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.
Prep time: 15 minutes
Cook time: 30–35 minutes
Vegan chocolate cake
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
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
100 g plant-based butter,
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
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.
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.