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Mocha Chocolate Cake: Food For All 3

In this episode of Food For All food intolerance specialist and food writer Pippa Kendrick shows you how to make mocha chocolate cake. Serve with dairy free ice cream or on its own. Subscribe! http://www.youtube.com/subscription_c... Check Out Our Channel Page:    / videojugfoodanddrink   Like Us On Facebook!   / 382470928450558   Follow Us On Twitter!   / videojugfood   Watch This and Other Related films here: www.videojug.com Ingredients: 200g/7oz Doves Farm Gluten Free Plain Flour 50g/2oz cocoa powder -- I use Green & Black's 1 tsp baking powder 1½ tsp bicarbonate of soda 300g/10½oz maple syrup 115g/4oz dairy-free milk 100g/3½ oz freshly made coffee 100g/3½ oz sunflower oil 50g/2oz walnuts A pinch of sea salt Icing sugar for dusting Step 1: Prepare The Nuts Preheat the oven to 170c (150c Fan) then lightly grease and line your cake tin. Place the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant -- this should take around 5 -- 8 minutes but keep an eye on them as you don't want them to burn. Remove from the oven, allow them to cool and then chop until fairly fine. Step 2: Make The Cake Batter Next, sift the flour, baking powder, bicarbonate of soda, cocoa and sea salt in to a large bowl. In a separate bowl whisk together the maple syrup, rice milk, coffee and oil until combined. Pour the liquid ingredients into the flour mixture and beat together until smooth. Then stir in the chopped walnuts. Step 3: Bake Pour the batter into the baking tin and bake in the oven for 40 - 45 minutes until risen and springy to a light touch. If in doubt insert a cocktail stick in to the centre of the cake -- if it comes out clean then it is cooked. Remove from the oven and transfer the tin to a wire rack, allow the cake to cool completely before dusting with icing sugar and cutting into slices.