Vickys Chocolate Birthday Cake, GF DF EF SF NF

Source : Instead Of My Egg Replacer You Can Use 2 Normal Eggs 2 Tbsp Ground Flax Mixed With 6 Tbsp Water Until Frothing Or A Commercial Egg Replacer With All O...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 24, 2022

Step:

  1. Instead of my egg replacer you can use 2 normal eggs, 2 tbsp ground flax mixed with 6 tbsp water until frothing or a commercial egg replacer. With all of these you'll need to add into the dry ingredient bowl 1/2 tsp xanthan gum. My egg replacer already contains xanthan so that's why no amount listed in the ingredients

    https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking

  2. Preheat the oven to gas 5 / 170C / 375°F and grease a 23cm or 25cm / 9 or 10inch springform cake tin

  3. Mix the flours, cocoa, baking powder, baking soda, salt and xanthan gum into a bowl, mixing very well to ensure that they are well combined

    Vickys Chocolate Birthday Cake, GF DF EF SF NF recipe step 3 photo
  4. Whisk the sugar with the spread, milk, yoghurt and the mixed egg replacer. Add to the dry ingredients and beat well

    Vickys Chocolate Birthday Cake, GF DF EF SF NF recipe step 4 photo
  5. Pour the batter into the tin and bake for 30 - 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely

    Vickys Chocolate Birthday Cake, GF DF EF SF NF recipe step 5 photo
  6. To make the chocolate frosting, put the icing sugar and cocoa powder into a bowl. Add the spread and mix until well combined and fluffy. Add the milk as needed to thin the mixture. Spread evenly over the cooled cake

    Vickys Chocolate Birthday Cake, GF DF EF SF NF recipe step 6 photo
  7. Don't double this recipe to make a layer cake, for some reason it doesn't work out as well. Instead just mix a 2nd batch separately

    Vickys Chocolate Birthday Cake, GF DF EF SF NF recipe step 7 photo

Ingredients

  1. 170 grams brown rice flour
  2. 90 grams corn starch
  3. 90 grams potato starch (not flour)
  4. 3 tbsp unsweetened cocoa powder
  5. 2 tsp baking powder
  6. 2 tsp baking soda
  7. 1/4 tsp salt
  8. 300 grams granulated sugar
  9. 50 grams free-from butter/spread (I use Vitalite sunflower spread or gold foil Stork marg), melted
  10. 200 grams coconut yogurt (any plain or vanilla flavoured will do, I use Koko free-from brand)
  11. 3 tsp Vickys Best GF Egg Replacer mixed with water accordingly, linked below
  12. 160 ml coconut milk, vanilla flavoured is great
  13. Chocolate Frosting
  14. 185 grams icing / powdered sugar
  15. 2 1/2 tbsp cocoa powder
  16. 100 grams dairy-free butter/spread
  17. 1 tbsp coconut milk

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