Lactose-free and egg-free double chocolate cake

Lactose-free and egg-free double chocolate cake

INGREDIENTS
Chocolate cake:
1 1/4 cup flour
1 cup of coconut sugar
1/2 cup sifted cocoa powder
1 1/2 teaspoon sodium bicarbonate
1/4 teaspoon of salt
1/4 cup of canola oil
1/4 cup unsweetened applesauce
1 teaspoon of vanilla
1 cup of water
4 teaspoons of cider vinegar
Chocolate ice cream:
5 oz. Bittersweet chocolate, finely chopped
2 tablespoons of coconut milk


PREPARATION
Cake preparation

1. In a large bowl, using a whisk, combine the flour, sugar, cocoa, baking soda and salt. Stir in the oil, the compote, the vanilla and the water while whisking. Add the vinegar and mix. Using a spatula, spread the dough into a 9-inch (23 cm) square baking pan lined with parchment paper and oiled around the edges.

2. Bake at 350 ° F (180 ° C) for 25 to 30 minutes or until a toothpick stuck in the centre of the cake comes out clean. Put the pan on a rack and let cool for 20 minutes. Unmold the cake on the wire rack, gently remove the parchment paper, then let cool completely. (The cake will keep overnight at room temperature and up to 2 months in the freezer.)

Ice preparation


3. Meanwhile, in a heat-proof bowl placed on a pan of hot but not boiling water, melt the chocolate with the coconut milk, stirring with a whisk, while stirring. 5 minutes or until the preparation is smooth. Let cool 25 minutes. Pour ice over cooled cake, spreading evenly with a spatula. Refrigerate for 20 minutes or until the ice cream has set. Before serving the cake, let it come to room temperature.

Good to know: We check the list of ingredients to make sure our chocolate does not contain dairy products or milk ingredients.

A good thing: When you open a box of coconut milk, it happens that the solid and liquid parts are separated. Simply stir them vigorously with the whisk so that the milk becomes homogeneous again. To avoid this inconvenience, opt for a brand that contains an emulsifier, such as guar gum.