A dairy and gluten free cake that is a complete success – we had to stop everyone scoffing the lot immediately! You can shove this together very quickly and it stays moist and delicious for a few days (if you can stop everyone eating it). Ginger and chocolate are, or course, a winning combination!
90 g rapeseed oil
90 g agave syrup
1 large egg
100 g soya yoghurt
100 ml almond milk
100 g ground almonds
125 g gluten free self raising flour
1 tsp baking powder
100 g dark chocolate
60 g stem ginger
flaked almonds to decorate
1. Preheat the oven to 200°c. Prepare a loaf tin, lining it with non stick baking parchment.
2. In a large bowl combine all the wet ingredients. Next sieve the flour and baking powder into the bowl and stir until just blended. Fold in the chocolate, ginger and almonds. Beat the ingredients together with a wooden spoon, it should be quite a wet mix. Carefully mix in the chocolate and ginger and pour the mixture into the loaf tin. Top with the flaked almonds.
3. Bake at 200°c for 15 minutes and then reduce the temperature of the oven to 180°c for a further 15-20 minutes. If the top looks like it’s burning, cover with a sheet of tinfoil in the oven. Check the cake is cooked by inserting a skewer – if it comes out clean, you’re sorted!
4. Leave the cake to cool for at least 10 minutes in the tin, before removing and leaving to cool completely on a wire rack. Serve slices of the cake with tea or coffee for very happy customers!
