Chocolate Fudge Cake

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Our chocolate cake, is no ordinary chocolate cake! Using our versatile Anything But Ordinary Plain Flour proves you CAN have gluten free chocolatey goodness and still feel decadent and a little bit naughty!

Gluten Free · Vegan · Refined Sugar Free

Makes one 20cm/8inch round · Serves 12-14

Ingredients

Dry Mix

225g / 1½ cups Anything But Ordinary Plain Four

80g / ⅔ cup cocoa

75g / ½ cup powdered coconut sugar

2 teaspoons baking powder

¼ teaspoon bicarb soda

¼ teaspoon salt

Wet Mix

250ml / 1 cup soy milk

2 teaspoons apple cider vinegar

250ml / 1 cup apple juice, divided in half

120g dates pits removed (medjool are sweetest but dried okay to use)

1 teaspoon instant coffee (can be decaf)

125ml / ½ cup grapeseed oil

125ml / ½ cup maple syrup

½ teaspoon psyllium husk powder

2 teaspoons vanilla extract

Chocolate Frosting

80g / ⅔ cup sweet rice flour (see note)

60 g / ⅓ cup + 2 teaspoons powdered coconut sugar

40g / ⅓ cup cocoa

90ml / ⅓ cup + 2 teaspoons soy milk

30ml / 1 tablespoon + 2 teaspoons maple syrup

2 teaspoons vanilla extract

Method

Preheat oven to 170°C.
Line the base of a 20cm / 8inch round cake tin with baking paper.

Mix soy milk with apple cider vinegar and set aside to curdle.

In a small saucepan measure half a cup of apple juice. Add roughly chopped dates and coffee.
Stir over a low heat letting it come to a simmer.

Remove from the heat as soon as the liquid is absorbed and mash it to a paste in the pan.
Set aside.

Sieve the Anything But Ordinary Plain Flour, cocoa, coconut sugar, baking powder, bicarb soda and salt into the bowl of a mixer or a bowl suitable for hand held beaters.

Add the soy milk, date paste, oil and maple syrup. Beat on medium speed for 2 minutes.

In a small jug measure half a cup of apple juice and mix in the psyllium husk powder.
Do this just before needed otherwise it can gel too much for easy mixing.

Add this to the mixer bowl with the vanilla.
Beat again for 1 minute.
Make sure the sides of the bowl have been scraped to incorporate everything before beating.

Tip into prepared cake tin and bake for 50-60 minutes, rotating it halfway.
A skewer will come out relatively clean.
It is a fudge cake and because of its density you may have some residue of cake on a skewer when testing if done but not of a wet consistency.

Cool on a wire rack for 20 minutes then run a knife around the edge to loosen before tipping out to completely cool.

Once cold ice with Chocolate Frosting.

Store covered in the fridge and let sit at room temperature for a bit before serving.

Will keep for about 5 days.

Chocolate Frosting

Sieve rice flour, coconut sugar and cocoa.

Combine soy milk, maple syrup and vanilla then mix into sieved ingredients until a lovely smooth consistency.

Let stand for 5 minutes before spreading over the cold cake, letting it run down the sides.

Notes

Powdered coconut sugar is coconut sugar blended at high speed to a powder.

Sweet rice flour, also called glutinous rice flour is
available in the Asian section of some supermarkets otherwise from an Asian specialty store. It is gluten free.

This refined sugar free and gluten free Choc Fudge Cake can easily be converted to a non vegan cake by replacing the soy milk with dairy milk, the oil with softened butter (room temperature - NOT melted) and the apple juice and psyllium husk powder with 2 eggs. Method is exactly the same. Baking time may vary slightly.