A classic Italian dessert and chocolate cake recipe adapted to give the most delicious and moist vegan cake and gluten free cake recipe. This butterless and eggless cake made with minimal fuss delivers maximum enjoyment. A gluten free cake to satisfy the whole family. 

Moist and rich with a good crumb, this chocolate cake goes perfectly with seasonal berries and whipped, coconut cream. 

A vegan cake recipe and Italian dessert favourite that I turn to time and time again. 

Ingredients:

• 100g buckwheat flour 
• 100g ground almonds 
• 100g cocoa powder 
• 250g light brown Muscovado sugar / light brown soft sugar
• Juice and zest of two oranges (approx. 150ml) 
• 100ml nut milk (oat or similar)
• 2 tsp baking powder 
• Pinch salt 

Mix all the dry ingredients together in a large mixing bowl making sure to sift the cocoa powder. Add the milk, orange juice and zest then the baking powder and salt. Stir to combine until smooth. The mix will be very thick, this is good! Spread the mixture evenly in a round cake tin - 23cm diameter (if you don’t have a non-stick cake mould, make sure to line with baking paper)

Bake at 170°C for 25 minutes. Remove from cake tin when cool enough to handle and leave to cool.

Serve dusted with extra cocoa powder, seasonal berries and whipped, coconut cream. 

You can also make this chocolate cake recipe into cupcakes – spoon the mixture into a muffin tray and bake for around 20 minutes!