Raspberry & Chocolate Torte (Gluten Free, Dairy Free)
Servings:
8
Best Season:
Summer
Instructions
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Preheat the oven to 180ºC
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Grease a 6” round cake tin
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Cream together the dairy free spread and sugar
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Stir in the melted chocolate
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Beat in the eggs
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Stir in the flour and vanilla extract
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Pour into the cake tin
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Bake in the oven for 25 minutes
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Allow to cool in the tin
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Remove from the cake pan and place on a plate
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Turn the coconut milk can upside down and open
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Drain off the coconut water (I used this as a base for a smoothie)
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Place the coconut cream ( the thick white layer) in a bowl
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Add in the maple syrup and beat for a couple of minutes with an electric whisk
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Spread on top of the chocolate cake base
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Top with the raspberries and a dusting of icing sugar
Keywords:
gluten free dessert recipes, dessert recipes, dairy free dessert ideas