This is my gluten free version of Sarah Britton’s cake from her amazing book ‘My New Roots’
ingredients:
240g Doves Farm self raising flour
50g cocoa
1 tsp baking powder
half tsp sea salt
175ml maple syrup
310ml almond milk
6 tbsp melted coconut oil
2 tsp vanilla extract
1 tsp apple cider vinegar
for the icing:
300g soft dates
30g cocoa
quarter tsp sea salt
grated zest of one orange
125ml almond milk
Method:
Preheat the oven to 180 deg C and prepare a 20cm springform tin (I use ready sized greaseproof liners)
In a large bowl sift together the flour, cocoa, baking powder and salt. In a measuring jug combine the milk, maple syrup, coconut oil and vanilla extract. Pour the wet into the dry ingredients and combine well, whisk in the apple cider vinegar. Pour the cake batter into the prepared tin and bake for approx 50 mins until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for about 10 mins and then remove the tin and let the cake cool completely on a wire rack.
To make the icing use a food processor to blitz together the dates, cocoa, salt and orange zest and then with the processor still running gradually add the milk until you have a thick icing. Spread generously over the cooled cake.