A delicious, rich and rustic chocolate cake. Is there anything more inviting? What if I tell you it is fully vegan, dairy free and also has freeze dried raspberries on top? I know right? You just want to dive in. ⇣⇣
❀ I N S T A G R A M
❀ M U S I C
1)
Title: Happy Mandolin
Artist: Media Right Productions
Download from: Youtube Audio Library
2)
Title: Friends forever
Artist: FSM Team feat Dvideoguy
Music promoted by
Attribution 4.0 International (CC BY 4.0)
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❀ R E C I P E
RUSTIC CHOCOLATE CAKE | Dairy Free, Vegan | Easy Dessert Recipe | Miracle Heart
I.
For the cake:
2 cups of plain flour
1/2 cup of sugar
1 cup of cocoa
1/2 cup of butter, vegan, melted
1/4 cup of almond milk (more if it’s needed)
1/4 teaspoon of salt
1/2 lemon’s juice
1 teaspoon of vanilla extract
100 g natural marzipan (with no added food colouring), chopped
For the “egg”
2 tablespoons of chia seeds
6 tablespoons of water
II.
For the ganache
80 g of dark chocolate
2 tablespoons of vegetable oil
III.
To decorate (optional)
Freeze dried raspberries
Nuts of your choice
Steps:
Preheat the oven to 160 degrees C.
Make the “egg”: mix the chia seeds and the water and let it sit for 5 minutes.
Mix the cake ingredients and the chia egg in a large bowl until well incorporated.
Pour the cake batter into a prepared cake tin and bake it in the oven for about 45-50 minutes.
Let it cool completely.
Make the chocolate ganache by melting the dark chocolate and the oil over a double boiler.
Pour it over the cooled cake, let it drip on the sides.
Sprinkle the cake with chopped nuts and freeze dried raspberries.
Place it into the fridge for about 30 minutes.
You can serve it immediately or you can store it in an airtight container for about 7 days.
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Vegan, Dairy Free, Chocolate, Cake, Marzipan, Almonds, Nuts, Freeze dried raspberries, Dessert, Snack, Easy
S P O N S O R S H I P S
This video is not sponsored
B U S I N E S S C O N T A C T
hello.miracleheart@gmail.com
