Gluten free chocolate cake/flan case

Its a cold, wet, afternoon … again. I’m a bit weary, and feel like I’m fighting off a cold. So now is the time to reach for those great piles of vegetables we vegans are always consuming .. Isn’t it?  … Nope!

I want cake.

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This was a quick, thrown together recipe, that came out nicely and reminds me very much of the pre-made flan cases … Which has to be usable at a future point .. Also there’s no added fat in the batter so it is slightly healthier .. Maybe .. Until the toppings anyway!

I’m presently lacking a full sized oven, so am using a toaster oven which is handling every challenge I throw at it!

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So, what do I need

200 ml almond milk

2 heaped teaspoons chia seeds

200g gluten free plain flour

1.5 teaspoons of gluten free baking powder

30g Cocoa powder

75g light muscovado sugar

Pinch of salt

9 inch sandwich cake tin or flan tin.

Toppings to serve, I used raspberry jam and vegan whipped cream.

Pre-heat the oven to 180 degrees Celsius.

Start by soaking the chia seed in the almond milk.

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Weigh out and mix together the flour, cocoa, sugar, baking powder and salt .. As you can see from my picture you could sieve them, but a decent stir will fix any lumps.

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Add the almond milk/chia seed mix to the dry ingredients and mix well. It gives a fairly sloppy mixture.

Pour into your cake tin and bake at 180 Celsius for about 20 minutes.

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I then microwaved some raspberry jam and spread it over the top, before piling vegan whipped cream and grated chocolate on the top.

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It certainly beat the blues!

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