For me Christmas is such a difficult time of the year…food..is EVERYWHERE.
Not only do I eat on Christmas eve, on Christmas day, the second day of Christmas we eat the leftovers…on the 27th it’s my mum’s bday so…food again. And with food more presents of course.
Every year I bake a special cake, different every time but always with..chocolate. This year I have opted for something light, gluten free and vegan! The result was amazing, light but with frosting and with a nice layer of orange jam.. it is also part of my attempt to show my parents that healthy food can be good, tasty and easy to make. We are what we eat and this is one of my major goals for new year: trying to have a better diet, better food choices.
I am so inspired lately and I have found a lot of great girls on Instagram that are so inspiring.
So here is my vegan choco cake, perfect for every occasion!
3 cups gluten free flour
2/3 cup cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
2 tablespoons apple cider vinegar
2 cups soy milk (I used soy)
2/3 cup sunflower oil
2 teaspoons vanilla extract
1 3/4 cups brown sugar
Plus: orange jam
Sift together the flour, cocoa, baking soda, and salt. Place these dry ingredients in a large mixing bowl. Add the vinegar to the milk and beat until it’s frothy. Whisk in the oil, vanilla, and sugar.
Add the wet ingredients to the dry ingredients and mix them together. When ingredients are incorporated, stop mixing.
Pour the cake batter into a 18cm springform. Bake for 35-40 minutes, or until a toothpick comes out clean. When completely cool cut the cake in half and spread a thick layer of orange jam, if you want you can also spread some almond flakes. Enjoy!