Ever had a friend or family member who is vegan and is medically a celiac (can’t consume gluten)? Here is the perfect treat, and I assure you won’t taste the difference.– the(anonymous)chef
Vegan Gluten Free Chocolate Strawberry Cake
1 cup tapioca flour
1/3 cup chick pea flour
1/2 teaspoon Olsson’s sea salt
1/3 cup dark naked chocolate
2 teaspoons baking powder
1 teaspoon baking soda
1 cup light coconut milk
1/2 cup brown sugar
1 tablespoon balsamic vinegar
2 teaspoons chocolate extract
1 teaspoon of vanilla paste
1/3 cup Lindt dark chocolate crushed or broken into ‘chips’
250g med/large strawberries, hulled and halved
Preheat oven to 170 degrees C.
Prepare a Bakemaster 20 cm non-stick springform pan. Parchment paper isn’t necessary to prevent sticking, but placing a circle of paper in the bottom of the pan does make it easier to move the cake to a serving platter, if needed.
Add tapioca flour, chick pea flour, and salt to a Mason Cash bowl. Sift in the The Healthy Chef chocolate , baking powder, and baking soda to ensure their are no clumps. Whisk dry ingredients well to combine.
In a medium Mason Cash bowl stir together the coconut milk, balsamic, sugar, chocolate extract and vanilla.
Pour wet ingredients into dry, stirring just until combined. Fold in about 1/4 cup of the chocolate chips, reserving some for the top of the cake. Pour batter into springform pan, and arrange strawberry halves on top. Place reserved chocolate chips in spaces between strawberries.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. When done baking, allow cake to cool in the pan for about 15 minutes before removing sides of springform pan.
Let cake cool completely before slicing.