Mix together chopped almonds, unsweetened cocoa powder, cornstarch, baking powder, and sugar.
Add the almond (or soy) yogurt, almond drink, oil, and melted dark chocolate.
Stir until you get a smooth batter.
Pour the batter into an 18-20 cm diameter cake pan.
Bake in a preheated oven at 180°C for about 45 minutes.
18-20 cm cake pan
Oven
Store in the refrigerator and consume within 2-3 days.
Vegan recipe, lactose-free, butter-free, and egg-free. Perfect for those seeking a healthy and light dessert.
Italia, Toscana
| Energy (kcal) | 596.02 |
| Carbohydrates (g) | 20.87 |
| of which Sugars (g) | 13.43 |
| Fat (g) | 48.27 |
| of which Saturates (g) | 6.36 |
| Protein (g) | 15.9 |
| Fiber (g) | 10.04 |
