This 3-ingredient chocolate cake recipe is vegan, gluten-free, egg-free, dairy-free, and no-bake. This chocolate cake is low in sugar and takes only 10 minutes to make. The taste is surprisingly good. If you're looking for an easy, light, and healthier cake, you should try it!
INGREDIENTS
170g of high-quality dark chocolate
375 ml of coconut milk, fat
220g of oats
7 tablespoons of strawberry jelly
Grated coconut for decoration
PREPARATION
1. Grease an 18cm round cake tin with butter/oil, line the base with baking paper. Grease the baking paper as well. Set aside. Chop the chocolate and place it in a heatproof bowl.
2. In a dish, prepare inserts of strawberry coulis or fresh jelly to place in the freezer
3. In a small saucepan, bring the coconut milk to a boil, then pour it over the chocolate. Let it sit for 2 minutes, then stir until melted and smooth.
4. Add the oats and stir until well combined.
5. Pour half of the batter into the small molds. Let cool to room temperature, then refrigerate until set, at least 4 hours.
6. Serve with fresh fruit.
Remarks:
This cake isn't too sweet because we don't use any sugar except for the chocolate. If you prefer a slightly sweeter cake, add 1-2 tablespoons of sugar or any other sweetener while simmering the coconut milk.
Keep refrigerated for up to 5 days.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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