A rich, moist gluten-free vegan chocolate cake made with rice milk and agave syrup, served with a cherry compote. Dairy-free, egg-free and full of flavour.
👩🍳 Method
1
Preheat oven to 140°C. Grease and line your cake tin.
2
Mix together the gluten-free flour, cocoa powder, light brown sugar, baking powder, bicarbonate of soda and xanthan gum in a large bowl.
3
In a separate bowl, whisk together the sunflower oil, rice milk and agave syrup.
4
Pour the wet ingredients into the dry and whisk until smooth.
5
Pour into the prepared tin and bake for 50–60 minutes until a skewer comes out clean.
