Chocolate Crostata
Surprise your partner this Valentine's Day💘with this incredible Double Chocolate Crostata! 🍫 Vegan, gluten-free, and super simple to make, this vegan chocolate cake will easily become your favorite dessert recipe ever! 💗
Ingredients
For the base:
- 2 cups Oat flour (gluten-free)
- 1 cup Coconut flour
- 1/2 cup Monkfruit sweetener (better if pure, no erythritol blend) or coconut sugar
- 1 cup Vegan butter or coconut oil
- 1/2 cup Oat milk (or your plant milk of choice)
- 1/2 tbsp Baking powder
For the filling:
- 1/4 cup Oat milk (or your plant milk of choice)
- 2 tbsp Monkfruit sweetener (better if pure, no erythritol blend) or coconut sugar
- 1/4 cup Plant-based butter or coconut oil
- 2 tbsp Oat flour
- 1 tbsp Cacao powder
- 2-3 tbsp Vegan chocolate hazelnut spread ("Nutella") or melted chocolate
Instructions
For the base:
- Mix together the wet ingredients, and then add the solid ones. The resulting dough should be firm and smooth.
- Let it sit in the fridge for about half an hour, and then roll it out on a lined baking pan, using a rolling pin if needed. Don't forget to leave a 1/2 inches edge on the sides.
For the filling:
- Cover the base with a generous amount of vegan hazelnut chocolate spread (or melted chocolate).
- Proceed to create the second chocolate layer: mix all the ingredients in a bowl (flour, sugar, baking powder, plant-based milk, cocoa, and oil) adding oat flour last, to create a smooth and silky batter.
- Pour it over the chocolate spread layer.
- Cook the cake in a preheated oven for around 30/35 minutes at 356°F (or 180°C).
Notes
Nutrition
Nutrition Facts
Chocolate Crostata
Amount per Serving
Calories
389
% Daily Value*
Fat
22
g
34
%
Saturated Fat
8
g
50
%
Sodium
391
mg
17
%
Potassium
192
mg
5
%
Carbohydrates
52
g
17
%
Fiber
9
g
38
%
Sugar
4
g
4
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!