Description
A gluten-free and dairy-free chocolate and raspberry torte.
Ingredients
- 115 grams Dairy Free Spread
- 225 grams Light Brown Sugar
- 170 grams Dairy Free Dark Chocolate, Melted
- 2 Eggs
- 170 grams Gluten Free Plain Flour
- 1 teaspoon Vanilla Extract
- 400 milliliters Canned Coconut Milk
- 2 teaspoons Maple Syrup
- 200 grams Fresh Raspberries
- Icing Sugar, For Dusting
Preparation
Preheat oven to 180ºC (355ºF). Grease a 6-inch round cake tin.
Cream dairy-free spread and sugar. Stir in melted chocolate. Beat in eggs.
Stir in flour and vanilla extract. Pour into cake tin.
Bake for 25 minutes. Allow to cool in the tin. Remove from cake pan and place on a plate.
Turn coconut milk can upside down and open. Drain off coconut water (I used this as a base for a smoothie). Place coconut cream the thick white layer) in a bowl. Add maple syrup and beat for a couple of minutes with an electric whisk.
Spread whipped coconut cream on top of chocolate cake base. Top with the raspberries and a dusting of icing sugar.
