Have a delicious Halloween with our terrible recipe based on our Dark Cocoa orange chocolate. For you or your little monsters!
WPRM Recipe 86179
Chocolate Orange Sheet Cake
Cake
- 180 g Granulated Sugar
- 355 ml Cup Non-Dairy Milk
- 145g g Sunflower Oil
- 125 g Unsweetened Apple Sauce
- 2 tsp Vanilla Extract
- 1,5 cup Gluten Free Flour
- 2 tbsp Cocoa Powder
- 2 tbsp Oat Flour
- 2 tsp Baking Powder
- 3/4 tsp Table Salt
- 1/2 tsp Xanthan Gum
- 1/4 tsp Bicarb of Soda
Icing
- 285 g Melted Dark Cocoa Orange Rhythm 108 chocolate
- 190 g Full-fat Coconut Milk
- 190 g Icing Sugar
- 1 tsp Vanilla Extract
Cake
Preheat oven to 180 degrees Celsius. Grease a 9"x13" pan with oil or vegan butter and line with a parchment paper sling for easy removal
Ina large bowl, combine sugar, non-dairy milk, oil, apple sauce and vanilla with a whisk
Sift the gluten-free flour, cocoa powder, oat flour, baking powder, salt, xanthan gum, and bicarb of soda together, then add them into the wet ingredients. Whisk well to form the batter- about 1 minute
Pour the batter into prepared cake pan and spread evenly
Bake in the oven for 36-40 minutes or until a toothpick inserted into the centre of the cake comes out clean
Allow to cool completely before icing
Icing
Melt the chocolate. Set aside for 5 minutes to cool, stirring occasionally
Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth
Whisk the icing sugar a little at a time, followed by the vanilla. Beat until smooth. At this point, the texture should be firm but spreadable and slightly soft. Next, you’re going to chill your icing, but you may need your hand mixer at the very end, so simply set it aside now to save yourself on dishes!
Place the bowl of frosting in the fridge for up to an hour
Remove frosting from the fridge and give it a quick whiz with the hand beaters. If it still feels too loose or difficult to pipe or spread, add additional icing sugar 2 tablespoons at a time
