Scrumptious chocolate and nut cake (gluten-free, non-dairy)

250 g non-dairy margarine
200 ml sugar
4 eggs
180 g dark chocolate (NB! Check that it doesn’t contain milk)
200 g salted and roasted cashew nuts
450 ml teff flour
0,5 tbsp psyllium powder
2,5 tbsp cocoa powder
2 tsp baking powder
a few drops of vanilla extract

150 g non-dairy margarine, soft
200 g icing sugar
150 g dark chocolate
1 tbsp cocoa powder

400 – 500 ml orange juice

Beat the sugar and margarine until soft and fluffy. Beat the eggs into the mixture one at a time. Roughly chop the chocolate and nuts and add to the mixture. Mix all dry ingredients together and add to the mixture. Stir gently until the dough is nice and even.

Take a cake tin (diameter approx. 26 cm) and line it with margarine and gluten-free breadcrumbs. Pour the cake dough into the tin and spread evenly. Cover the tin with parchment paper. Bake the cake in 180 degrees celsius for about an hour. Test it with a knitting needle or small knife: stick the needle/knife into the cake – when it comes out clean with no dough sticking to it, the cake is ready.

Once the cake is out of the oven, cover the tin with a plate, flip over and take the cake out. Allow the cake to cool down before icing.

Prepare the icing: beat the margarine and icing sugar until soft and fluffy. Melt the chocolate in the microwave (be careful not to burn it) and beat into the mixture. If you prefer the icing to be extra chocolatey, add cocoa powder.

Cut the cake horizontally into two halves and lift the top half off. Spoon orange juice onto the bottom half to soften the cake – it’s quite dry, so a lot of juice is better than a little. Then spread about a third of the icing on the bottom half.

Moisten the top half with orange juice on both sides and then carefully lift it on top of the bottom half. Don’t worry, if it breaks a little – the icing will cover the damage. Spread the rest of the icing on top of the cake. Use a piping tube for a prettier result, as the cake is quite crumbly, so spreading the icing with a knife can be a bit messy.

The cake keeps in room temperature for a few days (if there’s anything left at that point).


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