As you know, we believe that indulging in delicious treats should be for everyone, regardless of dietary preferences. So when Lucy from @lucysfriendlyfoods shared this mouthwatering recipe, we just had to share it with you all!

Below you will find a brief overview of this gorgeous Petits Gateaux au Chocolate recipe - which, by the way, is dairy-free, egg-free, nut-free, soya-free, sesame-free and vegan!

You can check out the full details here on Lucy’s page. 

Ingredients:

For the whipped ganache:

  • 200 ml dairy-free single cream
  • 1 tbsp golden syrup
  • 160 g dairy-free dark chocolate

For the chocolate decorations:

  • 150 g dairy-free dark chocolate
  • Edible lustre/glitter

For the cakes:

  • 80 g plain flour
  • 15 g cocoa powder
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 100 g caster sugar
  • 25 g dairy-free dark chocolate melted
  • 1 tbsp flavourless oil
  • 100 ml water
  • 1 tsp vinegar

Method:

The day before: make the whipped ganache.

  • Chop the chocolate and place in a deep bowl or jug.
  • In a saucepan, heat the cream and syrup to boiling point. Pour over the chopped chocolate and leave to sit for 1 minute. Using a hand-held blender, blitz together the chocolate and the cream until you have a lovely emulsified chocolate cream.
  • Cover and place in the fridge overnight. When ready to use, lightly whip the chocolate cream with a hand whisk.
  • If you’re making tempered chocolate decorations, follow these guidelines to temper the chocolate (instructions can also be found in The Friendly Baker). Then pipe squiggly circles onto a silicone mat or sheet of baking paper. Decorate with edible glitter if desired.

To make the cake:

  • Preheat the oven to 180 degrees Centigrade. If using cupcake cases, line a cupcake tin
  • Sift the flour, cocoa, bicarbonate of soda and salt into a large bowl
  • Stir in the sugar
  • Melt the chocolate and then add the oil, water and vinegar. Stir well.
  • Pour into the dry ingredients and then stir until well combined
  • Pour into the silicone moulds or cupcake liners.
  • Bake for 15-20 minutes until well risen and a knife comes out clean. Cool and then (if using a silicone mould) place in the freezer.

 

Thanks Lucy for creating these delicious cakes! Make sure to tag us on Instagram if you try them @lucysfriendlyfoods and @joyofenjoy

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