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Chocolate Almond Cake With Raspberries
[Vegan, Gluten-Free]

PS By: Peffe Stahl

Author Bio

Vegan since 2013. Popular speaker and upholder of moral standards.

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A slice of vegan and gluten-free Chocolate Almond Cake topped with fresh red raspberries, drizzled with raspberry jam, and lightly dusted with powdered sugar, served on a white plate.

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Chocolate Almond Cake With Raspberries [Vegan, Gluten-Free]

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Ingredients You Need for Chocolate Almond Cake With Raspberries [Vegan, Gluten-Free]

3/4 cup vegan dark chocolate
4 tablespoons flax seed meal plus 8 tablespoons water
4 tablespoons agar agar powder plus 4 tablespoons water
1/2 cup cane sugar (if you grind it before in the mixer, then the sugar dissolves better)
1/2 cup vegan butter
1/2 cup ground almonds
1/4 cup chopped almonds
1 packet of baking soda
1/2 cup Port wine
1 1/2 cups raspberries
2 tablespoons raspberry jam
1 tablespoon powdered sugar

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How to Prepare Chocolate Almond Cake With Raspberries [Vegan, Gluten-Free]

Preheat the oven to 265°F.
Mix flaxseed with water and set aside.
Mix the agar-agar with the water and beat with a whisk.
Chop the chocolate roughly and slowly melt the butter in a pot at a low temperature.
Meanwhile, beat the (ground) sugar with the flax egg.
Mix the almonds with the baking powder.
Add the almonds to the melted chocolate butter mix, the Port wine, and the Agar Agar mixture and stir.
Now fill the dough into the prepared form and bake for about 50 minutes in the preheated oven on the 2nd rail from below and allow to cool. Remove the cake from the mold and cover with raspberries.
Stir the jam and pour into a small freezer bag, cut off the small tip, and drizzle over the raspberries.
Just before serving, sprinkle powdered sugar over the cake and the finished piece is ready.