I’ve heard some people say that they don’t believe a glutenfree cake can be anything else but dry and boring.
And then on top - this is not just a glutenfree chocolate cake, it is also dairy free - so how can it possibly be yummy?
If prepared correctly, it is a completely moist and wonderful cake.
And if you want to make it sugar free, then you can just skip the vanilla.
INGREDIENTS
- Dairy free butter 100 g
- Cocoa powder 2 teaspoons
- Salt 2 pinches
- Chopped dark chocolate 100 g
- Eggs 2
- Egg yolks 2
- Agave syrup 160 g
- Glutenfree flour 100 g
- Vanilla 50 g
HOW TO
Preheat the oven to 180°C
Butter a springform (round cake tin) of approximately 23 cm and put it in your freezer for 5 minutes.
Melt 100 grams of vegan butter, 100 grams of chopped dark dairy free chocolate and 2 pinches of salt in a “bain marie” and cool it off.
In another bowl, whisk the 160 grams of agave syrup, 50 grams of vanilla, the 2 eggs and the 2 additional egg yolks until it is light and fluffy.
If you whisk with an electrical hand mixer, it is important that you use it on a slow pace.
Now add the melted chocolate mix from your “bain marie” to the bowl and add 100 grams of glutenfree flour.
Take your springform out of the freezer and sprinkle it with the 2 teaspoons of cocoa powder, so that it sticks to the butter.
Now add the dough to the springform.
Bake the cake at 180°C for approximately 17 minutes on “hot air”.
When you take the cake out of the oven, remember to remove the cake from the springform, so that it does not keep on baking.
