We did this cake for my son's 3rd birthday and it is the best dairy free chocolate cake I have had!!
Ingredients
Cake
250 gms of dark chocolate
225 gms of dairy free spread (I used Olivani)
6 large eggs separated
260gms caster sugar
75gms ground almonds
50 gms flour (sifted)
1 tsp baking powder
2 tsp vanilla extract
1 pinch of salt
Icing
1 1/2 cups of icing sugar
3 tbsp cocoa
2 tbsp melted dairy free spread
1 tsp vanilla extract
warm water for mixing
Method
1. Preheat oven to 175 degrees celsius. Grease a 25 cm cake tin - line the bottom with baking paper and the sides with strips of tinfoil.
2. Melt the chocolate and dairy free spread together gently over a low heat and reserve.
3. Beat the egg yolks and caster sugar together until thick, pale and creamy. Fold in the chocolate mixture. Fold in the ground almonds, flour and baking powder.
4. Whisk egg whites until they hold soft peaks but are not dry or grainy. Add a spoonful or two of whites to the chocolate mix to loosen it, then gently fold in remaining egg whites, vanilla and salt and pour into cake tin.
5. Bake for an hour or until a skewer inserted into the middle of the cake comes out clean but still moist. Allow the cake to cool in the tin, turn out and remove the paper and foil.
6. Put the icing sugar, cocoa, dairy free spread, and vanilla in a mixing bowl. Add water, little by little beating well so you have a spreadable paste. Spread all over the cake and allow to set.
