Tara Humphries, everydaywithallergies.com
This recipe is free from eggs, dairy, gluten and nuts.
This is a rich, dense and beautifully moist chocolate mud cake. When avoiding milk, eggs and gluten it is hard to imagine that you could still enjoy something so decadent!
200g dairy-free margarine
200g dairy-free chocolate
1½ cups brown sugar
¼ cup cocoa
¼ cup water
1 cup plain flour or gluten-free plain flour
¾ cup self-raising flour or gluten-free self-raising flour
40 ml white vinegar
1 tsp vanilla
Preheat oven to 180°C. Grease and line a 24cm spring form cake tin with two layers of baking paper.
In a large saucepan place the margarine, chocolate, sugar, and water. Slowly heat until the margarine and chocolate has melted completely.
Sift the dry ingredients into a large bowl. Add the vinegar, vanilla and the chocolate mixture. Beat with an electric mixer until well combined.
Pour into the prepared tin. Bake in a moderate oven for 35-40 minutes until the cake is crispy on the top but still moist in the middle.
Allow the cake to cool completely then dust with icing sugar.