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Sunday, September 18, 2016

The BEST Vegan Chocolate Cake | Dairy, Gluten, Soya & Egg Free Recipe


After finding out I was intolerant to dairy, I started thinking about all the yummy things I would miss out on. Chocolate, pancakes, muffins, brioche, yoghurts, hot chocolate, and most of all... cake. Cake is my kryptonite, my ultimate weakness. 

Scouring the internet for dairy free replacements got me realising just how much is out there for people with allergies and intolerances. Of course, in comparison, there's actually not that much but supermarkets are catching on to the fact that there are a growing number of digestive issues being identified. 

Because I'm a tad selfish, and also nice.. whichever you want to take from this.. I bake this beauty of a cake for everyone's birthdays that come up, just so I can eat it. Mwahaha... I'm such a greedy pig.

I've linked to this recipe before, it's one of Jamie Oliver's! But I thought it important showing you exactly what products I use to produce that delicious looking, moist, yummy cake! At just 470 calories (hahahahaha "just") per serving, you don't have to feel so guilty, as it's got some great healthy ingredients (well, except the sugar...but hey, its not a cake without sugar!).

Anyway, here's the thing you've clicked on the link for.. the recipe! 



For the cake

300g Vitalite Dairy Free Spread, plus extra for greasing
300g Doves Farm Free From Gluten, Plain White Flour, plus extra for dusting
300g Billington's Golden Caster Sugar
2tsp Dr. Oetker Select Vanilla Extract
200g KoKo Dairy Free Yoghurt
2tsp Dr. Oetker Baking Powder
½tsp Doves Farm Xanthan Gum
70g Tesco Cocoa Powder
6tbsp Alpro Rice Milk


For the Icing & Decoration

100g Morrisons Dark Chocolate Chips
1 tub of Betty Crocker's Chocolate Fudge Icing
Handful of whatever pretty things you want!



Method
Preheat your oven to 190ºC/375ºF. Using some extra spread to grease two springform 8inch cake tins and line the bottom with baking paper. Dust the sides with a sprinkle of flour.

In a large bowl, beat the spread and sugar until light and fluffy. Add the vanilla extract and yoghurt, then mix together.

Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then mix together. Add the milk gradually and stir nice and smooth.

Divide the mixture between the cake tins, and put on the middle shelf of the oven for 15 to 20 minutes, or until a skewer comes out clean. 

Leave to cool for 5 minutes, then turn the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. 


Icing

Well, you can't beat the beauty that is Betty Crocker. I mean, you can mix icing sugar with dairy free spread and cocoa powder, but that's just never going to be as nice as that holy tub of goodness.. man.. I could eat a tub with a spoon right now!

Once the cakes have finally cooled, place one of the sponges on a plate or cake stand. Carefully spread half the icing on top, then sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and edges and finish with spreading out the decorations as desired!


Stick in the fridge for an hour to set the icing and serve! Try not to eat too much! I ended up eating half the cake! oops.

Whatever your intolerance or allergy, this cake should tick all your boxes! Give it a try,  you won't regret it, and let me know what you think!

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