Raspberry Chocolate Cake

serves 12

THIS IS A DELICIOUSLY DECADENT-LOOKING CAKE, WITH A RICH CHOCOLATE ICING ON TOP AND FRESH, ZINGY RASPBERRIES.

ingredients

vegan and gluten-free margarine, for greasing

300 g/10½ oz gluten-free plain flour

50 g/1¾ oz vegan and gluten-free cocoa powder

½ tsp xanthan gum

1 tsp gluten-free baking powder

1 tsp gluten-free bicarbonate of soda

½ tsp salt

300 g/10½ oz granulated sugar

375 ml/13 fl oz gluten-free soya milk

125 ml/4 fl oz rapeseed oil

7 tbsp gluten-free seedless raspberry jam

1 tsp vanilla extract

icing

45 ml/1½ fl oz gluten-free soya milk

85 g/3 oz vegan and gluten-free dark chocolate, broken into small pieces

60 g/2¼ oz vegan and gluten-free icing sugar

1 tbsp maple syrup

fresh raspberries, to decorate

1 Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 23-cm/9-inch round cake tin and line with baking paper.

2 Sift the flour, cocoa, xanthan gum, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.

3 Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Turn out and leave to cool completely on a wire rack before icing.

4 To make the icing, heat the soya milk in a small saucepan over a medium heat until it reaches boiling point, then drop the chocolate into the pan and stir until completely melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake, using a palette knife. Top with a few fresh raspberries before slicing and serving.

Cook's Tip: Substitute unwaxed, gluten-free orange marmalade for the raspberry jam and decorate with sliced unwaxed oranges dipped in melted vegan and gluten-free chocolate.

Recipe from Vegan & Gluten-Free Baking