Chocolate Cake with Almonds
How do you make vegan chocolate cake with almonds?
Melt dark chocolate in a bain-marie. Beat plant-based milk with sugar and combine it with a sifted mixture of rice flour, cocoa and spices. Add the melted chocolate and chopped almonds to the liquid batter. Bake in a rectangular pan at 180°C for 35 minutes, until a toothpick inserted in the center comes out clean.
A super indulgent recipe dedicated to chocolate lovers; it is vegan and gluten-free. Try it to believe how delicious it is!
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Servings: For a 28 x 32 cm rectangular pan
Ingredients
- 400 g 70% dark chocolate bars
- 800 ml almond or soy milk; the important thing is that it is unsweetened
- 240 g whole cane sugar (muscovado)
- 300 g rice flour
- 80 g unsweetened cocoa powder
- 9 g instant baking powder for sweets
- 1 teaspoon salt
- 4 g ground cinnamon
- 1 vanilla bean or a pinch of vanilla powder
- 100 g whole almonds for decorating
Instructions
Start by preheating the oven to 180°C (350°F). As the first step, place the chocolate bars in a small saucepan and melt them in a bain-marie. Let cool.
Sift the dry ingredients: rice flour, cocoa powder, cinnamon, baking powder and vanilla if using powder. Place them in a large bowl.
Add the salt and stir well.
In a tall container, place the milk and sugar, then blend with an immersion blender until the sugar is completely dissolved.
Place the vanilla bean on a surface and, with a sharp knife, cut it in half and carefully scrape out the seeds inside.
Add them to the chocolate so their flavor blends well, then stir.
Gradually add the dry ingredients to the liquids, mixing with a hand whisk. Then also add the melted chocolate and stir.
Mix all the ingredients very well until you have a smooth liquid batter.
Chop the almonds to your liking and set aside.
Add part of the almonds to the liquid mixture and stir well.
Then pour the mixture into a rectangular pan (mine is 28 x 32 cm), place the remaining almonds on top and bake in the hot oven for approximately 30-35 minutes. Do the toothpick test to check doneness.
The cake is not very tall, and it is normal if cracks appear on the surface.
Let cool and cut into small squares.
Enjoy your meal!
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- 400 g 70% dark chocolate bars
- 800 ml almond or soy milk; the important thing is that it is unsweetened
- 240 g whole cane sugar (muscovado)
- 300 g rice flour
- 80 g unsweetened cocoa powder
- 9 g instant baking powder for sweets
- 1 teaspoon salt
- 4 g ground cinnamon
- 1 vanilla bean or a pinch of vanilla powder
- 100 g whole almonds for decorating