Sunday, 1 March 2015
Chocolate Fudge Cake
I know I've been neglecting the site recently, so I thought I'd start with a quick adaptation to save me writing out the recipe in full. This vegan chocolate fudge cake recipe from Sainsbury's Magazine was posted on Twitter yesterday. It's already milk, egg and soya free so with only one more thing (wheat) to change, I thought I'd give it a go.
I know from experience, that unlike biscuit recipes you can't just do a straight swap for wheat free flour in cake. rather than just upping the fluid, I decided to reduce the quantity of flour as well. I still can't just follow a recipe, so I reduced the sugar too…
As it was an experiment, and I've recently had a bad experience with a blondie recipe, I just made half quantity. This was enough to fill an 18cm cake tin, which I cut in half before filling and icing.
I didn't have any avocado either (well, I did, but it's been lurking in the back of the fridge for so long, it really wasn't usable!) so haven't tried the icing. Mine was made with an apple and apricot fruit pot and the cake filled with apricot fruit spread.
1 small banana, or half a large one (mashed well) - mine was 47g
4 1/2 tbsp (75mls) Milk Substitute
2 1/2 tbsp (45mls) Vegetable Oil
120g Sugar (I still found this a bit sweet, despite using less than the original, would probably try with 100g next time)
1 tsp Vanilla Paste (or extract)
1 tsp Vinegar (I increased this as acid helps the rise in gluten and egg free cakes)
25g Cocoa Powder (mixed with 75mls water)
175g Wheat Free Self Raising Flour
1/2 tbsp Baking Powder
35mls Maple Syrup
For method, please follow link
As it is a wetter mix, please adjust the cooking time by about 5 mins, or until it feels firm in the middle.