Gluten Free Vegan Chocolate Ring Cake

For all you Chocolate Lovers; Gluten Free, Sugar Free and Vegan, this gorgeous Chocolate Ring Cake ticks all the boxes and satisfies the most fussy eaters!

It’s simple to mix up your own gluten free flour using Nicoles instructions – so don’t be put off!

With all the other healthy and organic ingredients this cake is perfectly matched to a great cup of organic coffee or tea, or serve it as a dessert after your favourite meal.

Course Easy
Cuisine Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 slices

Ingredients

  • CAKE:
  • 3 cups self-raising gluten free flour see Notes below ingredients for my recipe mix
  • ½ cup Power Super Foods Ecuadorian Cacao Powder
  • 2 cups Loving Earth Organic Coconut Sugar
  • 1 tsp Peruvian Pink Sea Salt
  • 2 tsp Chef’s Choice Aluminium Free Bi-carb Soda
  • ½ tsp Simply Organic Ground Cinnamon
  • ¾ cup Loving Earth Organic Coconut oil
  • 2 tbsp white vinegar
  • 2 tsp Chef’s Choice Alcohol Free Pure Vanilla Extract
  • 2 cups lukewarm water
  • ICING:
  • 2 x80g Loving Earth 72% Dark Chocolate chopped
  • 3 tbsp Butter Me Up Vegan butter chopped
  • 4 tbsp Chef’s Choice Organic Coconut Cream
  • NOTES:
  • I make my own self raising flour mix in big batches. This is the flour mix & ratios I used for this particular recipe.
  • 3 cups Lotus Brown Rice Flour
  • 1 cup Lotus Potato Starch
  • ½ cup Lotus Organic White Rice Flour
  • ½ cup Lotus Tapioca Flour
  • 1 tsp Lotus Xanthan Gum

Method

  • Preheat the oven to 180°C. Grease a 12 cup bundt pan with coconut oil.
  • Combine the flour, cacao powder, coconut sugar, salt, bi-carb soda and cinnamon together.
  • Melt the coconut oil. Then combine with white vinegar, vanilla essence and water.
  • Combine the wet mix into the dry mix.
  • Pour mix into prepared pan and smooth over the top.
  • Bake in oven for about 40 mins (or until a skewer comes out clean).
  • Allow the cake to cool in the pan for 10 mins, before turning onto a wire rack to cool completely.
  • Once the cake has cooled down completely, you can make the icing.
  • Melt the chocolate, butter and cream over a double boiler. Stir until smooth.
  • Let the icing cool down till it begins to thicken. Pour the icing over the top of the cake and allow to run down the sides of the cake.
  • This cake is best eaten when cold.

 

Mr Vitamins