September Celebrations & Cake

September Celebrations & Cake

September is one of my favourite months and this year it’s even better because not only is it my Birthday (tomorrow!) but my daughter is also celebrating her ½ Birthday…..6 months old already!

Where on earth does the time go? So, to celebrate my favourite month and Arabella’s ½ Birthday I have made one of my favourite Chocolate Cakes and I know how you all love a good chocolate recipe! This one is extremely decadent and rich; inspired from a Leon Chocolate Cake I had the pleasure of discovering years ago at a yoga retreat. I have adapted it to suit a gluten free diet and I have also used rice syrup instead of Maple Syrup as I think it works slightly better. And of course, I use a Pudology Chocolate Pud for the topping because why waste time melting chocolate down when you can whip out a Pudology?! This is a really indulgent treat of a cake, it’s fairly dense so it’s nice to eat with some soya yoghurt or coconut yoghurt. I’ve used chopped pistachios on the top but if nuts are a problem you can use desiccated coconut which looks just as pretty. Please let us know what you think and I’d love to hear what your favourite gluten free, vegan cake recipes are and which gluten free flours are your favourites.



  • 150 ml hot water,
    80 g cocoa powder,
    200 ml Rice Syrup,
    200 ml Coconut milk,
    2 teaspoon lemon juice,
    80 ml vegetable oil,
    1 teaspoon vanilla extract,
    180g plain gluten free flour (I used Doves),
    ½ teaspoon baking powder,
    1.5 teaspoon bicarbonate of soda,
    pinch Salt,
    1 Pot Pudology Chocolate Pud,
    25 g Shelled Pistachio nuts

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