar to thicken
Strawberry-banana blend with a little icing sugar to thicken
Other flavour ideas:
Orange zest in and use OJ instead of coffee shot to make jaffa flavour
Add raspberries into the cake mix to create a Raspberry and Chocolate Cake
Add choc-chips in for a surprise with every bite
FLOUR BLEND IDEAS:
I like to use a blend of buckwheat – chick pea – millet – amaranth – starches – rice flours to create my flour blends. Please buy very finely ground rice flours (such as the type you get in Asian grocery stores). The rice flours in the baking section of your supermarket are often far too coarse for cakes and using them results in cakes that have an unpleasant gritty, in-mouth texture. If the rice flour feels coarse and gritty between your fingers, then it’ll taste like that too, even after you’ve cooked it. Asian rice flours as like starches – soft and powdery.
You can use nut meals in this cake as well. I’d use no more than 40% nut meal in the flour blend. Any more than this and you’re cake may be too heavy.
I’d avoid using coconut flour in the flour blend. It tends to make cakes quite dense and heavy, and without eggs your cake runs the risk of not rising. You can use fine coconut in the cake mix, but I wouldn’t use any more than 15% of the dry ingredients. Add a little coconut essence if you want a coconutty flavour. You can, of course, use coconut water/milk/cream in place of rice mylk.
Please feel free to email me with your floury questions: email@example.com