This recipe for a Gluten-Free Chocolate Bread is a sweet variation of our Gluten-Free Five Seed Bread. A sweet treat for children and adults. Crowned with chocolate icing, it is almost like a cake.
Absolutely delicious chocolate cake and you’ll never guess that it is dairy-free and gluten-free.
Serves: 12 people
3 cake pans, each ⌀ 26 cm
Margarine to grease the pans
Preheat the oven to 160°C.
Prepare the three cake pans. For that line out the bottoms of the cake pans with baking parchment each cut to a circle and grease the sides of the cake pans with an even layer of margarine.
300 g dairy-free dark chocolate
225 g margarine
225 g sugar or powdered sugar
225 g chickpea flour
3 teaspoons gluten-free baking powder
2 teaspoons vanilla extract
200 g ground almonds
225 ml soy milk
3 teaspoons lemon juice
180 g apricot jam
200 g dairy-free dark chocolate
25 g coconut butter
For the dough melt the chocolate over a water bath until completely smooth.
Mix margarine and sugar until the mixture becomes pale and fluffy, and stir the chocolate into this mixture. Add chickpea flour, baking powder, vanilla extract and ground almonds. Gradually pour the soy milk in while mixing, add lemon juice.
Divide the mixture equally into the three cake pans and ensure an even surface. Put the pans into the oven and bake them for 25-30 minutes. Check if cake layers are ready by putting a wooden toothpick into the centre of each of the cake layers. The wooden toothpick should come out clean. Allow the cake layers to cool down in their pans.
Run a knife around the edge of the cake layers to loosen them from the edges of the pans. Then remove one cake layer from its pan by turning it upside down onto a large plate. Continue with the other two cake layers in the same way.
Warm up the apricot jam slightly and take out any whole pieces of fruit. Spread half of the jam over the first cake layer. Then place the second layer on top of the first and repeat this with the second cake layer. Place the third layer on top.
Melt the chocolate with coconut butter over a water bath as before until the mixture becomes spreadable. Let it cool down a bit, and then spread it on top of the cake using a damp palette knife and smooth down as necessary. Allow the cake to rest for at least one hour before serving.
160 g margarine
250 ml soy milk
25 g yeast
415 g flour (I used half white flour and half spelt flour)
1 tablespoon brown sugar
1 pinch of salt
chocolate cream or jam
Dissolve the yeast in the milk and melted margarine. Put the flour with the salt and sugar in a bowl and make a hole in the middle. Pour the milk and margarine mixture in the center, start mixing by slowly putting the flour into the center. When the center is not liquid anymore, start working with your hands vigorously for a few minutes until you get a compact and solid dough that is still soft. Divide into 6 equal parts. Take one of the 6 parts and form a ball. While working a ball, cover the rest of the dough and cookies with a clean cloth otherwise they might risk drying out.
Roll out each ball of dough with a rolling pin to form a pizza with a diameter of about 15 cm, preferably round. Divide the pizza into eight slices and place a teaspoon of cream or jelly to the base of the triangle and spread it upwards. Roll the cookies starting gently from the outer edge of the triangle. Place the croissants on a baking paper, spaced apart from each other since they will rise.
Bake in unventilated oven at 180° C for about 15 min until they are golden. Roll the finished cookies in powdered sugar.