Name: Dairy and wheat-free chocolate cake
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 1
Ingredients: Olive oil, for greasing; 750mls (3 cups) soy milk; 40.00 ml white vinegar; 295g (2 cups) rice flour; 90g (1 cup) soya flour; 95g (1 cup) cocoa powder; 12.00 gm baking powder; 550g (2 1/2 cups) raw sugar; 60mls (1/4 cup) olive oil; 4 eggs; 34.80 gm vanilla essence

Dairy and wheat-free chocolate cake

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Prep Time:
10 minutes

Cook Time:
80 minutes

Total Time:
90 minutes

Indulgent chocolate cake, perfect for dairy and gluten-free diets.

Ingredients:

Olive oil, for greasing
750mls (3 cups) soy milk
40.00 ml white vinegar
295g (2 cups) rice flour
90g (1 cup) soya flour
95g (1 cup) cocoa powder
12.00 gm baking powder
550g (2 1/2 cups) raw sugar
60mls (1/4 cup) olive oil
4 eggs
34.80 gm vanilla essence

Instructions:

Lightly grease a 26cm springform pan by brushing it with oil.
In a medium bowl, mix soy drink and vinegar. In a large bowl, sift together rice flour, soya flour, cocoa powder, and baking powder. Stir in sugar.
Combine oil, eggs, and vanilla essence with the soy drink mixture, whisk until smooth. Gradually add half of the soy mixture to the dry ingredients, beat with electric beaters for 2 minutes until combined. Follow by adding the remaining soy mixture and beat for another 2 minutes until well incorporated.
Transfer the mixture into a greased pan and bake in a preheated oven for 1 hour 20 minutes or until a skewer inserted into the center comes out clean. Let it cool for 5 minutes before flipping it onto a wire rack to cool completely.

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