Preheat oven to 160 degrees (convection) or 180 degrees (top-bottom heat) and line a springform pan (24cm diameter) with baking paper (bottom) and optionally brush the sides with a little margarine.
Melt dark vegan couverture carefully over a water bath. Set aside.
100 g dark
FOR THE CAKE Place ground walnuts, raw cane sugar, gluten-free flour blend, baking powder and a pinch of salt in a large baking bowl. Stir with a whisk until everything is well combined and lumps are dissolved.
275 g Walnuts, 100 g Raw cane sugar, 75 g gluten free flour mix, 1 ½ tbspn Baking powder, A pinch of salt, 1 tbspn Locust bean gum
Add melted chocolate, melted margarine, flax egg, applesauce, and bourbon vanilla. Continue mixing with a whisk or silicone scraper until a uniform dough is formed.
3 Piece Flaxseed eggs, 115 g Margarine, 75 g Applesauce, Dark vegan couverture melted, ¼ tbspn Bourbon vanilla
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
NOTE: Gluten-free doughs are slightly more compact and not as liquid as doughs with gluten.
Pour into the pan, smooth and bake for 55 minutes.
When the baking time is over, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean". If not, extend baking time another 10 minutes and check again. Remove from oven and let cool completely.
Decorate with chocolate coating and chopped walnuts. Cut into pieces and serve.
Walnut kernels
Store in an airtight container in the refrigerator for up to 5 days.