Rachel Khoo's free from everything chocolate cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rachel Khoo’ s free from everything chocolate cake By You Magazine - July 22, 2018 Long story. I was invited to a midsummer party one year and was asked to make a traditional Swedish chocolate cake (kladdkaka) but with the daunting request that it should be vegan, gluten-free and nut-free! So I embarked on a mission to make this free from almost everything but flavour. After much experimenting I did succeed, only for it to be eaten by a dog at the party. The dog was fine but the cake wasn’t. So it was roasted rhubarb with vegan ice cream for dessert instead. David Loftus SERVES 10-12 FOR THE CAKE 250g dates, pitted 90ml espresso or brewed strong coffee 80g ground flaxseeds 180ml vegetable oil (or you can use coconut butter, which will give the cake a slightly coconutty flavour) 1 x 400g tin of black beans, drained (reserve 120ml of the liquid for the batter) 80g good-quality cocoa powder 2 tbsp vanilla bean paste 2 tsp baking powder 1 tsp sea salt FOR THE ICING 2 very ripe avocados 4 tbsp cocoa powder 4 tbsp carob or maple syrup, or to taste a handful of mixed berries, for decorating 50g dark chocolate, grated 1. Preheat the oven to 200C/fan 180C/gas 6. Line a 21cm cake tin with baking paper. 2. Roughly chop the dates, place in a small heatproof bowl, then pour over the hot coffee. Put into a food processor and blend the dates to a sticky paste. Add the rest of the ingredients for the cake and blend until the mixture is perfectly smooth. Dollop the mixture into the prepared cake tin and use a palette knife or spoon to smooth the top. Bake for 30 minutes in the centre of the oven. When you insert a skewer, it should still come out slightly wet. Leave to cool for 10 minutes in its tin before transferring to a wire rack to cool. 3. To make the icing, scoop the avocados out of their skins and blend in a food processor with the cocoa and carob or maple syrup. Taste and add more syrup to your liking. 4. When ready to serve, transfer the cake to a serving plate. Use a palette knife to spread the icing over the top. Decorate with berries and finish with the grated chocolate. TOP TIP This batter can also be baked in muffin cases for individual cakes. Bake for 10 minutes. GET AHEAD The un-iced cake keeps for a couple of days when well wrapped, or can be frozen in an airtight container for up to a month. SAVE 25% ON RACHEL’S NEW BOOK The Little Swedish Kitchen by Rachel Khoo will be published by Michael Joseph on 26 July, price £20. To pre-order a copy for £15 until 29 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved