Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins 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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