A delicious vegan caprese cake, lactose-free, butter-free and egg-free, perfect for those looking for a healthy and light dessert.
Mix together ground almonds, unsweetened cocoa powder, cornstarch, baking powder and sugar.
Add the almond yogurt (or soy yogurt), almond drink, oil and melted dark chocolate.
Mix until you get a smooth batter.
Pour the batter into a 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 looking for a healthy and light dessert.
Italia, Toscana
| Energy (kcal) | 583.42 |
| Carbohydrates (g) | 24.84 |
| of which sugars (g) | 13.62 |
| Fat (g) | 46.98 |
| of which saturates (g) | 6.17 |
| Protein (g) | 15.66 |
| Fibre (g) | 9.51 |
