I’m up bright and early this morning, (without the bright part because it’s currently very grey and dreary outside) as I very much need to play catch up with uploading all of my Bake Off Series recipes. For bread week, I obviously decided to opt for something sweet and indulgent, rather than a classic savoury bread. This double chocolate loaf cake is rich, gooey and just down right decadent. The thick layer of creamy chocolate frosting slathered on top just adds that extra touch of luxury to this recipe. I’ve also added in a touch of berry powder to give a hint of fruity flavour, which pairs beautifully with the richness of the chocolate.
This cake is gluten, dairy and refined sugar free.. so not your classic Bake Off style set of ingredients. However, for a gluten free cake, this stays really moist and doesn’t just fall apart when you slice it. If you’ve experimented with GF bakes in the past, then this problem will be all too familiar to you!
- 150g vegan butter
- 150g gluten free flour
- 30ml canned coconut milk 150g coconut sugar
- 3 whole eggs tsp baking powder
- 1/3 tsp bicarb 30g cocoa powder
- Pinch salt Chocolate chips
- 2 heaped tbsp cashew butter
- 4 tbsp honey
- 4 tbsp cocoa powder
- Almond Milk as needed
- Tbsp Good Guru Good Berries Powder
Preheat your oven to 180c and line a loaf tin with grease proof paper. In a mixing bowl, combine the coconut sugar and vegan butter and cream these together.
Crack the eggs in one at a time and beat these into the sugary mixture, along with the coconut milk.
Next, fold In all of your dry ingredients and continue to do so until you’re left with a silky, smooth chocolate cake batter.
Carefully mix through the chocolate chips and pour the batter into your lined loaf tin. Pop this into the oven for 30 minutes, then cover and bake for an additional 10-15 minutes. You could also lower the temperature to 170c and bake for an extra 10 minutes, but be sure to keep an eye on the loaf to prevent burning.
Once the cake has cooked, remove from the oven and allow to cool a little before transferring to a wire wrack to cool down completely.
Meanwhile, for your chocolate frosting, mix together the cashew butter, cocoa powder and honey. Then, whilst mixing, drizzle in the almond milk until you’re left with a thick, luscious frosting consistency. Stir through the berry powder and adjust any sweetness or chocolate flavour to taste.
When your cake has cooled fully, spread over a generous layer of your frosting and decorate as you desire.