Chocolate & Raspberry Torte

Name: Chocolate & Raspberry Torte
Ingredients: 115 grams Dairy Free Spread; 225 grams Light Brown Sugar; 170 grams Dairy Free Dark Chocolate, Melted; 2 Eggs; 170 grams Gluten Free Plain Flour; 1 teaspoon Vanilla Extract; 400 milliliters Canned Coconut Milk; 2 teaspoons Maple Syrup; 200 grams Fresh Raspberries; Icing Sugar, For Dusting

10 ingredients

6 steps

Ingredients

115 grams Dairy Free Spread
225 grams Light Brown Sugar
170 grams Dairy Free Dark Chocolate, Melted
2 Eggs
170 grams Gluten Free Plain Flour
1 teaspoon Vanilla Extract
400 milliliters Canned Coconut Milk
2 teaspoons Maple Syrup
200 grams Fresh Raspberries
Icing Sugar, For Dusting

Directions

1

Preheat oven to 180°C (355°F). Grease a 6-inch round cake tin.
2

Cream dairy-free spread and sugar. Stir in melted chocolate. Beat in eggs.
3

Stir in flour and vanilla extract. Pour into cake tin.
4

Bake for 25 minutes. Allow to cool in the tin. Remove from cake pan and place on a plate.
5

Turn coconut milk can upside down and open. Drain off coconut water (I used this as a base for a smoothie). Place coconut cream the thick white layer) in a bowl. Add maple syrup and beat for a couple of minutes with an electric whisk.
6

Spread whipped coconut cream on top of chocolate cake base. Top with the raspberries and a dusting of icing sugar.