Individual Free-from Chocolate cake #MyCookbook

Name: Individual Free-from Chocolate cake #MyCookbook
Yield: 1 serving
Cuisine: British
Ingredients: Equivalent 2 eggs of egg replacer plus water for blending; 3 oz self raising GF flour, I use Doves; 1 tbs cocoa powder plus extra for dusting; Large pinch xanthan gum; Large pinch GF baking powder; 4 oz Vitalite plus extra for greasing; 4 oz caster sugar; 1 tbsp Soya yoghurt as needed, approx

Sonia Duthie @soniaduthiecooks

Bedfordshire

Designed for daughter No2 who is strong, determined and utterly deserves the biggest chocolate hug.
Egg free, dairy free, gluten free and yeast free but FULL of chocolate indulgence and hugs.

Sonia Duthie @soniaduthiecooks

Bedfordshire

Designed for daughter No2 who is strong, determined and utterly deserves the biggest chocolate hug.
Egg free, dairy free, gluten free and yeast free but FULL of chocolate indulgence and hugs.

Saved

Ingredients

1 serving

Equivalent 2 eggs of egg replacer plus water for blending
3 ozself raising GF flour, I use Doves
1 tbscocoa powder plus extra for dusting
Large pinch xanthan gum
Large pinch GF baking powder
4 ozVitalite plus extra for greasing
4 ozcaster sugar
1 tbspSoya yoghurt as needed, approx

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Steps

1

Heat oven to 170 degrees Celsius.
2

Lightly grease 2 large ramekins, fully dust with cocoa powder to provide a non-stick coating.
Line the base with a disc of baking parchment.
3

Whisk up egg replacer as per packet directions: 2 tsp replacer and 4 tbsp water, until thick and foamy like meringue.
4

Beat together margarine and sugar until very light and creamy.
5

Add “eggs” and fold in carefully to combine with a metal spoon.
6

Combine cocoa flour, xanthan gum and baking powder together and then sift into mixture a tablespoon at a time and fold in carefully with a metal spoon.
7

Fold in enough soya yoghurt to allow for a soft dropping consistency.
8

Divide the mixture between the two ramekins.
Bake for approx 15 - 20 minutes in the centre of the oven.
9

Cooking time will vary according to the size of your ramekins. Take care not to open the oven door too early to avoid a collapse.
Once cooked through, a cocktail stick will come out clean when inserted, leave to cool slightly in the ramekins and then tip out onto a cooling rack.
10

I made a “buttercream” from equal quantities of Vitalite and icing sugar beaten together until smooth and added some sifted cocoa for a deliciously chocolate flavour.
Sandwich the cakes together once fully cooled and decorate as desired.
11

The cake will keep for up tom5 days in a container.

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Cooksnaps

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Sonia Duthie @soniaduthiecooks

on November 22, 2020 21:28

Bedfordshire

MasterChef 2019 Quarterfinalist.I've loved cooking from an early age and, over the years, sharing my love of food, cooking and the benefits of eating well have become passions of mine.As well as now running my own small food business in my spare time, I also work in the NHS so I regularly see the negative impact poor nutrition and culinary knowledge have on the health of others so, I hope to encourage and inspire others to have a go in the kitchen, try new, healthier dishes and realise that cooking doesn't have to be complicated or time-consuming.You can follow me on Facebook and Instagram if you'd like to @soniaduthiecooksHappy Cooking.