This flourless, egg-free, dairy-free, 1-bowl Vegan Gluten-Free Caprese Chocolate Cake recipe is moist, rich, delicious and simply the ultimate Vegan chocolate treat! This traditional Italian cake has such a rich texture, it’s almost fudgy. Chocolate lovers our there, this one's for you :-)
400grplant-based milkor 0.8 cups (I used almond but soy or oats would work)
10tbpsvegetable oilopt for a mild one
Instructions
Preheat oven at 180°C / 350°F.
Start by breaking apart and melting the dark chocolate in a bain-marie
- or in the microwave if you prefer - in a big pyrex bowl (to keep this a one-bowl cake).
As soon as the chocolate starts to melt, add the almond milk, stirring gently until it creates a chocolate cream. Don't eat it all, set it aside ;-P
Add the almond meal, the vegetable olive oil, the brown sugar and the cornstarch to the chocolate. Finally add the baking powder. Mix very well until you get a homogeneous batter.
Cover a cake tin with baking paper, pour in the mixture and bake at 180°C / 350°F degrees for about 40 minutes (start checking around the 35 minute mark).
Bake just until the outside edges are fully baked, and a toothpick inserted in the center comes out moist, but not wet. It might seem under-baked by cake baking standards. Don't overcook!
Once cooled, the cake will sink quite a bit in the center, No fear! Turn the cake upside down onto a serving platter (so the bottom of the cake is now the top) and remove parchment paper.
I suggest waiting until the next day for an even better tasting experience. At that point, sprinkle lightly with confectioners' sugar and serve in thin slices.
Enjoy!
Notes
While the metric recipe is pretty simple, for the cups conversion I've used http://onlineconversion.com/weight_volume_cooking.htm as ingredients such as ground almonds and squares of dark chocolate have a different density. Therefore, 400gr of almond meal and 400gr of dark chocolate don't convert to the same amount of cups. Hope this helps!