Lentil Pie | Chocolate Fudge Cake |

Chocolate Fudge Cake

Gluten Free - Lactose Free - Wheat Free - Egg Free - Vegan

375g Nuttlex
375g Dark Chocolate
3 tablespoons Strong Coffee Granules
185ml hot water
245g Self-Raising Gluten Free Flour
245g Plain Gluten Free Flour
90g Cocoa Powder
1/2 teaspoon Bi-carb
825g Caster Sugar
6 heaped tspn's "no Egg" Egg Replacer
3 tablespoons Vegetable Oil
185ml Vanilla Soy Yoghurt

Preheat oven to warm 160 degrees or No 2 for gas ovens. Prepare 8" round tin by lining it with 2 layers of baking paper.

Combine nuttlex, chocolate, coffee and hot water in a pan and stir over medium heat until smooth. Remove and allow to cool a little.

Sift the flours, cocoa, Bi-carb into a large bowl. Stir in the sugar.

In a separate bowl combine the vanilla soy yoghurt, vegetable oil and the egg replace with the appropriate amount of water according to the box.

Add the yoghurt/oil/no egg mixture to the dry ingredients slowly incorporating, then add the chocolate mixture and continue stirring until combined.

Pour the mix into your prepared tin and bake for 3 hours. This may vary depending on your climate and oven. Test with a wooken skewer and when it comes out slightly wet but will form a ball when you run your fingers down it, the cake is ready. Let the cake cool completely in the tin.

Delicious!!