Caprese cake

The 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 version of this caprese cake will win you over too, it's a very delicious and rich cake, the predominant flavors are dark chocolate and almonds used in the form of almond flour which allows me to obtain this very moist and soft result.

Method

Preheat the oven to 170˚ static.

Grease the mold with a knob of margarine using your finger or a brush, then add the flour mixed and sifted with the cocoa, rotate the mold to cover the bottom and edges well. You can also add a disc of baking paper on the base of the mold to ensure that the cake does not stick to the mould.

In a bowl, weigh the dark chocolate and melt it in the microwave (or in a bain-marie) to around 45˚, in a jug, weigh the oil with the milk at room temperature. 

Add the oil and milk mix 3 times, then pour 1/3 over the chocolate and mix with a spatula until everything is well blended. Then pour the second part and always mix with the spatula.

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

Sift the powders together (starch, starch, almond flour, bicarbonate) and add them to the dough. Mix with a whisk.

Once you have obtained a homogeneous mixture, pour into the mold and cook in the oven at 170˚ static for about 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 the plate/tray. Allow to cool completely.

In the meantime, cut out 4 strips of paper with a thickness of approximately 1.5 cm (approximately, you can make them to the size you prefer).

Lay the paper strips on the cake as in the photo.

Sift the icing sugar to cover the entire cake. Remove the strips. The cake is ready.

It is obviously possible to decorate it as you wish, even without drawing with paper strips.