Kitchen cupboard chocolate cake

The kitchen cupboard struggle chocolate cake

A sweet and simple vegan and gluten free cake, made with just a handful of store cupboard ingredients.

While so many of us are spending more time at home than ever, bunkered down and trying our best to keep ourselves and others as safe as is humanly possible, getting back to basics and using the therapeutic tool of baking can help bring a much needed meditative catharsis and calm amidst the chaos.

If you’ve suddenly found yourself home schooling, get the kids involved. Baking is a science, and vegan/ gluten free baking is an actual form of magic I’ll have you know - that’s a multitude of skills you can say they’ve developed. A*’s all round! Good work, champs.

And obviously, no eggs are involved so bowl and spoon licks for their hard work are surely a joyful necessity? I’d say so!

Make it your own:

You can switch up the type of flour and sugar depending on what you’ve got in and use water or coffee to meet your own dietary needs.

And when it comes to toppings, leave it simple or go wild! Fresh fruit, nuts, toasted coconut, sprinkles - whatever you like, just go for it!

Ultimately, whatever you’ve got in will do the trick. You might get a slightly different texture, but it’ll be delicious. No ones going to send Paul Hollywood round to hook his thumbs through his belt loops and lunge at you whilst scolding you for your “diabolical efforts”. Get creative, have fun and enjoy!

Kitchen cupboard chocolate cake.

Author: Holly Anderson Hollytreekitchen.com

Allergy information: Gluten free, refined sugar free, dairy free, nut free, suitable for vegans.

Ingredients

300g gluten free self raising flour

200g sugar (I use coconut sugar - use what you have)

30g cacao powder or cocoa powder

1/2 teaspoon bicarbonate of soda

1 teaspoon baking powder

200ml vegetable oil (can use sunflower or coconut oil)

300ml boiled water or coffee

1/.4 teaspoon salt

2 teaspoons vanilla extract

1 tablespoon apple cider vinegar (can use lemon juice or another vinegar)

Ganache

150g dark chocolate

100ml coconut milk (can use boiled water)

Method

Preheat oven 170ºC. Grease and line a 9 inch cake tin.

Add all of the dry ingredients in a mixing bowl. Give it a good stir.

Pour in the oil and just boiled water or coffee and whisk until smooth. Quickly stir through the vinegar and vanilla and pour into your prepared tin.

Spread it out evenly and pop it into the oven. Bake for 25 - 30 minutes. Then, put a skewer into the centre of the cake, if it comes out clean, it’s done.

Leave to cool in the tin for a few mins before transferring to a wire wrack and leaving to cool completely.

To make the ganache, bring the water or coconut milk to the boil (kettle or pan on the hob) then pour over the chocolate and give it a good stir. If it doesn’t fully melt, pop it in the microwave for 10 second bursts, stirring in between, until beautifully melted and glossy.

Leave to sit at room temperature until needed, it will thicken and become lusciously spreadable.

Once your cake is fully cooled, swirl on lashings of the ganache; be as slap dash or as fancy as you like.

Sprinkle over any additional toppings, slice and enjoy!