Recipe of Vickys Chocolate Birthday Cake, GF DF EF SF NF Ultimate

Recipe of Vickys Chocolate Birthday Cake, GF DF EF SF NF Ultimate

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Vickys Chocolate Birthday Cake, GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys chocolate birthday cake, gf df ef sf nf recipe. To cook vickys chocolate birthday cake, gf df ef sf nf you only need 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Vickys Chocolate Birthday Cake, GF DF EF SF NF:

  1. Take of brown rice flour.
  2. Get of corn starch.
  3. Prepare of potato starch (not flour).
  4. You need of unsweetened cocoa powder.
  5. Use of baking powder.
  6. Provide of baking soda.
  7. Get of salt.
  8. Take of granulated sugar.
  9. Prepare of free-from butter/spread (I use Vitalite sunflower spread or gold foil Stork marg), melted.
  10. Provide of coconut yogurt (any plain or vanilla flavoured will do, I use Koko free-from brand).
  11. Prepare of Vickys Best GF Egg Replacer mixed with water accordingly, linked below.
  12. You need of coconut milk, vanilla flavoured is great.
  13. Get of Chocolate Frosting.
  14. Use of icing / powdered sugar.
  15. Prepare of cocoa powder.
  16. You need of dairy-free butter/spread.
  17. Provide of coconut milk.

Steps 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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