How to make a gluten free chocolate cake (Loopy Whisk)

Ingredients:

2 cups gluten free flour

1 1/3 cups caster sugar

1/2 cup cocoa (or cacao) powder

pinch salt

2/3 teaspoon xanthan gum

2 teaspoons baking powder

2 teaspoons bicarbonate of soda

1 cup of rapeseed oil

2 cups of soya milk

160g of dark chocolate

1 small tin of coconut cream

jam

sprinkles

Method:

  1. light oven 180C, 160C fan, 355F or gas number 4

  2. line 2 6” sandwich tins with baking parchment

  3. in a bowl sieve in the flour, sugar, cocoa powder, salt, xanthan gum, baking powder, bicarbonate of soda

  4. in a small jug add the oil and milk

  5. add the wet ingredients to the dry and mix in well

  6. bake for 40 minutes (until a cocktail stick comes out clean)

  7. cool

  8. remove from tins

  9. for the ganache break up the chocolate into small pieces.

  10. heat up half of the small tin of coconut cream.

  11. pour the hot cream over the chocolate and mix in well.

  12. gradually add the rest of the cold cream

  13. spread one side of the cake with jam

  14. spread the other side of the cake with cream

  15. sandwich cake together and pour the rest of the cream on the top

  16. add sprinkles

makes 10

(we used empty Gu pudding ramekins)

Ingredients:

200g of vegan digestive biscuits

4oz (100g) of vegan margarine

1 packet of silken tofu (349g)

400g of blackberries

1 tablespoon of agave syrup

vegan squirty cream vegan

chocolate chips

Method:

1. crush digestive biscuits into crumbs.

2. melt margarine in a saucepan.

3. add biscuits crumbs and stir in so they are stuck together.

4. put the biscuit crumb mixture into the bottom of the ramekins, smooth down with a teaspoon.

5. remove any excess from the tofu, no need to press, just remove any excess moisture. I emptied the packet over a sieve.

6. put tofu into food processor.

7. wash the blackberries.

8. add blackberries to food processor.

9. add agave syrup to food processor.

10. wizz up to blend thoroughly.

11. pour mixture into ramekins, on top of the biscuit crumb mixture.

12. smooth across with a teaspoon.

13. put in the fridge for a few hours.

14. just before serving top with squirty cream and chocolate chips.

Will keep in the fridge for a few days.

Ingredients

(serves 6):

700g of cooking apples

600g of blackberries

1 or 2 tablespoons of granulated or demerara sugar

10 oz of plain flour

5 oz of vegan margarine (I used vitalite)

5 oz of demerara sugar

Method:

1. Peel and chop up apples.

2. put apples in saucepan with a little water and 1 or 2 tablespoons of granulated or demerara sugar, leave to cook for about 10 minutes until soft.

3. wash blackberries.

4. grease a pie dish.

5. put stewed apples in.

6. put washed blackberries in and mix with the apples.

7. make the crumble by putting the flour, margarine and sugar into the food processor or by rubbing the fat into the flour until it resembles bread crumbs and then stirring the sugar through.

8. add crumble to fruit and smooth over the top evenly.

9. bake in the oven at 180 degree Centigrade for half an hour until golden.

10. take out of the oven and allow to cool for a few minutes before serving with custard, cream or ice cream.