Last week was a whirlwind of birthdays, I made three cakes in the matter of seven days for my brother, my mum and myself. As I have been trying to eat semi-healthy over the last year I have tried to cut out as much dairy and gluten as possible, also having people in the house that are dairy and gluten intolerable also makes baking a mission. I have spent many countless nights making gluten and dairy free cakes, cupcakes, brownies but none of them taste like a chocolate cake or they go as hard as rock the next day. 

During one weekend I went to a coffee and chocolate show and came across this company Love Cake they make gluten and dairy free pre packaged baking mixes. All of the baking mixes are divine, they have a whole range from lemon cake to chocolate pudding to brownies. Even though this cake mix it is out of a packet it is the most delicious gluten free and dairy free cake I have ever tasted and a huge plus it is fluffy and soft in the centre it just melts in you mouth and it lasted for three days with out going as solid as a rock, It was just as good the third day as the first.

Love Cake also do a line of organic cake mix and normal cake mixes also check out there website as they have other cake decorating items and recipes and ways to make all your baking vegan as well. check out the website here (sorry this is New Zealand made only and can only be bought in NZ). 


INGREDIENTS  Serves 12
  • 1 packet of love cake simply divine Chocolate cake mix.
  • 2 eggs (Room temperature)
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup Almond milk
For the icing on top.
  • 3 Tbsp Coconut Oil
  • 3 Tbsp Hot water
  • The packet of icing that came with the Love cake Divine chocolate cake mix.

STEP ONE
Line you cake tin and grease proof it with margarine not butter, pre heat you oven to 180 degrees Celsius.  


STEP TWO
Divide you egg white and yokes in to two different containers. Start whipping up your egg whites until they have soft peaks then add in you yokes and keep whipping on high speed until you get a very pale yellow soft peaks.


STEP THREE
In a separate bowl add in the dry mixture with the oil, milk and water and mix thoroughly till it is all combined and there is no lumps.


STEP FOUR
Fold your egg mixture into you chocolate mixture until just mixed. Be careful to not over mix otherwise you will lose the air in the cake.




STEP FIVE 
Poor in to your pre greased cake tin and stick it in the oven for 40 minutes. Until it is soft to the touch it pops back up.




STEP SIX
While your cake is cooling on the rack prepare you icing to go on top. 

TIP: If you are preparing a cake for a big group like I was,I would suggest to create two of these cakes and make a dairy free butter cream to go in the centre then cover the two cakes in the icing.


For the dairy and gluten free butter cream centre these are the ingredients you need.
  • 220g Olivani spread (margarine)
  • 3 C icing sugar
  • 1 t vanilla essence
  • 1 T almond milk or milk alternative
  1. Beat Olivani spread until light and creamy.
  2. Add vanilla essence and beat until combined.
  3. Sift in icing sugar and beat until combined, making sure to scrape down the sides of the bowl as you go.
  4. If the mixture becomes too lumpy add one tablespoon of almond milk to soften.
  5. Beat until well combined and icing is the right consistency for piping.
For a chocolate butter cream add ¼ - ½ cup of cocoa or to taste. 




STEP SEVEN
Once your cake it cool decorate your cake to your lining with some chocolate shavings or almonds on top. Cut it in to slices and sink you teeth in and indulge in a delicious rich chocolate cake.