Vegan Baking

Free From Chocolate Cake Recipe

Finally I can sit down and share with you a wonderful recipe for a free from chocolate cake. As an aspiring vegan recipe creator I am always on a look out for the perfect chocolate cake recipe. 

Looking after and feeding my baby makes every 20 or so minutes very precious and productive at the same time. I am over the moon and madly in love with our youngest addition of the family, I am so grateful and feel so lucky and privileged to bring another amazing boy with us.

So when I was offered to try some items from the free from section in Tesco, I was delighted. One of the recipes that is a result of bringing new products to the kitchen is this vegan chocolate cake. I used the Tesco free from coconut milk, which is also very nice in my coffee, by the way. 

Surprisingly this time the recipe inspiration came from Nigella Lawson. I made this cake a week before I gave birth to our youngest son and I almost ate all of it myself. The cake was a real hit with the rest of the family. 

So here is what you need for the cake

1 ½ cups of all-purpose flour
1 ½ teaspoons of baking soda
½  of a teaspoon of sea salt
2 teaspoons of espresso coffee (mine is made in the Moka pot, but you can use instant coffee as well)  
¾ of a cup of unsweetened cocoa
1 ½ cups of Muscovado unrefined sugar
1 ½ cups of warm coconut milk (or any other plant milk)
6 tablespoons of coconut oil (90ml)
1 ½ teaspoons of apple cider vinegar


Put the flour, bicarb soda, salt, instant espresso and cocoa in a bowl and use a fork to mix.
Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients. You then pour into the prepared tin and bake for 35 minutes. You should check at the 30-minute mark to see if it’s finished. 
When it’s ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don’t want to overdo it.
Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.

While the cake is cooling down you can make the icing. I made a simple vanilla icing with coconut cream. Beat the coconut cream, adding icing sugar and vanilla extract until it becomes thick and leave in a fridge for about an hour. Serve with a few fresh blueberries and enjoy!

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