The best ever vegan, allergen & gluten free chocolate cake that will blow your mind! And you'll never make any other cake again!
Preheat the oven to 180°C / 350°F.
In a small food processor grate the chocolate couverture if you can’t find graded or flaked.
Sift together the dry ingredients. (This step is important, especially with gluten-free flour. Otherwise you'll have lumps!)
Add the sugar and mix them together.
Add the oil and vanilla and whisk them.
Put the orange juice and baking soda in a large glass, mixing them with a fork directly above the bowl with our mixture, until the baking soda foams and pours into the mixture.
Add the rest that is left in our glass inside, to our mixture and whisk them.
Finally, add the flakes/graded chocolate couverture.
Grease with vegetable oil or butter with vegetable butter and flour a silicone cake mold approx. Ø 20cm/ 8" inches, and pour into the mixture.
Bake at 180°C / 350°F or 50 minutes. Make the test with the toothpick. Insert a toothpick in the cake. If it comes out clean, then it’s done. If not, need some extra minutes.
Leave it with the oven closed for another 10 minutes.
And leave it to rest at the counter top for another 15 minutes before being unmolded.
Once you unmolded, let it cool all the way down, at least 30 minutes.
Sprinkle the top with icing sugar and optional pair it with fresh strawberries.
Servings 0