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)
Ingredients:
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.
