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Preparation time: 40+ min

Difficulty: easy

For 22 cm cake pan

Dry ingredients:

  • 220 g coconut sugar

  • 100 g tapioca starch (or corn starch)

  • 50 g cacao powder

  • 1 teaspoon of baking powder with wine stone (or only baking powder)

Wet ingredients:

  • 230 g dark chocolate

  • 170 g plant-based margarine

  • 250 ml plant-based milk

For serving (optional)


  • vegan ice cream

  • strawberries

Preheat the oven to 170°C

Add the dry ingredients to a medium-sized bowl, mix well and set aside.

Slowly melt the chocolate using a water bath. Add margarine and milk to the melted chocolate and mix.

Then gently* mix the dry ingredients into the wet ones and pour the mixture into a cake mold.

Bake the cake for 30 minutes (do not open the oven during baking).

*To make our cake light, the key is to be gentle when mixing the ingredients.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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