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The ingredients needed to make Vickys Chocolate Birthday Cake, GF DF EF SF NF:
- Prepare 170 grams brown rice flour
- Provide 90 grams corn starch
- You need 90 grams potato starch (not flour)
- Provide 3 tbsp unsweetened cocoa powder
- Provide 2 tsp baking powder
- Get 2 tsp baking soda
- Provide 1/4 tsp salt
- You need 300 grams granulated sugar
- You need 50 grams free-from butter/spread (I use Vitalite sunflower spread or gold foil Stork marg), melted
- Prepare 200 grams coconut yogurt (any plain or vanilla flavoured will do, I use Koko free-from brand)
- Get 3 tsp Vickys Best GF Egg Replacer mixed with water accordingly, linked below
- Get 160 ml coconut milk, vanilla flavoured is great
- Use Chocolate Frosting
- Get 185 grams icing / powdered sugar
- Prepare 2 1/2 tbsp cocoa powder
- You need 100 grams dairy-free butter/spread
- You need 1 tbsp coconut milk
Steps to make Vickys Chocolate Birthday Cake, GF DF EF SF NF:
- Instead of my egg replacer you can use 2 normal eggs, 2 tbsp ground flax mixed with 6 tbsp water until frothing or a commercial egg replacer. With all of these you'll need to add into the dry ingredient bowl 1/2 tsp xanthan gum. My egg replacer already contains xanthan so that's why no amount listed in the ingredients - - https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking
- Preheat the oven to gas 5 / 170C / 375°F and grease a 23cm or 25cm / 9 or 10inch springform cake tin
- 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
- Whisk the sugar with the spread, milk, yoghurt and the mixed egg replacer. Add to the dry ingredients and beat well
- 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
- 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
- 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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