Classic Chocolate Fudge Cake (Gluten Free)

Cakes, Uncategorized

I can never understand why gluten free options are, not always but so often, dry, dense and disappointing. I’m not a coeliac myself and am not a fan of demonising gluten, however, if you are genuinely unable to enjoy it then I’m a firm believer that there should and can be delicious alternatives! This cake is the first of many gluten free versions of classic baking staples I’m planning, and seriously, it’s so moreish it brings a tear to my eye (deeply melodramatic but you get the message).

Ingredients

For the cakes (makes one 7-8 inch sandwich cake)

  • 200g ground almonds
  • 1tsp bicarbonate of soda
  • generous pinch salt
  • 175ml boiling water
  • 2tsp instant coffee
  • 80g cocoa powder
  • 300g golden caster sugar
  • 5 eggs
  • 225ml vegetable oil

For the ganache 

  • 300ml double cream
  • 200g 70% dark chocolate
  • 100g mik chocolate

Method

  1. Preheat the oven to 180c. Grease and line two 7-8 inch cake tins.
  2. Stir the almonds, bicarbonate of soda and salt together in a small bowl. Mix the cocoa, coffee and boiling water together in a jug until smooth and set aside.
  3. Beat the eggs, oil and sugar in a large mixing bowl (or in a stand mixer with paddle attachment) until pale and thick.
  4. Add the cocoa mix and continue whisking until you have a fairly liquid cake batter with no streaks. Add the almond mixture down the side of the bowl and fold in gently.
  5. Split the batter between the two tins and bake for 35-45 minutes until a skewer comes out with only a few moist crumbs attached.
  6. While the cake is baking, make the ganache. Finely chop the chocolate and pop it in a heatproof bowl. Meanwhile, pour the cream into a saucepan and set over a medium heat. When it reaches scalding point (just before a simmer), take off the heat and pour directly over the chocolate. Let it sit for a couple of minutes, then stir to create a smooth, glossy ganache. Allow this to cool and thicken to a spreadable consistency (15 minutes in the fridge once cooled to room temperature helps achieve this).
  7. Once the cakes are baked leave to cool in the tins for 10 minutes before transferring to a wire rack.
  8. To assemble your cake, level off your cakes if necessary, then fill and cover with ganache.

Enjoy!

Rhubarb & Mixed Nut Flapjacks (Vegan/ Dairy Free)

Biscuits

These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.

Ingredients:

Flapjack base:

  • 75g coconut oil
  • 175g peanut butter (or another nut butter ie. almond, cashew)
  • 150g dark brown soft sugar
  • 4tbsp golden syrup
  • 300g porridge oats

Filling and topping:

  • 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
  • 200g flaked almonds
  • 75g pecans
  • 75g brazil nuts
  • 100g caster sugar
  • 2tbsp water

Method:

  1. Preheat the oven to 180c. Grease and line a brownie tray.
  2. For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
  3. For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
  4. Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
  5. Cool then slice into bars.

 

Enjoy!