Nogluten Recipes

Vickys Chocolate Birthday Cake Recipe

Vickys Chocolate Birthday Cake Recipe
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Cooking Time : 45 minutes
Serving : 12
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Prepare the ingredients before making Vickys Chocolate Birthday Cake in your home. Then, follow these steps below to serve Vickys Chocolate Birthday Cake for your family or friends.

Ingredients: Vickys Chocolate Birthday Cake

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

How to Make Vickys Chocolate Birthday Cake

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vickys Chocolate Birthday Cake in your home by yourself.

    Step 1
  • *Instead of my egg replacer you can use 2 normal eggs, 2 tbsp ground flax mixed with 6tbsp water until frothing or a commercial egg replacer. With all of these you'll need to add into the dry ingredient bowl 1/2tsp xanthan gum. My egg replacer already contains xanthan so that's why no amount listed in the ingredients
  • Step 2
  • Preheat the oven to gas 5 / 170C / 375°F and grease a 23cm or 25cm / 9 or 10inch springform cake tin
  • Step 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
  • Step 4
  • Whisk the sugar with the spread, milk, yoghurt and the mixed egg replacer. Add to the dry ingredients and beat well
  • Step 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
  • Step 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
  • Step 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
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