Valentine’s Day is coming up and we wanted to do something special, so we made this vegan and gluten-free chocolate cake that is to die for.

It is very easy to make, you just have to make a chocolate cake, cover it with vegan whipped cream and sprinkle hearts on top to make it more beautiful, although they are not essential, they give it a very special touch. You can also add chocolate chips or whatever comes to mind.



  • 1 taza de harina de teff (140 g)
  • 1/2 taza de harina de arroz (100 g)
  • 1/2 taza de almidón de patata (110 g)
  • 1/2 taza de harina de algarroba o de cacao en polvo sin azúcar (50 g)
  • 1 cucharadita de levadura química
  • 1 cucharadita de bicarbonato
  • 2 plátanos
  • 1 taza de zumo de naranja (250 ml)
  • 1/2 taza de aceite (125 ml)
  • 1/4 taza de sirope de agave (85 g)
  • 1/2 taza de azúcar de coco (70 g)
  • Nata vegetal
  • Corazones de chocolate


  1. Preheat the oven to 180ºC or 355 ºF.
  2. In a bowl, mix all the dry ingredients (teff flour, rice flour, potato starch, carob or cocoa powder, yeast and baking soda).
  3. In a blender add the rest of the ingredients and beat until they are perfectly integrated. Pour the mixture into the bowl along with the dry ingredients and stir until smooth.
  4. Pour the dough into a cake pan (I used a round one 22 cm in diameter) greased with a little oil or with parchment paper so it doesn’t stick.
  5. Bake for about 25 to 30 minutes or until when you insert a wooden stick it comes out dry.
  6. When the cake is cold, unmold it, pour the cream on top and the chocolate hearts.
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