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Vegan chocolate cake
1 h active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 368
  • Fat about 31g
  • Carbohydrates about 15g
  • Protein about 5g
This is needed
This is needed for 10 piece
Dark chocolate (for the tin)
  • 20 g coconut oil
  • 2 tbsp coconut milk (room temperature)
  • 100 g dark chocolate (50% cocoa)
Filling
  • 50 g coconut oil
  • 2 tbsp coconut milk (room temperature)
  • 150 g hazelnuts (organic)
  • 50 g dark chocolate (50% cocoa)
Top layer
  • 10 g coconut oil
  • 50 g dark chocolate (50% cocoa)
Tools
  • For a silicone cake tin
View these products
And that's how it's done
And that's how it's done
Dark chocolate (for the tin)
Break the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Gradually pour in the coconut milk and stir. Using a pastry brush, coat the sides and the base of the silicone tray with a thick layer (or two) of runny chocolate. Place the tray in the freezer for approx. 30 mins.
Filling
Cut the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Gradually pour in the coconut milk and stir. Add the hazelnuts. Transfer the mixture to the tray, place in the freezer for a further 30 mins.
Top layer
Break the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Pour the chocolate over the filling. Allow the top layer to harden, cut the chocolate cake into approx. 20 pieces.