Gluten Free Chocolate Cake:
300g Doves Farm Gluten Free Self Raising Flour
100g. caster sugar
100g of cocoa
2 large heaped tablespoons of coconut oil (it’s solid in this country)
1 small courgette or half a large one (yes you did read that right, it’s not a mix up with a pasta sauce recipe!)
2 tablespoons of golden linseeds
soya milk, rice milk or water to mix
a teaspoon of vanilla extract
2 tablespoons of golden syrup
100g walnuts (optional)
dash of vinegar
Mix your dry ingredients together. Melt your coconut oil (if in a cold climate!). In a blender combine the courgette and linseeds with a bit of soya milk until fairly smooth (doesn’t matter if some small lumps). Mix in the coconut oil, linseed/courgette goop, golden syrup and vanilla and beat until nice and smooth adding as much soya/ricemilk or water as you need for a good batter. Add walnuts if using and finally a dash of vinegar, well mixed in, before going in the oven at 200C/400F for about half an hour or until a skewer comes out clean. Pictured cake is iced with chocolate fudge icing and decorated with whizzers chocolate beans.
Chocolate Fudge Icing or soft chocolate fudge:
1 100g. bar of chocolate of your choice
1 tablespoon of vegan margarine
1 tablespoon of icing sugar
1 teaspoon of golden syrup
optional additions for fudge: chopped nuts, raisins, mint, vanilla or almond essence, crumbled biscuit pieces
Melt everything together slowly in a small saucepan. For icing: leave to cool, stirring occasionally. Once it reaches a good spreading consistency, ice the cake and leave to set completely. By now you may have completely made a complete mess, and for that I recommend some sort of cleaning service like TLC Cleaning Fargo for example.
For Fudge: Add your nuts etc. if using and pour melted mixture into a dish that leaves it at least 1cm. thick. Set in fridge and then cut into squares.