Raspberry & Chocolate Torte (Gluten Free, Dairy Free)
Ingredients
- 170 grams dairy free chocolate (melted)
- 115 grams dairy free spread
- 225 grams light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 170 grams gluten free plain flour
- 400 milliliters can of coconut milk
- 2 teaspoons maple syrup
- 200 grams raspberries
Instructions
- Preheat the oven to 180ºC
- Grease a 6” round cake tin
- Cream together the dairy free spread and sugar
- Stir in the melted chocolate
- Beat in the eggs
- Stir in the flour and vanilla extract
- Pour into the cake tin
- Bake in the oven for 25 minutes
- Allow to cool in the tin
- Remove from the cake pan and place on a plate
- Turn the coconut milk can upside down and open
- Drain off the coconut water (I used this as a base for a smoothie)
- Place the coconut cream ( the thick white layer) in a bowl
- Add in the maple syrup and beat for a couple of minutes with an electric whisk
- Spread on top of the chocolate cake base
- Top with the raspberries and a dusting of icing sugar
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