VEGAN GLUTEN-FREE CHOCOLATE CAKE

You don't have to spend two days baking a cake, you can do it in one hour, and it is still super delicious, healthy, and simple. This one is gluten-free, white sugar-free, and without added fats. The base is made of dates, almond meal, coconut flakes, and chia seeds. The filling is made of silken tofu, dark vegan chocolate, soy yogurt and peanut butter. The soy yogurt makes the cake more light and fluffy.

Recipe

Ingredients:

Base

- 100 g of dates

- 150 g (1/2 cup) of agave or maple syrup

- 1 tsp of vanilla extract

- 100 g (1 cup) of almond meal

- 80 g (1 cup) of coconut flakes

- 2 chia eggs -> 2 tbsp of chia seeds and 5 tbsp of water

- 1 tsp of baking powder

Filling

- 800 g (28 oz) of silken tofu

- 180 g (1 cup) of peanut butter

- 290 g (1 3/4 cup) of dark vegan chocolate

- 4 tbsp of soy yogurt

Method:

1. Heat the oven to 180℃ (370℉).

2. Cook dates in water for at least 10 minutes.

3. When dates are cooked strain them and blend them with agave syrup and vanilla extract. Blend until the date paste becomes smooth.

4. To make chia eggs, mix together 2 tbsp of chia seeds and 5 tbsp of water. Mix well and let it sit for 2 to 3 minutes, until jelly-like consistency.

5. In a bowl mix together almond meal, coconut flakes, baking powder, chia eggs, and date paste.

6. Spread the base dough in rounded baking tray, diameter 24 cm. Make a border, around 2 cm high. Testo razporedi v okrogel pekač, premer 24 cm.

7. Bake for 15 minutes, until golden-brown.

8. For the filling melt the chocolate. In a bowl mix together silken tofu, peanut butter, and soy yoghurt. Mix until the filling is smooth. Then pour in melted chocolate mix very quickly so the chocolate doent't harden.

9. Pour the filing into the tray. Pour up to the border of the base. If you have some excess filling, you can save it in a jar and have it as a seperate dessert.

10. Place the cake in the fridge for at least 3 hours.

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