This is a simply divine chocolate cake, it’s gluten free and of course diary free so it comes as no surprise that unlike it’s traditional counterpart its low calorie and will leave you feeling light and fluffy. I have to say this is one of my favourite cakes and goes perfectly with a delicious glass of fresh almond milk.

This was simply delicious, it’s soft melt in your mouth texture combined with the intense icing was a real treat. If you feel you want to indulge without the guilt this is the perfect recipe for you.

So lets begin..

Fo the sponge cake you will need…

2 silicon circular cake tins

400g gluten free self raising flour

400g of dairy-free margarine

400g organic brown sugar

4 tablespoons soya yoghurt

2 tablespoons of agave nectar

3 tablespoons of coconut milk

85g of organic cocoa powder

Okay now for the chocolate frosting …

300g icing sugar

5 tablespoons of organic cocoa powder

150g dairy free margarine

2 table spoons of agave nectar

To decorate you will need a few handfuls of fresh organic strawberries and red currents.

A selection of some ingredients, I strongly recommend these brands as they worked perfectly for this recipe.
A selection of some ingredients, I strongly recommend these brands as they worked perfectly for this recipe.

before you begin preheat your oven at 200 degrees C gas mark 5, Okay now for the fun part

  1. Add your margarine and sugar into a glass bowl using a hand held mixer beat until they are light and fluffy, add the yoghurt and agave nectar mix until fully combined.
  2. Now slowly sieve in the flour and fold in using a large spoon, mix in the coconut milk to create a silky smooth mixture.
  3. Now evenly divine the mixture between your 2 cake tins and place in your preheated oven, these will bake for around 20/25 minutes or until a knife test comes out clean.          Now while they are cooking make sure your kitchen is tidy!    The icing is super simple.  1) In a glass bowl combine your dairy free margarine and agave nectar, using your high speed whisk combine the 2 until smooth.                                                                          2)Add in the icing sugar and cocoa butter until your mixture forms stiff peaks. Now remember you can not decorate until your cake has cooled for a few hours.                                                                                                                                                                        To decorate: Sandwich the 2 cakes together using the chocolate frosting, then completely smoother the remaining frosting over the cake. Finally throw your fruits over the cake in any way you fancy, and there you have it, A delicious chocolate cake to be proud of.

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    Yeay a wonderful chocolate cake