A delicious vegan Caprese cake, lactose-free, butter-free, and egg-free, perfect for those looking for a healthy and light dessert.
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 |