They say if you’ve been friends for five years, you’ll be friends for life. One of my best friends G (who actually blogs at yellowdiamondsinthelight.wordpress.com– check it out!) and I are coming up to our five-year anniversary but it honestly feels like I’ve known her for so much longer. Anyway, this weekend was G’s 21st so seven of my best girls came down to London for a weekend of celebrations … and cake! Selfishly, I made a wheat-free, dairy-free cake so I could join in. There is quite a few ingredients but, hey, you’re only 21 once right?
Disclaimer: Don’t be fooled by the relatively modest size of this slice, not only did I have a much larger slice at the time but we also came home in the early hours of Sunday morning and sat round the cake with forks… it was (dangerously) beautiful!
FOR THE CAKE (Adapted from recipe at BBC Good Food)
– 200g dark chocolate (at least 70%)
– 1 cup coconut oil
– 1/2 cup cold water
– 1 cup, 2 tbsp brown rice flour
– ¼ tsp bicarbonate of soda
– 1 tsp baking powder
– 2 1/2 cups coconut sugar
– ¼ cup cocoa powder
– 3 eggs
– 5 tbsp almond milk
– 1 tsp apple cider vinegar (or lemon juice)
FOR THE FROSTING
– 2 cans full-fat coconut milk (the type that when shaken does not sound liquidy- Thai brands are usually good.)
– 1/2 cup cocoa powder
– 1/4 cup syrup sweeter (honey, agave, rice syrup etc.)
– 2 tsp vanilla essence
TO MAKE THE CAKE
1. Preheat the oven to 140C and grease two round cake tins with a bit of coconut oil. Mix the milk and vinegar (to create buttermilk!) and place in the fridge for at least five minutes.
2. Create a double-boiler by placing a glass bowl over a saucepan of boiling water (make sure the bottom of the bowl is not actually touching the water!) Break 200g dark chocolate into pieces and put in the bowl along with the coconut oil and cold water. Warm through on a low heat just until everything is melted- don’t overheat.
3. While the chocolate is melting, sieve the flour, bicarbonate of soda, baking powder, coconut sugar and cocoa powder in a big bowl.
4. Beat 3 medium eggs in a bowl and add the buttermilk (milk and vinegar combo) that you made earlier.
5. Pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring until everything is well blended and you have a smooth, quite runny consistency. Pour this into the two tins and bake for 40-50 minutes- if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack/plate to cool completely.
TO MAKE THE FROSTING
1. Place the two tins of coconut milk in the fridge overnight. It should get super thick. If it doesn’t you may unfortunately have the wrong type and it won’t work for this recipe.
2. When ready, open the can and pour off the water so you are left with the solid white coconut cream. Pour into a bowl and add the other ingredients. Whisk until everything is combined and you have a bowl of frosting.
3. Sandwich the cake layers together with some of the frosting. Spread the rest on top of the cake. Decorate to taste (I absolutely covered it in hundreds and thousands).
4. Place cake in the fridge, to allow the frosting to set.