Vegan & Gluten Free Choc Orange cake`

Ingredients

(Makes a 2 layer 8” Cake)

400g Plain Gluten-free Flour

400g Caster Sugar

60g Cocoa

2 teaspoons Odlums Bread Soda

1 teaspoon Salt

450ml Warm Water

2 teaspoons Goodall’s Vanilla Extract

150ml Vegetable Oil

2 teaspoons Cider Vinegar

 Method

  1. Preheat the oven to 180°C/350°F/ Gas 4. Grease and line the base of 2 x 20cms/ 8” round baking tins with parchment paper
  2. Add all of the ingredients to a large bowl and mix with an electric handheld beater until fully combined
  3. Divide the mixture between the two baking tins
  4. Bake in a lower shelf position for 30 minutes (the cakes look very dark when cooked but this is normal – they aren’t burnt, don’t worry!! They’re just rich and chocolatey!)
  5. Allow to cool in the tins for 30 minutes before carefully removing from the tins and placing on to a wire rack to cool completely

Buttercream Ingredients

400g Icing Sugar

160g Stork Block Margarine, softened at room temperature

100g Cocoa

100ml Unsweetened Almond Milk

1 Orange, Zested

½ teaspoon Goodall’s Vanilla Extract

 Method

  1. Add all of the ingredients to a large bowl and, starting on a slow speed, use a handheld mixer to beat the icing until it is light and fluffy (approx. 1 minute)
  2. To assemble the cake, carefully place one layer on cake stand and spread half of the buttercream onto it. Add the second cake layer and smother the rest of the buttercream on top in a swirl. Enjoy

Recipe Notes

  • The cake turns out quite rich and dark, great as a celebration cake – could very easily be covered in Fondant icing and decorated for an alternative Christmas Cake!
  • It’s totally free from gluten and dairy and is also vegan
  • Stork block margarine is dairy-free but the Stork spreadable tubs are not
  • If anyone queries the vinegar being gluten-free – some vinegars, eg malt vinegar, are not always safe for coeliacs but cider vinegar is naturally gluten free and, unless it is processed alongside gluten-containing foods, it is totally safe.
  • The cake is delicate to handle, despite being so rich, so I’m quite careful when removing it from the tins and assembling as it can crack (nothing a bit of icing can’t hide though!). This is due to the lack of eggs.