Vegan Chocolate Cake Recipe by Georgia McDermott

As someone who has been known to eat butter on its own

(apologies to all my non-elasticated pairs of pants), I am always

in awe of how I almost prefer vegan cakes and muffins. Without

butter or eggs, I find that flavours really shine. This cake is no

exception: rich and uber chocolatey, it keeps exceedingly well

due to the oil-based batter. Tapioca flour is essential here; in

the absence of eggs or gums, it helps keep everything together.

Serves: 8–10

Prep time: 15 minutes

Cook time: 30–35 minutes

Vegan chocolate cake

EGG FREE

VEGAN

GUM FREE

FODMAP FRIENDLY

GLUTEN FREE

FOR THE DRY INGREDIENTS:

120 g (3/4 cup) fine white rice flour

30 g (1/4 cup) tapioca flour

45 g Dutch processed cocoa powder

1 teaspoon gluten-free baking powder

1/2 teaspoon bicarbonate of soda

1 tablespoon psyllium husk

FOR THE WET INGREDIENTS:

1/2 cup FODMAP-friendly plant-based milk

of choice

2 teaspoons acid (white vinegar,

apple cider vinegar or lemon juice)

150 g (2/3 cup) light brown sugar

125 ml (1/2 cup) vegetable oil

2 tablespoons fresh espresso coffee

(or extra boiling water)

180 ml (3/4 cup) boiling water

FOR THE VEGAN CHOCOLATE

BUTTERCREAM:

100 g plant-based butter,

thoroughly chilled

160 g (1 cup) pure icing sugar

45 g Dutch processed cocoa

pinch of fine salt

1–2 tablespoons FODMAP-friendly plant based

milk of choice

1. Preheat oven to 180°C. Grease a 20 cm (base measurement)

round cake tin. As the batter is quite liquid, a springform pan

isn’t suitable here.

2. Place all the dry ingredients in a large bowl and whisk to

combine.

3. In another medium bowl, combine milk and acid and set aside

for 2 minutes to curdle. Add the sugar, oil and espresso and

whisk to combine. Add wet ingredients to the dry ingredients

and whisk until a smooth batter. It should feel lightly aerated

under the whisk.

4. Add the boiling water and whisk to combine. This will bloom

the cocoa and gelatinise the starches in the flours, helping

hold the cake together.

5. Pour mixture into prepared tin and bake for 30–35 minutes

or until a skewer inserted into the centre comes out clean.

Set aside to cool in tin for 15–20 minutes before gently

transferring to a wire rack to cool completely.

6. While the cake is baking, make the icing. Combine the plantbased

butter and icing sugar in a large bowl or the bowl of

your stand mixer. Use hand beaters or your stand mixer with

paddle attachment to beat until light and fluffy. I find this

process a lot quicker with plant-based butter. If it begins to

melt at any time, chill for 10–15 minutes. Add the remaining

ingredients and beat until combined. Taste and adjust

according to your preferences.

7. Once the cake is completely cooled, ice it with the

buttercream and serve.

NOTES

This cake keeps well in an

airtight container on the bench

for 3–5 days, and can be frozen.

This is an extract from Intolerance-Friendly Kitchen by Georgia McDermott. Published by Penguin Random House Australia, RRP $34.99.