![\"\"](\"http:\/\/www.teresamisu.com\/wp-content\/uploads\/2014\/05\/MG_58882.jpg\")
<\/a><\/p>\nIngredients<\/h2>\n\n- 1 cup \/ 140g light spelt flour (or flour of your choice)<\/li>\n
- 1 cup \/ 140g kamut flour (or flour of your choice)<\/li>\n
- \u00bd cup \/ 50g unsweetened cocoa powder<\/li>\n
- \u20282 tsp. baking powder<\/li>\n
- 1 tsp. baking soda<\/li>\n
- \u00bd tsp. salt<\/li>\n
- \u20281\/2 cup \/ 125ml rice syrup<\/li>\n
- 1 \u00bc cup \/ 300ml milk of your choice (nut, seed, rice, goat, \u2026)<\/li>\n
- 6 Tbsp. \/ 90ml melted coconut oil or ghee\u2028 (not vegan)<\/li>\n
- 2 tsp. pure vanilla extract<\/li>\n
- 1 tsp. apple cider vinegar<\/li>\n<\/ul>\n
Non Vegan Topping<\/h2>\n\n- 250g mascarpone<\/li>\n
- 2 Tbsp. lemon juice<\/li>\n
- 2 tsp. lemon zest<\/li>\n
- 1 tsp. vanilla<\/li>\n
- <\/li>\n
- 1 cup strawberries<\/li>\n<\/ul>\n
Vegan Topping<\/h2>\n\n- 4-5 cans regular coconut milk (use the hard part on top<\/li>\n
- 2 Tbsp. lemon juice<\/li>\n
- 2 tsp. lemon zest<\/li>\n
- Optional: Liquid Stevia<\/li>\n
- 1 tsp. vanilla<\/li>\n
- <\/li>\n
- 1 cup strawberries<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/www.teresamisu.com\/wp-content\/uploads\/2014\/05\/MG_58702.jpg\")
<\/a><\/div>\nPreheat the oven to 350\u00b0F\/175\u00b0C. \u2028Lightly oil and dust a 7\u201d \/17cm cake pan with flour, shaking out excess.<\/p>\n
In a large mixing bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Whisk to combine.<\/p>\n
In a separate bowl combine the rice syrup, milk, coconut oil, vanilla and vinegar. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. \u2028Pour batter into cake pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center comes out clean (approx. 60 minutes).<\/p>\n
Mix the topping (Non vegan or Vegan) into a bowl. Leave in the fridge to harden a bit. Than put your topping into a pipping tube and decorate. Leave in the fridge till it hardens.<\/p>\n
Non Vegan Topping<\/h2>\n\n- 250g mascarpone<\/li>\n
- 2 Tbsp. lemon juice<\/li>\n
- 2 tsp. lemon zest<\/li>\n
- 1 tsp. vanilla<\/li>\n
- <\/li>\n
- 1 cup strawberries<\/li>\n<\/ul>\n
Vegan Topping<\/h2>\n\n- 4-5 cans regular coconut milk (use the hard part on top<\/li>\n
- 2 Tbsp. lemon juice<\/li>\n
- 2 tsp. lemon zest<\/li>\n
- Optional: Liquid Stevia<\/li>\n
- 1 tsp. vanilla<\/li>\n
- <\/li>\n
- 1 cup strawberries<\/li>\n<\/ul>\n<\/a><\/div>\n
Preheat the oven to 350\u00b0F\/175\u00b0C. \u2028Lightly oil and dust a 7\u201d \/17cm cake pan with flour, shaking out excess.<\/p>\n
In a large mixing bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Whisk to combine.<\/p>\n
In a separate bowl combine the rice syrup, milk, coconut oil, vanilla and vinegar. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. \u2028Pour batter into cake pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center comes out clean (approx. 60 minutes).<\/p>\n
Mix the topping (Non vegan or Vegan) into a bowl. Leave in the fridge to harden a bit. Than put your topping into a pipping tube and decorate. Leave in the fridge till it hardens.<\/p>\n
Vegan Topping<\/h2>\n\n- 4-5 cans regular coconut milk (use the hard part on top<\/li>\n
- 2 Tbsp. lemon juice<\/li>\n
- 2 tsp. lemon zest<\/li>\n
- Optional: Liquid Stevia<\/li>\n
- 1 tsp. vanilla<\/li>\n
- <\/li>\n
- 1 cup strawberries<\/li>\n<\/ul>\n<\/a><\/div>\n
Preheat the oven to 350\u00b0F\/175\u00b0C. \u2028Lightly oil and dust a 7\u201d \/17cm cake pan with flour, shaking out excess.<\/p>\n
In a large mixing bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Whisk to combine.<\/p>\n
In a separate bowl combine the rice syrup, milk, coconut oil, vanilla and vinegar. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. \u2028Pour batter into cake pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center comes out clean (approx. 60 minutes).<\/p>\n
Mix the topping (Non vegan or Vegan) into a bowl. Leave in the fridge to harden a bit. Than put your topping into a pipping tube and decorate. Leave in the fridge till it hardens.<\/p>\n
<\/a><\/div>\nPreheat the oven to 350\u00b0F\/175\u00b0C. \u2028Lightly oil and dust a 7\u201d \/17cm cake pan with flour, shaking out excess.<\/p>\n
In a large mixing bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Whisk to combine.<\/p>\n
In a separate bowl combine the rice syrup, milk, coconut oil, vanilla and vinegar. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. \u2028Pour batter into cake pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center comes out clean (approx. 60 minutes).<\/p>\n
Mix the topping (Non vegan or Vegan) into a bowl. Leave in the fridge to harden a bit. Than put your topping into a pipping tube and decorate. Leave in the fridge till it hardens.<\/p>\n