This chocolate pound cake is super juicy and chocolaty and you wouldn't ever guess it's vegan, gluten-free, soy-free and even lowFODMAP! It's an easy recipe and quick to prepare. The only time-consuming component is the long baking time. But definitely worth it!
Notes:
If you are allergic to nuts, swap the almond yoghurt with another plant-based one.
The gluten-free flour mix I used was specially for cakes and a mix of millet flour, rice flour, corn starch and locust bean gum. I don't know how it would turn out if you make your own mix.
While all ingredients are lowFODMAP, it's safest to eat only a small slice if you are sensitive to fructans and sugar.
INGREDIENTS
A
250g gluten-free flour mix for cakes
200g brown sugar
2 tsp baking soda
1 pinch of salt
B
100 ml rice milk (more depending on the consistency of the dough)
80 ml sunflower oil
150g almond yoghurt
2 tsp apple cider vinegar
C
150g vegan chocolate drops
Optional:
more vegan chocolate for decoration
METHOD
Pre-heat the oven to 180°C.
Grease a 20cm long, four-sided baking pan (see picture above).
Mix all ingredients A in a large bowl very well.
In a seperate bowl mix B.
Then, add B to A stir everything to a smooth dough until just combined. If the dough seems too thick, add a bit more rice milk until it becomes a smooth consistency.
Afterwards, carefully stir under the chocolate chips.
Fill the cake into the baking pan and bake for 40-50 min until golden brown and a tooth stick comes out clean after sticking it in the middle. If dough sticks to the tooth pick when pulling it out, keep baking 10 more minutes and repeat the stick test.
Once it's baked nicely, take the cake out from the oven and let it cool down completely before removing it from the baking pan.
If you like, melt some chocolate to brush on the top of the cake for a prettier look. Let it harden in the fridge for about an hour.
Serve & enjoy!
By the way, whenever I have left-over melted chocolate I like to fill it into small silicone forms (for example ones for pralines or ice cubes), let it harden in the fridge and use as decoration or eat it later on so that it won't be wasted.
