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Decadent White Chocolate and Berry Cake (Gluten Free,Vegan)
Decadent White Chocolate and Berry Cake (Gluten Free,Vegan)
This recipe has been adapted from this much-loved lemon cake recipe - making for one deliciously moist and decadent while chocolate cake.
It is also gluten and dairy-free, and uses flaxseed as an egg replacement, so it can be enjoyed as part of a vegan diet.
This recipe has been adapted from this much-loved lemon cake recipe - making for one deliciously moist and decadent while chocolate cake.
It is also gluten and dairy-free, and uses flaxseed as an egg replacement, so it can be enjoyed as part of a vegan diet.
It is also gluten and dairy-free, and uses flaxseed as an egg replacement, so it can be enjoyed as part of a vegan diet.
Ingredients - Decadent White Chocolate and Berry Cake (Gluten-Free, Dairy Free, Vegan)
Cake:
1 and 1/2 cups caster sugar
3/4 cup oil (I use rice bran or rapeseed)
1 Tablespoon vanilla extract
Pinch salt
2 Tablespoons ground flaxseed
6 Tablespoons just-boiled water
3/4 cup dairy-free alternative to yoghurt (I use coconut yoghurt)
1/3 cup almond milk
1/3 cup almond milk
200 grams good-quality white chocolate
1 and 1/2 cups gluten-free flour, plus 2 Tablespoons extra to roll berries (I use Doves Farm gluten-free white flour; which is a mixture of rice, maize, buckwheat and tapioca flours)
1/2 cup ground almonds
1 teaspoon baking powder
3/4 cup frozen berries of your choice
To decorate:
Icing sugar, sifted
Icing sugar, sifted
Method
Preheat your oven to 190°C. Lightly grease and line a 23cm spring roll cake tin.
In a large bowl, whisk together the sugar and oil. Add vanilla extract and salt, whisking again to combine.
In a separate, smaller bowl, whisk together ground flaxseed and just-boiled water. Place this mix in the fridge and leave for five-seven minutes so that the flaxseed thickens as it absorbs the water. After this time, remove from fridge, re-mix and then add to your wet ingredients. Whisk all ingredients until smooth.
Add the dairy-free alternative to yoghurt and fold with a spatula to combine.
Separately, prepare your chocolate and milk. In a heavy-based saucepan, bring the almond milk to boil. Once simmering, remove from heat and add broken up white chocolate. Fold through with a rubber spatula until melted and smooth. Add this chocolate mix to the wet ingredients and mix to combine.
Sift in gluten-free flour and baking powder. Add ground almonds. Fold again until mixture is smooth and lump-free. Pour batter into your prepared cake tin.
Lightly sprinkle the berries in the remaining 2 Tablespoons of gluten-free flour. Place berries on top of the cake batter to decorate, as desired.
Bake for 55-60 minutes or until lightly browned and the cake bounces back when pressed lightly in the centre. A cake skewer, when inserted into the centre of the cake, should produce a cakey, not wet, mixture.
Cool the cake in the tin before transferring onto a wire lack. Once at room temperature, dust with a sprinkling of icing sugar.
This cake is lovely served as a dessert with a side of your favourite ice-cream.
Yields: 23cm cake
Prep time: 30 minutes | Cook time: 60 minutes
Eat: This cake is best eaten within three - four days, and it is also brilliant to freeze
Prep time: 30 minutes | Cook time: 60 minutes
Eat: This cake is best eaten within three - four days, and it is also brilliant to freeze