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Ingredients requirements Vickys Chocolate Birthday Cake, GF DF EF SF NF:

1. Require 170 grams - brown rice flour
2. Require 90 grams for corn starch
3. Provide 90 grams of potato starch (not flour)
4. Make ready 3 tbsp of unsweetened cocoa powder
5. Provide 2 tsp of baking powder
6. You need 2 tsp baking soda
7. Make ready 1/4 tsp for salt
8. Get 300 grams of granulated sugar
9. Get 50 grams for free-from butter/spread (I use Vitalite sunflower spread or gold foil Stork marg), melted
10. Take 200 grams coconut yogurt (any plain or vanilla flavoured will do, I use Koko free-from brand)
11. You need 3 tsp - Vickys Best GF Egg Replacer mixed with water accordingly, linked below
12. Require 160 ml - coconut milk, vanilla flavoured is great
13. Require for Chocolate Frosting
14. Need 185 grams of icing / powdered sugar
15. Need 2 1/2 tbsp cocoa powder
16. Need 100 grams dairy-free butter/spread
17. Provide 1 tbsp for coconut milk

Perfect combination of moist traditional carrot cake filled with fruits & nuts and topped with silky smooth cream cheese frosting. Rich & Moist Chocolate Cake Recipe. Thanks for watching please subscribe and like share. Cocoa powder makes sheet cake less stretchable, so you have to be careful not to overbake the cake.

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

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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