So The Great British Bake Off has finally decided to experiment with Free From ingredients – well it’s about time! I have to say I was worried that ‘Free From week’ would make my challenge a little redundant, but luckily the signature task this week was to create a sugar-free cake, so MY challenge was to make my cake not only vegan but also sugar-free! Impossible? Quite the opposite. My classic chocolate cake went down an absolute storm with my housemates and colleagues.
I bet you’re wondering how I managed to make a delicious chocolate cake without the fat from butter and eggs and the sweetness from sugar. The sugar was easy. I used brown rice syrup, which is an all-natural sweetener – you body will still recognise it as a form of sugar but it’s fructose free so is less taxing for the liver. For the fat, I swapped butter for some coconut oil and half an avocado which is full of natural fibre and nutrients that make it a very healthy kind of fat to eat. Don’t panic!! I promise you can’t taste the avocado, it does a great job of making the cake moist and light.
I am real sucker for chocolate cake. The nice thing about this one is that it satisfies all cravings in a heartbeat but it’s so much better for you than regular chocolate cake (when eaten in moderation of course). This would be a fantastic cake to bake for a birthday or a special occasion – or just to perk you up on a rainy day.
So here it is, a simple, light and fluffy dairy-free, egg-free, refined sugar-free chocolate cake.
Classic Chocolate Cake
(VE, Refined Sugar Free)
- 200g whole wheat flour
- 40g cacao powder
- 1 ½ tsp baking powder
- 1 tsp bicarbonate soda
- ½ tsp salt
- Half a medium avocado, mashed
- 60 ml coconut oil
- 250ml almond milk
- 200ml brown rice syrup
- 1 tbsp apple cider vinegar
For the creamy chocolate frosting – I sort of guessed the quantities for this so you might just want to use your judgement to get the right consistency and taste! Here’s a rough guide:
- 1 avocado
- 100ml maple syrup/brown rice syrup
- 100g cacao powder
This cake can also be made gluten-free by swapping the whole wheat flour for a gluten-free flour blend, and nut-free by using soy or oat milk instead of almond milk.
- Pre-heat the oven to 180 degrees C.
- Mix together the flour, cacao powder, baking powder, bicarbonate and salt with a whisk.
- Blend together the mashed avocado, coconut oil, almond milk, syrup and vinegar.
- Add the wet ingredients to the dry ingredients and mix together quickly until thoroughly combined (but without over-mixing).
- Spoon the mixture equally into two pre-oiled 9-inch cake tins and bake for 20 minutes or until a cocktail stick inserted into the centre comes out clean.
- Let the cakes cool on a wire rack whilst you make your frosting – simply blend the avocado, syrup and cacao powder together until smooth.
- To complete the cake, coat one of the cakes with half of your chocolate frosting, then sandwich them together. Spread the remaining frosting on top of the cake with a knife or spatula, and you’re done! Easy peasy.