About the Recipe
Ingredients
Chocolate Cake:
2 Cups Almond Flour
1/2 Cup Unsweetened Cocoa Powder
1 packet of baking powder (used Dr. Oetker)
1 packet sweetened vanilla powder (used Dr. Oetker)
3 whole eggs
1/2 Cup Pure Maple Syrup
1/4 Cup Unsweetened Almond Milk
1/4 Cup Unsweetened Applesauce
Pinch of salt
Slivered almonds for topping
Dairy-Free Pudding:
1 packet (3.9 oz) of JELL-O Chocolate Pudding Mix
1 Cup Unsweetened Almond Milk
Cake Topping:
1/2 Cup Dark Chocolate Chips
Fresh Raspberries
Powdered Sugar
Preparation
Part 1:
Preheat the oven to 350°F.
Begin by making the cake. Combine 3 eggs, 1/2 cup of maple syrup, 1/4 cup of almond milk, and 1/4 cup of applesauce.
Next, add the dry ingredients (almond flour, cocoa powder, baking powder, vanilla powder, and salt) to the same bowl. Mix until smooth and free of lumps.
Line a loaf pan with parchment paper and carefully pour in the batter. Sprinkle with slivered almonds and gently tap the pan on the counter to eliminate air bubbles.
Bake in the oven at 350°F for about 45 minutes, or until a toothpick inserted comes out clean.
Once cake is fully baked, remove from the oven and allow the cake to cool completely for about 2 hours.
Part 2:
While the cake bakes, prepare the pudding filling. In a medium bowl, combine 1 cup of almond milk with the pudding mix. Use an electric mixer on medium-high for about 2 minutes, then let it sit for 5 minutes to thicken. Cover with plastic wrap and refrigerate until needed.
If preparing the cake in advance, refrigerate it overnight. Otherwise, after it has cooled off for 2 hours, using a knife gently slice the cake horizontally through the middle.
Carefully flip the top half of the cake over and put it to the side, ensuring it remains intact in the process.
Spread a generous layer of the pudding mixture on the middle of the cake, then gently place the top layer of the cake back on.
If some pudding seeps out, simply spread it along the sides of the cake.
Part 3:
Now time to prepare the topping the topping, place dark chocolate chips and 1 tablespoon of water in a small microwave-safe bowl. Heat in the microwave for about 1 minute.
Once heated, stir the melted chocolate and water with a spoon until you achieve a thick ganache consistency. Use a spatula to spread it over the top of the cake evenly.
As the chocolate sets, decorate the cake with raspberries.
After placing the raspberries, refrigerate the cake to firm up and chill.
When ready to serve, take the cake out of the fridge and let it sit for 10-20 minutes. Lightly dust with powdered sugar, slice, and enjoy!