Gluten-Free Chocolate Cake Recipe

Preparation time: 15 minutes

Cooking time: 25 30-minute

Cooling time: 12 hours

difficulty: Media

How to make gluten-free chocolate cake

This gluten-free chocolate cake with raspberries combines two things: exquisite flavor and the energy you need, even when you have to give up flour. The recipe we're presenting is by Brendan Brazier, a vegan athlete and expert in plant-based nutrition for athletes.

Ingredients for the base (for 6-8 people)

140 gr of almonds
100 gr of walnuts
20 g (3 tablespoons) of cocoa beans
25 gr (3 tablespoons) of drops of chocolate fondant
2 Medjool dates, pitted, chopped and soaked
5 ml (1 teaspoon) pure vanilla extract
3 g (half a teaspoon) of salt
45 ml (3 tablespoons) maple syrup
30g (2 tablespoons) melted cocoa butter or coconut oil

Ingredients for the chocolate ganache

2 medium-small avocados, peeled and pitted, not too ripe
50 g of cocoa powder
30g (2 tablespoons) almond or cashew butter
125-175 ml maple syrup (optional)
120g melted vegan semi-sweet chocolate chips
15 ml (1 tablespoon) pure vanilla extract
3 g (1 teaspoon) salt
35g of melted cocoa butter or coconut oil

Ingredients for the filling

190 gr of raspberries
50g raw cane sugar or agave syrup
30 ml (2 tablespoons) freshly squeezed lemon juice
12 g (2 tablespoons) pomegranate powder
30 ml (1 tablespoon) pure pomegranate juice
90 g of pomegranate juice
40g vegan white chocolate chips
40g melted vegan dark chocolate chips
60 gr of raspberries
30 g of cocoa beans

Preparation

In a food processor, finely chop the almonds, walnuts, cocoa nibs and chocolate chips;
add the dates, vanilla, salt, maple syrup and cocoa butter;
work until you get a sticky dough;
transfer it into a lightly buttered 22 cm diameter springform pan and press it down well;
you will need to obtain a base about 1 cm thick, put any leftovers in the refrigerator (it will keep for up to 1 week).

Preparing the ganache layer

In the food processor (which you will have cleaned) combine the avocados, cocoa, almond butter, 125 ml of maple syrup (if using), chocolate chips, vanilla and salt;
work until the mixture is smooth;
while the food processor is running, add the melted cocoa butter and mix until the mixture is velvety and creamy;
Taste and add more maple syrup if you prefer a sweeter cream;
Pour the ganache onto the base, level it out and put everything back in the refrigerator to set for half an hour.

Preparing the filling

Pour all ingredients into a medium saucepan and bring to a boil over medium-high heat;
continue stirring until the raspberries have broken down;
pass the mixture through a sieve to remove the seeds and leave to cool;
once the filling has cooled, pour it onto the ganache layer and level it;
cover the cake and put it back in the freezer to firm up for half an hour.

Preparing the gasket

Remove the ring from the mold and slowly pour in the 2 melted chocolates, making sure they cover the sides as well;
arrange the pomegranate seeds and cocoa beans in the center and the raspberries, upside down, on the edge of the cake.

Gluten-free chocolate cake