Chocolate cake is one of those things that should be so easy to make, even for those people who are allergic to all the good things that go into cake. Thank goodness for Joy, whose "Sunday Panics" have brought us this delight.
I've realised, looking at my recipe index, that I am amassing a long list of desserts, and that the cooking bit is lapsing...and yet, here I am with another dessert. Those who know me will tell you that when I'm stressed, I bake. I don't necessarily eat the baked goods...and usually I feel guilty and then go running, but in general, baking (and cooking as well, but somehow it doesn't give me the same satisfaction as a stress reliever) is my way to release some frustration.
Vegan Chocolate Cake
adapted from Joy the Baker
2 cups gluten free flour mix (I used chestnut and rice flour with 1 t xanthan gum)
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
2 t baking soda
1 t cream of tartar
1/2 t salt
1 cup warm coffee
1/2 cup olive oil
1 T vanilla extract
1/2 cup chocolate chunks
Preheat oven to 180 degrees celsius. Butter a bundt pan and sprinkle with cocoa powder. In a large bowl, mix dry ingredients. In a separate medium bowl, mix wet ingredients. All at once, add liquid mixture to dry mixture. Mix. The batter should be quite thick. Add chocolate chunks.
Bake for 30-35 minutes, until a knife inserted in the center comes out clean. Let cool in pan 10 minutes. Turn over onto serving plate and sprinkle with powdered sugar.
Optional: Drizzle chocolate ganache on top.