Autumn Chocolate Cake (vegan & gluten-free)

Step 1

Mix 3 tablespoons ground flaxseed with 9 tablespoons water and set aside to thicken.

Step 2

Preheat the oven to 350 °F (180 °C)

Step 3

Grease and line the base and dust the sides of 8" round cake spring form baking tin.

Step 4

In a large bowl whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, sugar, baking powder, bicarbonate of soda and salt.

Step 5

In a small bowl whisk together flax eggs, olive oil, plant milk of your choice, apple cider vinegar and vanilla.

Step 6

Roughly chop the chocolate, place into heatproof bowl and gently melt in a double boiler.

Step 7

Add the wet mix to the dry mix and mix until well combined. Fold in the melted chocolate.

Step 8

Spoon the mixture into the cake tin and level out the surface.

Step 9

Bake for about 25 minutes or until a cocktail stick comes out with just few crumbs left on.

Step 10

Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.

Step 11

Once the cake is completely cooled use brush or spatula to coat the whole cake with a very thin layer of jam. Leave to set.

Step 12

Roughly chop the chocolate for coating, place into heatproof bowl and gently melt in a double boiler. Stir until smooth. Pour over the cake and use spatula to gently smooth the chocolate over the edge and around the side of the cake.

Step 13

Carefully transfer onto serving dish.

Step 14

Gently melt the chocolate to make the chocolate leaves. Wash and pat dry the leaves. Line a baking sheet with some greaseproof paper. Using brush coat the bottom part of the leaves with a layer of chocolate and place onto the sheet with the chocolate side up. Place into freezer until set. Very gently peel the leaves off.

Step 15

Carefully arrange your chocolate leaves, figs and blackberries on top of the cake. Decorate with flowers if you wish.