Amazing Dairy Free Chocolate Cake

Everyone that has tasted my Amazing Chocolate Cake loves it, given that I have a Gluten free & Dairy free baking class coming up I thought I would make a dairy free version of this wonderfully moist cake. A nephew's birthday seemed like a good time to get some feedback. BTW before they ate it I didn't tell them 1) that it was gluten free, 2) that it was dairy free :).   

Ingredients

Dry ingredients

150 g Bakers' Magic gluten free flour

200 g Caster sugar

60 g Cocoa (I used rich dark cocoa)

1 tsp Bicarb of soda

1/2 tsp Baking powder

3/4 tsp Salt

Wet ingredients

150 g Light coconut cream

150 g Warm water

1 tsp Vinegar

1 egg

110 g Oil (I use rice bran oil)

1 tsp Vanilla bean paste

Light coconut cream - I used Ayam Organic Light coconut cream as it tastes like coconut & contains a little bit of gum that helps when making the chocolate ganache. I've tried other brands but wouldn't use them again (I think if you're buying coconut cream it should taste like coconut).  

 

Chocolate Ganache

120 g Light coconut cream (containg gum or emulsifier)

20 - 40 g Oil (I use rice bran oil)

200 g Dairy free dark chocolate (I used 54.8%)

 Icing sugar (optional) 

Vanilla extract (optional)

Sprinkles (optional)

 

My daughter found the ganache above a little too dark (she still ate it) & would have liked a little extra sugar in it. 

The amount of oil will vary depending on where you will store the cake (& the temperature of the room). Use 40 g if storing in the fridge, 20 g if leaving it at room temperature.

   

Method

Turn oven on to 170 C.

Grease a 20 cm round cake tin. 

Mix together the dry ingredients in a stand mixer bowl. I usually blitz them together first using a food processor. 

Whisk together the wet ingredients.

You can make the cake using a stand mixer or by hand. 

Stand mixer - With the mixer going at low-medium speed pour about half of the wet ingredients on to the dry ingredients. Continue mixing until most of the dry ingredients are incorporated. Add in the remaining wet ingredients & gently mix until the batter is uniform.

By hand - Pour about half of the wet ingredients on to the dry ingredients. Mix together using a spatula until most of the dry ingredients are incorporated. Add in the remaining wet ingredients & gently mix until the batter is uniform.

Pour batter into the greased cake tin.  

Transfer to the oven & bake for 35 - 40 mins. The length of time will depend on your oven. Bring out of the oven & allow to cool for 15 mins before turning out of the pan.

Ensure the cake is completely cool before icing it. 

Chocolate Ganache

Mix together the coconut cream, oil, vanilla extract (if adding it) & a little icing sugar (if adding it). Heat to approximately 50 C. 

Add in the dark chocolate to the coconut cream mix & gently heat (Thermomix, microwave or stove top) until all the chocolate has melted. 

Pour over the cake & top with sprinkles (if adding them).

Simply enjoy!