Chocolate Fudge Birthday Cake

I prefer to use things like coconut flour, almond flour or buckwheat in gluten-free baking, rather than gluten-free flour blends. But there’s one exception. This cake. I’ve made it for every birthday and celebration for the last few years (if it ain't broke) and it’s always a winner. It’s also easy to make, especially if you have a food processor. It is rich, chocolatey, fudgey gloriousness - just like birthday cakes should be. Finn loves it.

Ingredients

Cake

3/4 gluten-free, self-raising flour blend (I use Doves Farm)

1 cup raw cacao powder

2 teaspoons aluminium-free baking powder (gluten free) - I use Doves Farm

1/4 teaspoon pure vanilla powder (I use a brand called Zest & Zing)

1 cup maple syrup

1.5 cups almond milk, ideally homemade

Icing

1 cup raw cacao powder

1.5 cups coconut sugar (powdered into the texture of icing sugar in a high-speed blender or using the powder attachment of a Bamix)

1/3 cup unsalted, raw, grass-fed butter (I use this one)

1/4 teaspoon pure vanilla powder

1/4-1/2 cup almond milk, ideally homemade

Instructions

Preheat oven to 180ºc (160ºc fan).

Line two 20cm round cake tins with unbleached, chlorine-free parchment paper (I use a brand called ‘If You Care’). Fold over a piece of the parchment paper and draw round the base of one of the tins. Cut them out together and place one in the bottom of each cake tin. You can also grease the edges of the pan with a little butter or coconut oil, to avoid any sticking.

Make the icing first, so you don’t need to wash the food processor in-between.

Powder the coconut sugar in a high speed blender. You can also use the powder attachment of a Bamix. Whichever method you use, make sure the coconut sugar ends up with the texture of fine icing sugar.

Put powdered coconut sugar, cacao powder, butter and vanilla powder into a food processor (I use a Magimix). Combine well.

Using the small opening at the top of your food processor, slowly add the almond milk one tablespoon at a time. I find closer to 1/4 cup is best, as you don’t want your icing to be too runny. You do want to be able to spread it around the cake, though, so pulse a few times and check before you add more milk.

Using a spatula, remove the icing and place in a covered bowl. Leave on the counter top rather than the fridge, so you can spread it easily later.

You don’t need to clean out the food processor before making the cake batter.

Place all cake ingredients in the food processor and combine well, until you have a smooth, shiny batter.

Pour equal amounts of the cake mixture into the two pre-lined cake tins. Give each of them a little tap on the counter top, to remove any air bubbles.

Bake both together for 30 minutes.

Remove from the oven and allow to cool slightly. Remove from the cake tins and cool to room temperature on a wire rack.

Now it’s time to assemble your cake. Make sure it is completely cooled, or your icing will melt all over the place.

You can ice the cake one of two ways. Either a sandwich-style cake, with a layer of icing in the middle and one on top, or you can go one step further and also add icing to the sides of the cake, so its completely covered. I’ve done both and the photos here show examples of each. The first option is easier and I find the cake less likely to slip and slide around (as it’s easier to control). Again, it’s important not to have the batter too runny for either option - less almond milk rather than more is best, and it is easier to ice a cake with frosting that’s a bit too thick than too thin.

You can top the cake however you like. I tend to use dairy-free chocolate buttons (I like Ombar Buttons). Sometimes I stick with candles - I don’t only make this cake for birthdays though (any excuse). Raspberries or blueberries also work well.

Sing, slice, share and enjoy!