As it was my birthday this week, I thought it was only right to share a cake recipe with you… & as chocolate cake is my favourite, … a gluten-free and vegan chocolate cake is what I decided to go for! (Well it is MY birthday after all). These vegan cakes use ‘flax seed egg’ to replace hen’s eggs, which works really well to bind the mixture and results in moist and yummy cupcakes. The flax seed, cacao and buckwheat flour also increase the nutritional value of these cakes, so while they are still cakes, they are much better for you than the traditional Victoria sponge.
The addition of the almond butter in the icing mixture creates a fudge-like flavour and really compliments the cake.
- 1 Cup Buckwheat flour
- 2 Tbsp Ground flaxseed
- 5 Tbsp Water
- 1/2 Tsp Xantham gum
- 2 Tsp Baking powder
- 1 Tsp Cinammon
- 1/4 Cup Maple Syrup
- 1/2 Tsp Vanilla Essence
- 1/4 Cup Sunflower or other type of oil (coconut works well)
- 2 Tbsp Cacao Powder
- 1 Tbsp Almond Milk
- 1 Cup Icing sugar
- 1 Tbsp Cacao Powder
- 1 Tbsp Almond Butter
- 1-2 Tsp Almond Milk
- Add the 2 1/2 tbsp water to the ground flaxseed and leave to set for 15 minutes in the fridge.
- Pre-heat the oven to 180 degrees.
- Meanwhile, sieve the buckwheat flour, cinammon, cacao powder, baking powder, xantham gum and pinch of salt into a large mixing bowl, mix to combine.
- Add the maple syrup, vanilla, almond milk into the mixing bowl and combine with the flour mixture.
- After the 15 minutes is up, add the flaxseed mixture to the mixing bowl and stir to mix with the rest of the ingredients.
- Dollop dessert spoonful’s of the mixture into muffin cases and bake in the oven for around 10-15 minutes.
For the Icing:
- Sieve the icing sugar and cacao powder into a mixing bowl.
- Add in the almond butter and almond milk, mix to form a smooth paste.
- Pipe on top of the cakes.
Nb. if you want a thinner icing to drizzle over, add more almond milk to the mixture so it forms a drizzling consistency.