With a desire for chocolate cake (plus no eggs nor enough wheat flour on hand) I recently threw together this rather delicious creation. This cake is decadent yet light at the same time. A lovely classic chocolate cake that is vegan and also gluten free. 

Below are a few variations; wheat flour and eggs of course will work as I have based the below recipe on a cake recipe that does include eggs and plain flour. I’ve added raspberries but mixed berries, blueberries or no berries would also be lovely. Serve as is or if you love icing then why not add a chocolate ganache.

Happy baking x

Ingredients:

• 1 3/4 cup GF plain flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 3/4 cup sugar
• A pinch of salt
• 3/4 cup cocoa powder
• 1 tsp. cinnamon
• 2 Tbsp. chia seeds (or, if you would like to use eggs, you will need 2 eggs instead of chia seeds)
• ‘Vegan buttermilk’: 1 cup plant milk + 2 Tbsp. lemon juice (I used soy, but you could use any plant based milk, or dairy milk if you prefer)
• 1/2 cup oil (olive, canola, coconut)
• 2 tsp. vanilla essence
• 1 cup Espresso coffee (1-2 shots of espresso + boiling water to make up 1 cup of coffee)
• 100g dark chocolate, chopped
• Frozen mixed berries, blueberries or raspberries

Method:

Preheat your oven to 160 degrees Celsius (fan forced) and grease a round or square cake tin (I used a 23cm round tin).

Mix the 2 Tbsp. chia seeds with 6 Tbsp. of water in a little bowl and set aside until jelly- like. Also in a jug or mug mix together your milk plus lemon juice, stir and set aside for a few minutes, the milk should thicken.

In a large bowl combine all dry ingredients – flour, cocoa powder, cinnamon, baking soda, baking powder, sugar and salt. Then in a smaller bowl combine all wet ingredients – milk, oil, vanilla essence, your ‘vegan’ buttermilk and the chia jelly.

Then add your wet mixture to your dry mixture and combine either with a whisk or electric beater (if using a beater beat on low and stop when all is just combined, it’s best to avoid over mixing). As you are mixing slowly add the coffee bit by bit, the cake mixture should be quite runny. Add your dark chocolate chunks and stir in, then pour mixture into your prepared cake tin. Top with berries and bake for 35-40mins.

Allow to cool before removing from tin.

YUM.

Gestational Diabetes –

If you have GDM this cake can be suitable to enjoy occasionally (not everyday), I’d just suggest a few recipe adjustments. The amount you have is also important. I would suggest using 1/4 a cup sugar only (coconut sugar is a good choice), up to 1 cup of frozen berries and 50g only of sugar free dark chocolate. Once baked divide your cake into 20 slices – this provides a slice that isn’t too high in carbohydrates for a snack (in between meals) for most ladies with GDM. However, what is ideal for every individual varies so if your BGL management isn’t ideal speak with your Dietitian or reach out to me via email or social media.