Recipes

Chocolate Almond Cake

While I am not a fan of most "vegan" and "free-from" dishes (in this instance, gluten), this one is an exception. It is rich and moist and I think most people won't know it was lacking anything.

I've written the recipe for gluten-free, and put a "*" for items that you can get a vegan version if you like.

The original recipe can be found here:

https://www.ft.com/content/ec536a4c-8e61-11ea-a8ec-961a33ba80aa with thanks to Hanna-Johara Dokal.

Preparation

1. Pre-heat the oven to 160C / 320F / Gas mark 4

2. If you have apple sauce with chunks, blend it in a food processor until completely smooth.

3. Grease the baking tin

Method

1. Sieve the flour, cocoa powder and baking powder in a large bowl. Stir together so they're evenly distributed.

2. In a bain-marie, slowly melt the sugar, chocolate, butter and maple syrup until smooth.

3. Pour the chocolate mix into the try ingredients, then add the apple sauce and vanilla extract. Whisk together until a pourable batter has formed.

4. Pour in the batter to the pre-greased baking tin. Make on the middle shelf for 40-45 minutes (until a metal skewer comes out clean)

5. While the cake is baking, whisk together all of the icing ingredients (add more sugar or some cornflour if the spread becomes too soft).

6. Once the cake has fully cooled, cut in half. Spread the icing liberally on one side of the cake and sandwich the other half of the cake on top. Sprinkle with shredded almonds.

Alternative

If you can't find gluten-free flour, you can use gluten-free oats and process them until powdered, creating oat flour.