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Raspberry & Chocolate Torte (Gluten Free, Dairy Free)

raspberry chocolate torte
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Best Season: Summer
Ingredients
  • 170 g dairy free chocolate (melted)
  • 115 g dairy free spread
  • 225 g light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 170 g gluten free plain flour
  • 400 ml can of coconut milk
  • 2 tsp maple syrup
  • 200 g raspberries
Instructions
  1. 1
    Preheat the oven to 180ºC
  2. 2
    Grease a 6” round cake tin
  3. 3
    Cream together the dairy free spread and sugar
  4. 4
    Stir in the melted chocolate
  5. 5
    Beat in the eggs
  6. 6
    Stir in the flour and vanilla extract
  7. 7
    Pour into the cake tin
  8. 8
    Bake in the oven for 25 minutes
  9. 9
    Allow to cool in the tin
  10. 10
    Remove from the cake pan and place on a plate
  11. 11
    Turn the coconut milk can upside down and open
  12. 12
    Drain off the coconut water (I used this as a base for a smoothie)
  13. 13
    Place the coconut cream ( the thick white layer) in a bowl
  14. 14
    Add in the maple syrup and beat for a couple of minutes with an electric whisk
  15. 15
    Spread on top of the chocolate cake base
  16. 16
    Top with the raspberries and a dusting of icing sugar
Keywords: gluten free dessert recipes, dessert recipes, dairy free dessert ideas
Read it online: https://freefromfavourites.com/recipe/raspberry-chocolate-torte-gluten-free-dairy-free/