Vegan and gluten-free Easter chocolate cake

Name: Vegan and gluten-free Easter chocolate cake
Ingredients: 235 g gluten free flour ((we used a blend of the following: 100g whole oat flour, 100g white rice flour and 35g tapioca flour)); 200 g coconut flower sugar; 40 g cocoa powder; 1 tsp bicarbonate of soda; 1 pinch of salt; 130 g chocolate chips ((we used 65% vegan dark chocolate sweetened with coconut); 75 g coconut oil, melted; 1 tsp vanilla extract; 1 tsp apple cider vinegar; 230 g cold water; Rhythm 108 Swiss Chocolate Truffle Eggs; 120 g coconut oil at room temperature; 350 g icing sugar; Blue spirulina powder (natural food colouring); 1 tsp almond milk

A decadent vegan and gluten-free Easter chocolate cake that celebrates all things chocolate! The quantity of ingredients below makes one layer.

Brought to you by Rhythm 108

Vegan and gluten-free Easter chocolate cake recipe by Rhythm 108

A decadent vegan and gluten-free Easter chocolate cake that celebrates all things chocolate!

The quantity of ingredients below makes one layer. We tripled this to make a 3-layer cake. You can do this in batches or triple to amount below and then divide equally between 3 cake tins!

Make sure the coconut oil is at room temperature, the softer the better and easier to mix! Also, make sure the icing sugar is lump free, you can sift it into the coconut oil to make sure you end up with a smooth icing.

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Ingredients

235 g gluten free flour ((we used a blend of the following: 100g whole oat flour, 100g white rice flour and 35g tapioca flour))
200 g coconut flower sugar
40 g cocoa powder
1 tsp bicarbonate of soda
1 pinch of salt
130 g chocolate chips ((we used 65% vegan dark chocolate sweetened with coconut)
75 g coconut oil, melted
1 tsp vanilla extract
1 tsp apple cider vinegar
230 g cold water
Rhythm 108 Swiss Chocolate Truffle Eggs

For the icing

120 g coconut oil at room temperature
350 g icing sugar
Blue spirulina powder (natural food colouring)
1 tsp almond milk

Instructions

Line your cake tin with baking paper and grease the sides with a little coconut oil. Preheat the oven to 180 °C fan.

Weigh out the 3 types of flour, cocoa powder, salt and bicarbonate of soda. Sift them together into a large bowl. Then stir in the chocolate chips.

In a separate small bowl melt the coconut oil (you can do this on a low temperature in the microwave for 30 – 40 seconds)

Once melted, add the vanilla extract, vinegar and water. Pour into the flour mix along with the water. Stir to combine the ingredients but don't overmix.

Bake at 180 °C fan for 40 - 50 minutes. To check its ready, insert a knife or cake tester, if it comes out clean it's ready! Leave cakes to cool down in their tins and then remove from their tins onto a cooling rack to cool completely. The sponges need to make cold before you start icing them.

For the icing

Mix together the icing sugar and coconut in a large bowl with a wooden spoon. As it starts to come together add the milk and food colouring. The spirulina powder goes a looooooong way, so be sure just to add a tiny bit (a small pinch to start with) and mix it in fully before adding more. Once you’re happy with the colour, make sure the consistency of the icing is spreadable, it needs to be soft but hold together.

To assemble a 3 layered cake spread a quarter of the icing onto the first sponge. Then place the second sponge layer on top and spread another quarter of the icing on top. Place the final sponge layer on and cover the sides and top of the cake with the remaining icing. If you plan to do some piping work, make sure you leave enough icing for that.

Smooth the sides and top of the cake with a spatula and decorate with Rhythm 108 Swiss Chocolate Truffle Eggs.