Absolutely delicious chocolate cake and you’ll never guess that it is dairy-free and gluten-free.
Serves: 12 people
3 cake pans, each ⌀ 26 cm
Margarine to grease the pans
Preheat the oven to 160°C.
Prepare the three cake pans. For that line out the bottoms of the cake pans with baking parchment each cut to a circle and grease the sides of the cake pans with an even layer of margarine.
300 g dairy-free dark chocolate
225 g margarine
225 g sugar or powdered sugar
225 g chickpea flour
3 teaspoons gluten-free baking powder
2 teaspoons vanilla extract
200 g ground almonds
225 ml soy milk
3 teaspoons lemon juice
180 g apricot jam
200 g dairy-free dark chocolate
25 g coconut butter
For the dough melt the chocolate over a water bath until completely smooth.
Mix margarine and sugar until the mixture becomes pale and fluffy, and stir the chocolate into this mixture. Add chickpea flour, baking powder, vanilla extract and ground almonds. Gradually pour the soy milk in while mixing, add lemon juice.
Divide the mixture equally into the three cake pans and ensure an even surface. Put the pans into the oven and bake them for 25-30 minutes. Check if cake layers are ready by putting a wooden toothpick into the centre of each of the cake layers. The wooden toothpick should come out clean. Allow the cake layers to cool down in their pans.
Run a knife around the edge of the cake layers to loosen them from the edges of the pans. Then remove one cake layer from its pan by turning it upside down onto a large plate. Continue with the other two cake layers in the same way.
Warm up the apricot jam slightly and take out any whole pieces of fruit. Spread half of the jam over the first cake layer. Then place the second layer on top of the first and repeat this with the second cake layer. Place the third layer on top.
Melt the chocolate with coconut butter over a water bath as before until the mixture becomes spreadable. Let it cool down a bit, and then spread it on top of the cake using a damp palette knife and smooth down as necessary. Allow the cake to rest for at least one hour before serving.