Chocolate & Walnut Cake (GF) (DF)
This cake is based on a Delia recipe, but altered to make it #glutenfree and #dairyfree. I used coconut sugar as it’s unprocessed and I love the caramel undertones it brings to recipes, but you can sub regular granulated sugar. I was going to fill the cake with whipped coconut cream, but I didn’t have any so used a dairy-free butter cream instead. I doubled the recipe to make a giant cake that will feed 15 people as it was for the Stand Up to Cancer Bake Off in the Cookpad HQ.
Chocolate & Walnut Cake (GF) (DF)
This cake is based on a Delia recipe, but altered to make it #glutenfree and #dairyfree. I used coconut sugar as it’s unprocessed and I love the caramel undertones it brings to recipes, but you can sub regular granulated sugar. I was going to fill the cake with whipped coconut cream, but I didn’t have any so used a dairy-free butter cream instead. I doubled the recipe to make a giant cake that will feed 15 people as it was for the Stand Up to Cancer Bake Off in the Cookpad HQ.
Open in Cookpad AppSteps
- 1
Pre-heat the oven to 180C and line a rectangular brownie tin with parchment paper.
- 2
Melt the chocolate in a Bain Marie (a bowl placed over a gently simmering saucepan of water). When the chocolate is melted, stir in the olive oil and set the bowl to one side to cool.
- 3
Mix all of the dry ingredients together in a large mixing bowl.
- 4
When the chocolate mix is cool, stir in the beaten eggs, then add the chocolate/egg mixture to the dry ingredients. Stir well to fully mix.
- 5
Pour the batter into the lined tray and bake for 15-20 minutes, until a skewer inserted into the cake comes out clean. Allow the cake to cool for 10 mins in the pan, the. Turn into a wire rack to cool completely.
- 6
When the cake is completely cool, cut it in half lengthways so that you have two oblong cakes.
- 7
For the buttercream, beat together the margarine, cocoa powder and icing sugar until smooth. Use the chocolate cream to sandwich the two halves together.
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