Ingredients
Scale
- ¾ cup coconut cream
- 7 oz dark baking chocolate
- ¾ cup coconut yogurt or Greek-style yogurt (dairy-free if needed)
- 2 cups ground almonds
- ¼ cup cocoa powder
- ½ cup light brown sugar
- ½ cup cornstarch
- 2 tsp baking powder
- Pinch of salt
Instructions
Preheat the Oven:
- Set your oven to 340°F. Grease or line an 8-inch springform pan with parchment paper.
Melt the Chocolate:
- Heat the coconut cream until it starts to boil.
- Pour the hot coconut cream over the dark chocolate in a large bowl and let it sit for 5 minutes.
- Stir until the chocolate is fully melted and the mixture is smooth.
Combine Wet Ingredients:
- Mix the light brown sugar and coconut yogurt into the chocolate mixture until well combined.
Add Dry Ingredients:
- Gently mix in the ground almonds, cocoa powder, cornstarch, baking powder, and a pinch of salt until everything is just combined.
Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 40-50 minutes, or until the center slightly springs back when touched. A toothpick inserted into the middle should come out with a bit of wet batter.
Cool and Serve:
- Let the cake cool completely in the pan before removing. It’s delicious warm but can be a bit messy to cut.
- Dust with powdered sugar and serve with fresh raspberries.