Hello everyone! I’m so happy to share this delicous gluten free vegan recipe with you as a mid week pick me up! This is from the wonderful Sam over at Oh! Hello. Sam’s space is so beautifully and simply laid out, and her posts always leave me feel uplifted, so I am utterly thrilled to be having her here to share not only her gluten free baking genius but vegan too!
Hi, I’m Sam and I blog over at Oh! Hello which is a lifestyle blog with some gluten free baking thrown in. I have been a reader of the lovely Tea In Your Twenties for quite some time so when Stephie contacted me to guest post I couldn’t say yes fast enough. I always really look forward to Stephies post about her diet and lifestyle choices, and I was especially interested to read about her taking on Veganuary. With that in mind, I have baked a recipe on their website, which I adapted to make gluten free, and I whilst I was nervous it turned out to be a hit. I look forward to the day when Stephie and I can enjoy a slice of this cake together, with a cup of tea of course!
250g Gluten Free Plain Flour Blend (I use Dove’s Organic)
1/4 tsp Xanthan Gum
350g Caster Sugar
85g Cocoa Powder
2 tsp Baking Powder
1 tsp Bicarbonate of Soda
125ml Coconut Oil (or whatever oil you have to hand)
2 tsp Vanilla Extract
250g Courgettes, grated
300ml Almond Milk (or other dairy free substitute)
375g Icing Sugar
1 1/2 tbsp Cocoa Powder
75g Soy Butter + extra for greasing (or again, dairy free sub of your choice)
4 1/2 tbsp Boiling Water
- Preheat the Oven to 180c
- Grease two 9inch cake tins with butter and line the bottom with baking paper.
- In a large bowl mix together the flour, xanthan gum, caster sugar, 85g cocoa powder, baking powder and bicarbonate of soda.
- In a jug mix together the almond milk, coconut oil and vanilla extract. Add this to the dry mixture and stir until combined.
- Add the grated courgette and mix well. You don’t need to peel the courgette before grating, in case you were wondering like I was.
- Divide the mixture between the two cake tins and bake in the oven for 25 minutes or until a skewer (or knife in my case) comes out clean. Leave to cool for at least 5 minutes before turning them out of the tins and leaving them on a rack to cool completely.
- For the icing – In a jug/bowl melt the butter with the boiling water. In another bowl, mix together the icing sugar with 1 1/2 tbsp of cocoa powder. Add the melted butter to the dry ingredients and stir until you have a smooth icing.
- Assemble the cake by covering the bottom layer in icing and putting the second cake on top. Spread the remainder of the icing on the top of the cake and serve.
I hope you find this recipe successful, it was so interesting to try a cake with no egg and I was pleasantly surprised by how I couldn’t actually tell. For the gluten-ful version make sure to check out the Veganuary website, there are lots of other great recipes to try there too!
Thank you so much for sharing Sam, and for perking up my working day with your lunch time emails! Can’t wait to meet properly for a vegan gluten free feast! If you can get to York, I know just the place!
Live life & get experimental with your cake x