We are currently selling a reduced range of our FREEE gluten free flours and foods in our web shop. Restrictions to quantities per order apply. For all orders please allow 3-5 working days for delivery.
Line a 23 x 33cm/9 x 13” baking tray with parchment and preheat the oven.
Put the cocoa and water into a bowl, mix into a paste and set aside.
Put the chickpea flour, baking powder and xanthan gum into a large bowl and stir to combine.
Add the water and oil and beat with electric beaters until smooth.
Beat in the caster sugar.
Add the prepared cocoa mixture and beat until smooth.
Sieve the flour into the bowl and stir to combine.
Tip the mixture into the prepared tin and spread it out to the edges.
Bake for 25 – 27 minutes.
Leave the cake in the tin for 2-3 minutes then carefully tip it out onto a clean tea towel and gently remove the parchment paper.
Using the tea towel to support the sponge, gently roll it up from the short end and leave to cool.
Sieve the icing sugar into a bowl, add the vegan butter and vanilla.
Beat together until smooth.
Gently unroll the cold sponge, spread the buttercream evenly over the inside, then roll the sponge up quite tightly from the short end, making sure the filling stays inside. You can use the tea towel to help with this.
Break the chocolate into small pieces.
Put the cream into a saucepan and bring it just to the boil.
Remove the pan from the heat, add the prepared chocolate and stir until smooth.
Spread the chocolate mixture all over the cake.
Drag a knife lengthways through the topping to create a log-like texture.
Chill until set.
Sieve a little icing sugar over the cake before serving.
23 x 33cm/9 x 13” baking tray, parchment paper, electric beaters, clean tea towel, mixing bowls and saucepan
180°C, Fan 160°C, 350°F, Gas 4
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