Vickys Chocolate Birthday Cake, GF DF EF SF NF
Vickys Chocolate Birthday Cake, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys chocolate birthday cake, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Chocolate Birthday Cake, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Vickys Chocolate Birthday Cake, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys chocolate birthday cake, gf df ef sf nf using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Chocolate Birthday Cake, GF DF EF SF NF:
  1. Take 170 grams brown rice flour
  2. Get 90 grams corn starch
  3. Prepare 90 grams potato starch (not flour)
  4. Take 3 tbsp unsweetened cocoa powder
  5. Take 2 tsp baking powder
  6. Prepare 2 tsp baking soda
  7. Take 1/4 tsp salt
  8. Get 300 grams granulated sugar
  9. Get 50 grams free-from butter/spread (I use Vitalite sunflower spread or gold foil Stork marg), melted
  10. Make ready 200 grams coconut yogurt (any plain or vanilla flavoured will do, I use Koko free-from brand)
  11. Get 3 tsp Vickys Best GF Egg Replacer mixed with water accordingly, linked below
  12. Prepare 160 ml coconut milk, vanilla flavoured is great
  13. Take Chocolate Frosting
  14. Make ready 185 grams icing / powdered sugar
  15. Take 2 1/2 tbsp cocoa powder
  16. Prepare 100 grams dairy-free butter/spread
  17. Get 1 tbsp coconut milk
Instructions to make Vickys Chocolate Birthday Cake, GF DF EF SF NF:
  1. Instead of my egg replacer you can use 2 normal eggs, 2 tbsp ground flax mixed with 6 tbsp water until frothing or a commercial egg replacer. With all of these you'll need to add into the dry ingredient bowl 1/2 tsp xanthan gum. My egg replacer already contains xanthan so that's why no amount listed in the ingredients - - https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking
  2. Preheat the oven to gas 5 / 170C / 375°F and grease a 23cm or 25cm / 9 or 10inch springform cake tin
  3. Mix the flours, cocoa, baking powder, baking soda, salt and xanthan gum into a bowl, mixing very well to ensure that they are well combined
  4. Whisk the sugar with the spread, milk, yoghurt and the mixed egg replacer. Add to the dry ingredients and beat well
  5. Pour the batter into the tin and bake for 30 - 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely
  6. To make the chocolate frosting, put the icing sugar and cocoa powder into a bowl. Add the spread and mix until well combined and fluffy. Add the milk as needed to thin the mixture. Spread evenly over the cooled cake
  7. Don't double this recipe to make a layer cake, for some reason it doesn't work out as well. Instead just mix a 2nd batch separately

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