This juicy chocolate cake is a treat for everyone. It is gluten-free and can be prepared with a plant drink of your choice. Plus, it’s easy and quick to make!
Other ingredients and spices
Preheat the oven to 180 °C above/under heat. Grease a springform pan (diameter 18 cm) and dust with starch or line with baking paper.
For the chocolate cake, mix teff flour, rice flour, soda, xylitol and salt in a bowl.
Carefully melt 125 g chocolate with 2 tbsp almond drink (remove from 250 ml) in a water bath. Add the remaining almond drink to the flour in the bowl and mix to a smooth dough. Then stir in the vinegar.
Slowly stir the dough into the melted chocolate until everything is evenly mixed. Then fill in the prepared form, smooth and bake in the oven for 35 minutes. It should be a little soft at the end of the baking time. Allow to cool for a few minutes after baking!
For the glaze, melt the chocolate with 20 ml of almond drink and 1 tsp coconut oil in the water bath and cover the cake with it. Spread the raspberries on top and let the glaze cool.
Cut the chocolate cake into 8 pieces and serve.