Saturday, 13 July 2013

Gluten Free Chocolate Mint Cake

I've been learning to bake this week. Well, RElearning I should probably say. It seems I've done this several times - when I was young making fairy cakes with my nan, when I became vegan and now again to make it all gluten free. It's certainly been a learning curve and I've thrown out quite a few trays of doughy mess due to too much Xanthan Gum, too much flaxseed or maybe not enough liquid. Now there's a lesson, gluten free flours tend to be much more 'thirsty' than regular ones.
On my continuing quest for yummy cakes this week I came up with these mint chocolate 'fingers'. They are cake, except made in a tin and cut like brownies so they're in smaller portions (I AM trying to eat healthier). 


170g Doves Farm Gluten Free Self Raising Flour
170g Caster Sugar
230ml Soya Milk (Rice & Nut milks work too!)
100g Mint Chocolate Shavings
1 TSP Baking Powder
1 TSP Vanilla
Pinch of salt
2 TBSP Agave
1/4 cup of oil (I like raw pressed coconut, but sunflower is ok too)
2 TSP Ground Flaxseed

Start off by weighing your flour and sugar into a big mixing bowl. Mix a little to combine. Then add the rest of your dry ingredients.
Melt your chocolate in the microwave. If you are using coconut oil you'll want to warm this a little too as it's solid at room temperature.
In a seperate bowl measure the milk, oil, agave and vanilla and combine a little. Add wet to dry and combine into a nice cake batter.
Now add your chocolate, mixing well.
Place in a well oiled tin and bake at 180C for 25 minutes.

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