Chocolate cake without milk

Chocolate cake without milk

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Marcos Fábio

A full-flavour, gluten-free chocolate cake without milk. Ideal for coeliacs, and those who are allergic or intolerant to milk.

Ingredients

For the dough:
80 ml corn oil
120 g sugar
2 whole eggs
200 ml coconut milk
1 tsp vanilla essence
70 g powdered chocolate
180 g Mix C - Mix Pâtisserie
1 tbsp baking powder
1 pinch/es of salt
For the topping:
100 ml coconut milk
70 g powdered chocolate
40 g sugar
1 tsp vanilla essence

Preparation

  • Mix all the wet ingredients together thoroughly in a bowl.
  • Mix the flour, cocoa powder and baking powder and add this to the wet mixture along with the sugar and salt.
  • Pour the mixture into a cake tin previously greased with oil and dusted with flour. Bake in a preheated oven at 180°C for approx. 40 minutes.
  • Once the cake has cooled, remove it from the tin and prepare the topping.
  • Place all the topping ingredients in a small pan and stir constantly over a medium heat until it becomes smooth and even.
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