To be honest the baking process was such an emotional roller-coaster. Everything started out pretty good but then after putting jam on the bottom half I was gonna put on the top half and it all crumbled down. I must admit I shed a few tears but then I managed to save it, so it doesn’t look so horrible. Of course it doesn’t look as good as I wanted it to, but it still looks good and most importantly it tastes AMAZING!


  • 300 g flour (gluten-free, white whole wheat..)
  • 170 g powdered sugar
  • 60 g cacao
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 package vanilla sugar
  • 150 g dark chocolate
  • 240 ml plant milk
  • 240 ml water/plant milk
  • 4 tbsp lemon juice 


  • 1/2 cup apricot jam
  • 150 g dark chocolate
  • 150 ml soya cooking cream


You will need 19 – 22 cm round baking pan.

Preheat oven to 180°C/350°F/gas 4 and prepare your baking pan. In a large bowl mix together DRY ingredients and melt chocolate with (240 ml) plant milk, mix until well combined.

Add milk/water (240 ml) and juice to melted chocolate and combine. Pour batter into baking pan and bake for 40 – 45 minutes or until toothpick comes out clean.

Let it cool down and take it out from the pan. Meantime melt chocolate with soya cream and mix until well combined. Cut corpus into 2 halves and put jam on the bottom half and put the top one back.

Now pour chocolate icing on top and put in the fridge overnight. Enjoy!<3

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