Caprese Cake

Caprese cake was born from a mistake: the chef forgot to add flour to the dough, but the result was a delicious, moist, soft gluten-free cake that won everyone over. 

And I'm sure this vegan Caprese cake will win you over too. It's a very delicious and rich cake, with the predominant flavors being dark chocolate and almonds used in the form of almond flour, which allow for a very moist and soft result.

Procedure

Preheat the oven to 170˚C static.

Grease the pan with a knob of margarine using your finger or a brush, then add the flour, sifted with the cocoa powder, and swirl the pan to coat the bottom and sides thoroughly. You can also line the base of the pan with a disc of parchment paper to ensure the cake doesn't stick.

In a bowl, weigh the dark chocolate and melt it in the microwave (or in a bain-marie), in a jug, weigh the oil with the milk.

Both chocolate and milk and oil should be at a temperature of around 38-42*C.

Add the oil and milk mixture in 3 additions, then pour 1/3 onto the chocolate and mix with a spatula until well combined. Then pour in the second portion and mix again with the spatula.

Pour the last part and mix with a whisk, add salt and sugar and mix.

Sift the dry ingredients (starch, cornstarch, almond flour, baking soda) together and add them to the batter. Mix with a whisk.

Once the mixture is smooth, pour it into the mould and cook in a static oven at 170˚C for approximately 35 minutes.

Remove the mold from the oven and let it rest at room temperature for at least half an hour. Then invert the mold onto a plate/tray. Let it cool completely.

Meanwhile, cut out 4 strips of paper about 1.5 cm thick (this is a guideline, you can make them any size you like).

Place the paper strips on the cake as shown in the photo.

Sift the powdered sugar over the entire cake. Remove the streaks. The cake is ready.

You can obviously decorate it as you wish, even without making the design with the paper strips.