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Gluten Free and Vegan Chocolate Cake

Makes 1 cake

Try baking this deliciously moist and scrumptious gluten free chocolate sponge cake that’s also vegan, it’s the ideal cake to bake for any special occasion.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • CAKE
  • 225g FREEE Self Raising Flour
  • 35g FREEE Chickpea Flour
  • 15g cocoa
  • 225g sugar
  • 150ml oil
  • 1 ripe banana
  • 150ml water
  • 1 ½ tsp vanilla extract
  • oil, for tins
  • FILLING
  • 100g vegan butter
  • 75g icing sugar
  • 1 ½ tbsp cocoa
  • TOPPING
  • 100g icing sugar
  • 1 tbsp cocoa
  • 2 tbsp vegan milk

Cakes

  1. Rub some oil around the inside of two 20cm/8” deep cake tins or insert cake liners. Pre-heat the oven.
  2. Sieve the self-raising flour, chickpea (or gram) flour and cocoa into a bowl and mix well.
  3. Put the sugar, oil, and banana into another bowl and beat until smooth.
  4. Add the water and vanilla and beat together well.
  5. Stir in the prepared flour mixture.
  6. Divide the mixture between the prepared cake tins.
  7. Bake for 25-30 minutes.
  8. Turn the cakes out on to a wire rack to cool.

Filling

  1. Put the butter into a bowl and beat it until it is light and fluffy.
  2. Sieve the icing sugar and cocoa into the bowl and stir until incorporated.
  3. Spread the filling over one sponge and place the other on top.

Topping

  1. Sieve the icing sugar and cocoa into a bowl and stir to combine.
  2. Add the milk and stir to make a paste.
  3. Tip the icing onto the top of the cake and allow it to roll down the sides.

Equipment

2x20cm/8” round cake tins and mixing bowl

Temperature

190˚C, Fan 170˚, 375˚F, Gas 5

Cooking time

25-30 minutes
Amazing recipe worked beautifully! The cake actually rose and didn’t then sink when cooking. Kids were delighted
By Felicity
30 Jan 2019

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Ingredients

Change Quantities:
  • CAKE
  • 225g FREEE Self Raising Flour
  • 35g FREEE Chickpea Flour
  • 15g cocoa
  • 225g sugar
  • 150ml oil
  • 1 ripe banana
  • 150ml water
  • 1 ½ tsp vanilla extract
  • oil, for tins
  • FILLING
  • 100g vegan butter
  • 75g icing sugar
  • 1 ½ tbsp cocoa
  • TOPPING
  • 100g icing sugar
  • 1 tbsp cocoa
  • 2 tbsp vegan milk

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