Chocolate cake without milk (Gluten Free)


For the dough

80 ml corn oil 
120 g sugar
2 whole eggs
200 ml coconut milk 
1 tsp vanilla essence 
70 g powdered chocolate 
180 g Schar Gluten Free Mix C Patisserie 
1 tbsp baking powder 
1 pinch salt 

For the topping 
100 ml coconut milk 
70 g powdered chocolate
40 g sugar 
1 tsp vanilla essense


  • Mix all the wet ingredients together thoroughly in a bowl.
  • Mix the flour, cocoa powder and baking powder and add this to the wet mixture along with the sugar and salt.
  • Pour the mixture into a cake tin previously greased with oil and dusted with flour. Bake in a preheated oven at 180°C for approx. 40 minutes.
  • Once the cake has cooled, remove it from the tin and prepare the topping.
  • Place all the topping ingredients in a small pan and stir constantly over a medium heat until it becomes smooth and even.


Gluten Free, Wheat Free, Lactose Free, No milk added