for 12 pieces

Chocolate

100 g

vegan dark chocolate, finely chopped

Cake batter

200 g	vegan butter substitute, soft
150 g	sugar
2 tbsp	apple vinegar
350 g	white flour
50 g	ground almonds
75 g	pecan nuts, finely chopped
2 tsp	baking powder
80 g	chocolate cubes
1 tsp	sodium bicarbonate
¼ tsp	salt
3 dl	almond drink

Topping

100 g	sugar
2 tbsp	water
1 dl	almond drink
30 g	pecan nuts, roasted, coarsely chopped

How it's done

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.

Cake batter

Place the vegan butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the vinegar and the chocolate, mix. In a second bowl, mix the flour with all the other ingredients up to and including the salt, stir into the chocolate mixture, alternating with the almond drink. Transfer the batter to the prepared tin.

Bake

Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.

Topping

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the almond drink, simmer until the caramel has dissolved. Allow the caramel mixture to cool slightly, then drizzle over the cake, top with the nuts and leave to dry.

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