My Chocolate Cake baking mix

Organic baking mix for juicy chocolate cake with extra chocolate pieces

My chocolate cake brings to you a chocolaty moment of joy, vegan and gluten-free. Cakes or muffins taste even more chocolaty and are easy to prepare. Furthermore, My Chocolate Cake contains many extra chocolate pieces with minimum 53% of cocoa.

By the way: My Chocolate Cake is not only organic, vegan and gluten-free, but also climate-neutral! For further information, please click here:

Content: 400g

Raw cane sugar*, rice flour*, corn starch*, 11,1 % dark chocolate coating*¹ (cocoa mass*³, sugar*, cocoa butter*³), 7,1 % cocoa powder*³, rising agent: sodium hydrogen carbonate; apple fibre*, acidifier: potassium tartrates²; thickening agent: locust bean gum*; salt, emulsifier: lecithin* (sunflower*); thickening agent: guar gum*. (May contain traces of soy, lupine and nuts.)

*from controlled organic agriculture

¹cocoa: 53 % minimum
²pure tartar
³Rainforest Alliance certified

Contains the following allergens: corn

Nutritional values per 100 g final product
Energy	1404 kj / 335 kcal
Fat	16 g
Carbohydrates	43 g
of which sugar	22 g
Fibre	2,7 g
Protein	4,0 g
Salt	0,65 g

Eggs	not contained	Milk	not contained
Fish	not contained	Crustacean	not contained
Mollusc	not contained	Gluten	not contained
Lupine	may contain traces	Sesame	not contained
Nuts	may contain traces	Peanut	not contained
Cellery	not contained	Soy	may contain traces
Mustard	not contained	Corn	contained

Preparation

For your chocolate cake, you additionally need:

300ml soy drink
100g soft margarine
Loaf pan (20-25 cm)
Hand mixer with whisk

Preparation:

Preheat the oven to 180 °C top/bottom heat and oil your loaf pan thoroughly.

Add your baking mix with the soy drink and margarine to a mixing bowl. Shortly mix everything with you hand mixer with whisk on low speed. Then beat it up for 2 more minutes on highest speed, until it forms a creamy and fluffy dough. Add your dough to the loaf pan and smoothen it out a bit.

Bake the chocolate cake on the medium rack of your oven for about 50 minutes at 180 °C air circulation or 60 minutes at top/bottom heat. At the end of the baking time, test with a wooden stick if the cake is done. If there is still remaining dough on the wooden stick, extend the baking time for about 5 minutes and try again.

Let the cake first rest for about 15 minutes in the loaf pan on a rack, then remove it from the loaf pan and let it cool down completely.

Tip

You can also prepare the chocolate cake with other plant drinks. Please note that the consistency might vary when using other plant drinks. We recommend using soy drink.

Your cake will be even more chocolaty if you pour a chocolate glaze on it when it’s cooled.

Did you know that your chocolate cake is also a great base for a gluten-free pie? You can find the recipe here.