The other day I did something I’ve never done before and searched gluten free on YouTube. Low and behold a video by Paul Hollywood was near the top, that featured a flour-less chocolate cake. The recipe itself has a lot of eggs (6) but that didn’t stop me from trying to adapt it!

Here’s the recipe:

  • 265g Waitrose Belgian dark chocolate
  • 6 Waitrose British Blacktail eggs, 5 separated + 1 whole
  • 210g caster sugar
  • 150g ground almonds

For the topping:

  • 3 tbsp apricot jam
  • 120ml double cream
  • 120g Waitrose Belgian dark chocolate

My first attempt was a complete fail – I thought I’d use whipped aquafaba for the whipped egg whites and a chia egg in place of the egg yolk. I used the measurements (but in grams as I don’t own a scale) and the batter was quite thin. It was wayyyy too moist and basically just melted in the oven. Still tasted great though! 😛

My second attempt at altering I swapped the eggs for aguafaba entirely, using whipped aquafaba for the whites and the liquid as the yolk. I also used coconut sugar instead of caster sugar, and of course full-fat coconut milk instead of double cream as I did for the first one.

Whipped aquafaba goodness~

While mixing up the recipe, my batter (before folding in the aquafaba) was still quite thin so I decided to up the ground almonds until I reached a texture similar to that in the video which was quite thick. After folding in the aquafaba, the batter texture was amazing and it baked up very nicely! So nicely in fact that I decided to make another one and do a layer cake. Yay!

The finished product is a dense and super moist cake. Since I did it layered, I put jam in the middle layer as well and then topped the whole thing with ganache.

Definite win! I used 80% chocolate for the ganache so it is very intensely chocolatey. I think served with some coconut whip and berries, it would be perfect!

Check out the full video and non-vegan version here!

Erin xo



  1. Gibble

    So clever Erin! The result looks amazing… Did you use the same portions of the coconut sugar and coconut cream as the original?

    1. BattyCake Post author

      Actually I started out with the same ratio but found I had to up the chocolate a lot – the coconut cream gets really watery when heated and it didn’t come together as well. So I ended up doing more like 2/3 chocolate 1/3 cream 🙂

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