Lean “Gluten-Free” CHOCOLATE Cake – MIND BLOWING Recipe!!!
These ingredients allow everyone to enjoy in this chocolate cake. Even those who are vegans, and those who are intolerant to gluten or lactose. The recipe is prepared by celebrity chef Jamie Oliver.
For the crust:
300 grams (10.5 oz) of vegetable margarine
300 grams (10.5 oz) of gluten-free flour
300 grams (10.5 oz) of powdered sugar
2 tablespoons vanilla extract
200 grams (7 oz) of soy yogurt
2 tablespoons gluten-free baking powder
½ teaspoon Xanthan gum
70 grams (2.5 oz) cocoa
6 tablespoons rice milk
100 grams (3.5 oz) fresh raspberries for decoration
Grated dark chocolate, to decorate
For the filling:
200 grams (7 oz) of powdered sugar
4 tablespoons cocoa
100 grams (3.5 oz) of vegetable margarine
2 tablespoons soy yogurt
Preheat oven to 190 Celsius degrees (375 F). To make the crust, stir in the bowl sugar and margarine until you get light and frothy mixture, then add the vanilla extract and soy yogurt and continue stirring until its nicely equalize. In the same bowl, add the flour, xantham gum, baking powder and cocoa and mix again to equalize.
Separate the mixture into two parts in order to have two layers and bake in oven for 15-20 minutes. Then leave them aside to cool.
To make the fill, in a separate bowl mix the sugar and cocoa as we keep it, then add them margarine and stir until they are united. In the mixture add the soy yogurt, to unite with the mixture.
When the bark is well chilled, place half of the filling tied one of them, and put them on the second crust and spread it with the rest of the filling. Decorate with fresh raspberries and grated chocolate.