This Is Truly The Chocolate Lover’s Indulgence of Gluten Free and Dairy Free Baking!
Well & Good gluten free chocolate cake mix and choc mousse cupcake mix is a pantry staple in our house! Both mixes are so easy to make and you can be guaranteed there won’t be any left over! This is truly the chocolate lover’s indulgence, there is so many ways you can serve the cake or muffin but I love the cake mix it's best served topped with a luxurious chocolate ganache icing, topped with fresh berries and a big dollop of lactose free or coconut cream on the side.
The beauty of this product is that it can be used for more than one purpose it makes a great birthday cake for young and old! Having used this cake for many birthday parties I can assure you that no-one will know it’s gluten free. Create one large cake or mini cakes in a muffin tray.Why not create a batch of fudge brownies; ideal for kid’s lunches or for a decadent adults treat.
WHAT YOU NEED TO MAKE A GLUTEN FREE CHOCOLATE MUD CAKE
1 packet (450g) Chocolate Mud Cake Mix.
1/2 cup (125ml) water
1/2 cup (125ml) oil
Preheat your oven to 175°C (160°C fan forced)
Grease or line a 20cm round tin.
In a large bowl combine water, oil and eggs, with the mud cake mix, stir with an electric mixer or wooden spoon to a smooth consistency
Pour the batter into prepared cake tin and set to bake for 55 – 65 minutes.
Rest for 5min in the cake tin, then place on a wire rack to cool.
Tips: Time will vary depending on your oven, insert a skewer into the middle of the cake to check consistency, if the skewer is clean, your cake is ready to come out of the oven.
You may also wish to add a Chocolate Ganache Icing
In a small saucepan boil 2/3 cup of cream then turn off the heat.
Stir through 375g of melting chocolate until it is well mixed and melted.
Allow to cool and then spread over the cake with a spatula or broad knife
Simply replace 2 eggs with 110g apple sauce/puree,
25g melted dairy free margarine and 1/2 tsp gluten free baking powder.
Bake at 175 degrees (C) fan forced.
WHAT YOU NEED TO MAKE CHOC MOUSSE CUP CAKES
375g choc mousse cup cake mix
75g mousse topping mix
3 medium eggs
1/2 cup water
2 Tbsp oil
300ml thickened cream
Preheat oven to 185 degrees (175 C fan forced). Grease a 12 cup muffin tin or line with patty pans.
In a large bowl, beat cup cake mix, eggs, water and oil with electric mixer on medium speed for about 2 minutes. Pour batter into prepared muffin tin.
Stick your creation in the oven for 16-20 minutes. Once baked place the cup cakes on a wire rack and let them cool completely.
To make mousse topping, whip cream with electric mixer on high speed for about 2 minutes or until peaks form. Fold in the mousse mix and beat on low speed for another 30 seconds. Use a piping bag to top your cup cakes with choc mousse and decorate like a diva.
Simply replace 3 eggs with 3 Tbsp ground flaxseed, soaked in 9 Tbsp of water.
A tin of well chilled coconut cream is a perfect substitute for cream; just scoop out cold coconut cream separating it from coconut liquid and whip. The mousse should be chilled before topping.