Vegan, gluten-free mocha cake

Ingredients for 1 servings:

• 300 g flour mix, gluten-free, light
• 1 serving of instant espresso powder (sachets)
• 1 tsp baking soda or baking powder, gluten free
• 2 pinches of salt
• 100 g sugar
• 50 g sugar (bastard sugar), dark, or white sugar
• 1 tbsp, heaped cocoa powder, unsweetened
• 100 g margarine, liquid, vegan
• 1 tsp white wine vinegar
• 250 ml mineral water
• 2 tbsp applesauce
• 400 ml cream substitute, vegan
• 5 packs of cream stiffener, gluten-free, vegan
• 2 servings of instant espresso powder (sachets)
• 4 packets of vanilla sugar
• 2 tbsp powdered sugar, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

without milk, gluten, egg or nuts, for a 26 cm springform pan

Preheat the oven to 175°C (top/bottom heat) (155°C (fan oven)). Line a 26cm springform pan with baking paper. Mix all the dry ingredients for the batter in a bowl with a spoon, then mix in the margarine and vinegar. Finally, quickly stir in the mineral water and applesauce. Pour the batter into the pan and bake for about 25-30 minutes. Test with a skewer if it’s cooked through. Let it cool completely. Cut the cake into two layers. Place one layer back on the springform pan and close the ring around it. For the frosting, whip the cream substitute, then beat in the espresso powder, cream stabilizer, and vanilla sugar until the frosting is very stiff. Sweeten to taste with powdered sugar. Spread 2/3 of the frosting on the cake base, place the second lid on top, and spread the remaining frosting on top. Refrigerate for 3 hours, or overnight if necessary, to allow the cake to set. Before eating, dust with cocoa powder or decorate with chopped chocolate. However, I couldn’t find any vegan, gluten-free, or nut-free chocolate in the supermarket. This cake was inspired by ideas found here at CK and other online recipes when I was asked to make a cake for a birthday guest who was allergic to milk, nuts, and eggs, and which also had to be gluten-free due to my daughter’s celiac disease.