Difficulty: Beginner Prep Time 15 min Cook Time 25 min Total Time 40 mins Servings: 8 Best Season: Summer



  1. Preheat the oven to 180ºC

  2. Grease a 6” round cake tin

  3. Cream together the dairy free spread and sugar

  4. Stir in the melted chocolate

  5. Beat in the eggs

  6. Stir in the flour and vanilla extract

  7. Pour into the cake tin

  8. Bake in the oven for 25 minutes

  9. Allow to cool in the tin

  10. Remove from the cake pan and place on a plate

  11. Turn the coconut milk can upside down and open

  12. Drain off the coconut water (I used this as a base for a smoothie)

  13. Place the coconut cream ( the thick white layer) in a bowl

  14. Add in the maple syrup and beat for a couple of minutes with an electric whisk

  15. Spread on top of the chocolate cake base

  16. Top with the raspberries and a dusting of icing sugar

Keywords: gluten free dessert recipes, dessert recipes, dairy free dessert ideas
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