Who loves chocolate? Well now you can have your cake and eat it too!
This gluten free vegan chocolate sponge cake recipe is one of my absolute favourites. It was my breakthrough chocolate cake recipe and every other recipe I create from now on is based on this.
In my early days of free from food as a cake seller, this cake was incredibly popular in shops around Manchester such as The Eighth Day Coop and
With this cake I like to use dark and rich flavours. 72% dark chocolate is my personal favourite and dark muscavado sugar as the rich sweetener.
My secret ingredient in this cake is pureed beetroot. I have tried the recipe with and without, I’ve done blind tests on friends and family and they all without a doubt prefer the cake with beetroot. It adds such a fantastic earthiness that really accentuates the depth of the dark chocolate.
My tip for making this cake is have everything ready to go. You want to get all the hot ingredients mixed in and then put the cake in the oven as fast as possible. If the cake batter is allowed to sit and go cold before it goes in the oven, the cake will become like a brownie once it cools. Not necessarily a bad thing, but I couldn’t call it cake… :p
The Best Gluten Free Vegan Chocolate Sponge Cake Recipe! (nut free, dairy free, egg free, paleo)
Makes: 6 cupcakes/8″ round cake tin
- 150g dark muscavado sugar
- 100g coconut flour
- 200g rice flour
- 1 ½ teaspoon gluten free baking powder
- ¾ teaspoon bicarbonate of soda
- 150ml light olive oil, plus extra for greasing
- 2 tablespoon cider/white wine vinegar
- 250ml boiling water
- 50g cocoa powder
- 150g Eat Allergy Safe 72% chocolate drops
- 100g pureed cooked beetroot
Preheat your oven to 170°C /150°C fan/gas mark 4 and prepare your cupcake tray with cases or grease & line 8″ round cake tin.
Add all the dry ingredients (sugar, flours, cocoa powder) to a mixing bowl and mix.
Melt your chocolate in a bowl over simmering water or in the microwave.
While your chocolate is melting, measure out the oil, boiling water and vinegar and put into a jug.
Now add the jug contents to your mixing bowl. Mix until fully incorporated.
Quickly add the pureed beetroot and the melted chocolate and mix until full incorporated.
Spoon into your cake pan or cupcake cases.
Bake in the oven on a middle shelf for 25-30 mins.
To check they are done, use a knife or skewer to poke the middle of a cake. If the blade comes out clean, the cake is done. If there is some batter stuck to the blade, put the cakes in the oven for a bit longer.
Cool in their tins until they are warm to touch then transfer to a cooling rack.
Once cool, decorate with yummy vegan icing.
Like this gluten free chocolate cake? Then you’ll LOVE these gluten free vegan chia seed chocolate brownies! Click here to take a look.