This is for all of my fellow hydrocephalus and arachnoid cyst sufferers who have to deal with a shunt on a daily basis. My fellow shuntees, I give you this cake, I hope it can help ease some of the pain you go through and distract you from the endless rattling, buzzing and overall annoying noises your shunt is making today. Whether it is overdraining or underdraining, shunt malfunction can be an absolute nightmare, and no one quite understands unless they have one.
Gluten Free and Vegan Chocolate Cake
1 1/2 cup of vegan spread
1 2/3 cup of caster sugar
2 enerG egg replacers
1 cup rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
6 tablespoons unsweetened cocoa powder
2 teaspoons gluten free baking powder
1/2 teaspoon of bicarbonate of soda
1/2 cup boiling water
For the brandy cream icing
2 tablespoons soy cream
splash of brandy
1 cup icing sugar
Preheat oven to 350° F (180° C).
Line two 9 inch cake tins with non-stick paper.
Beat the vegan spread with sugar.
Add the enerG egg replacers
Mix with flour, cocoa powder and baking powder.
Add ½ cup of boiling water and mix well.
Pour the cake batter into the cake tins and bake for approximately 30 minutes.
Test with a bamboo skewer, by placing it in the middle of the cake to see if the cake is still uncooked.
When the cake is cooked, leave for 10 minutes in tins before flipping onto a cooling rack.
Wait until cake is completely cooled before icing.
Ice cake as you wish, sandwich the layers together and ice all around the top and sides or only sandwich the layers together. It’s up to you, but either way this cake tastes delicious!!
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