Creamy Chocolate Cake

Happy Monday!  “Is there a better way of kicking off the week than with a creamy chocolate cake?”

That’s what my friend said yesterday when I gave her one of these goodies!

My friend is a cake lover, but she is gluten intolerant. So, every time she visits, and I am preparing one of my tarts, I hate watching her expression, a mixture of sadness and resignation.

But yesterday, was completely different. After having a piece of this intense chocolate flavor cake and the contrasting light coconut whipped cream, she seemed to be internally debating between capturing the essence of it or jumping in joy!

I love cooking, and part of it is the pleasure of watching the delight in people’s faces. And yesterday was one of those occasions that pays everything off!

The best part? It’s straightforward to prepare as it doesn’t take any baking! Enjoy this Creamy Chocolate cake!

I hope you like it! If you do it try also this one

At SCK we want to help all of you to lead a more sustainable lifestyle in all areas. We believe that it is important to be aware of what we eat, carry and do affects our planet. If you are looking to improve your lifestyle and achieve a style that is not only healthy but also sustainable, you are in the right place! Together we will learn incredible healthy recipes, fashion brands focused on slow fashion and endless tips and tricks for our day to day. Dive in and start a new healthy and sustainable lifestyle!

xo,

Sanza.

Creamy Chocolate Cake

Vegan recipe creamy chocolate cake
Prep Time: 25 minutes
Total Time: 25 minutes
Dessert
Calories 502
Cost $10

Ingredients

For the Crust:

  • 10.5 oz almond flour
  • 1 oz cocoa powder raw
  • 3.5 oz coconut oil
  • 1 pinch Pink Himalayan Salt
  • 1 tbsp maple syrup

For the Filling:

  • 9 oz dark chocolate for baking unsweetened
  • 1 can coconut milk
  • 1/3 cup maple syrup
  • 1 avocado large
  • 1 pinch Pink Himalayan Salt

Instructions

  • Start with the crust, combine all the ingredients and knead until forming a dough. Adjust with coconut oil if it´s too dry.
  • Press the dough into the mold and set apart.
  • Melt the chocolate in a bain-Marie. When melted, combine with the rest of the filling ingredients until creamy.
  • Pour over the base in the mold.
  • Place it in the fridge for a couple of hours before so that it firms.
  • For the toppings, you can either place some red fruits and chocolate nibs or whip some coconut cream!

Nutrition

Calories: 502kcalCarbohydrates: 24gProtein: 10gFat: 45gSaturated Fat: 22gSodium: 20mgPotassium: 317mgFiber: 7gSugar: 11gVitamin A: 37IUVitamin C: 3mgCalcium: 112mgIron: 4mg
Tried this recipe? Share it with us!Mention @sanzas_kitchen or tag #eatwithsanza!
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