Small Batch Gluten Free Vegan Chocolate Cake

subheading: Gluten free vegan chocolate sponges:

70 g (2½ oz) dark chocolate (60 to 70% cocoa solids), chopped

45 g (3½ tbsp) sunflower oil or other neutral-tasting oil of choice

110 g (⅓ cup + 2 tbsp) hot water

110 g (⅓ cup + 2 tbsp) non-dairy milk, room temperature (You can use almond, rice, soy or oat milk (provided that you’re not sensitive to oats), but I don’t recommend using coconut milk.)

30 g (2 tbsp) plain vegan yoghurt

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

130 g (1 cup + 1½ tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)

150 g (¾ cup) granulated sugar

25 g (4 tbsp) Dutch processed cocoa powder

1 tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ¾ tsp.)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

subheading: Vegan chocolate buttercream:

250 g (2¼ sticks) vegan butter block, softened (I used the Stork vegan butter block that’s available in the UK. However, most firm vegan/dairy free butter blocks will work well - just make sure that you don’t use a soft vegan spread.)

180 g (1½ cups) powdered/icing sugar, sifted

65 g (⅔ cup) Dutch processed cocoa powder

¼ to ½ tsp salt (you can adjust the exact amount to your personal taste)

120 g (4¼ oz) dark chocolate (60 to 70% cocoa solids), melted and cooled until lukewarm

Directions at theloopywhisk.com

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