Classic Gluten-Free Chocolate Cake

Name: Classic Gluten-Free Chocolate Cake
Yield: Serves 6–8
Ingredients: 150 g (5 oz) vegan butter, plus extra for greasing; 150 g (5 oz/¾ cup) soft brown sugar; 3 tablespoons aquafaba (liquid from tinned chickpeas); 3 tablespoons aquafaba (liquid from tinned chickpeas); 360 ml (12 fl oz/1½ cups) plant milk (I like oat milk); 360 ml (12 fl oz/1½ cups) plant milk (I like oat milk); 150 g (5 oz) good-quality, dairy-free dark chocolate, with 70% cocoa solids, broken into small pieces; 250 g (9 oz/2 cups) self raising gluten-free white flour; pinch of salt; 1 carrot, peeled, chopped, boiled, and puréed (you need 120 g/4 oz purée); 1 carrot, peeled, chopped, boiled, and puréed (you need 120 g/4 oz purée); 1 vanilla pod (bean), split and the insides scraped out, or 1 teaspoon vanilla paste or extract; 1 vanilla pod (bean), split and the insides scraped out, or 1 teaspoon vanilla paste or extract; 1 vanilla pod (bean), split and the insides scraped out, or 1 teaspoon vanilla paste or extract; 1 vanilla pod (bean), split and the insides scraped out, or 1 teaspoon vanilla paste or extract; 1 tablespoon apple cider vinegar; 2 teaspoons baking powder; ½ teaspoon bicarbonate of soda (baking soda); ½ teaspoon bicarbonate of soda (baking soda); 3 tablespoons cacao powder

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This is a classic chocolate sponge cake, but a gluten-free version.

Ingredients

150 g (5 oz) vegan butter, plus extra for greasing
150 g (5

Gluten-free
Cake
Vegan

Method

Preheat the oven to 180°C 350°F/gas 4). Grease a 21 cm (8 in) springform cake pan with butter