Recipe for Gluten-Free Vegan Dulce de Leche Krembo Cake

This recipe presents a gluten-free and vegan Krembo cake featuring a dulce de leche cream. The cake base requires 100 grams of dark chocolate, 1/4 cup oil, 1/2 cup sugar, a pinch of salt, 1/2 cup cornstarch, 1 heaping teaspoon of cocoa, and 2 large eggs. The ingredients are melted and mixed, then baked in a 22 cm round pan at 180 degrees Celsius for 11 to 13 minutes.

The dulce de leche cream is made by whipping 500 ml of plant-based cream with 4 tablespoons of dulce de leche pudding and optionally 1 teaspoon of instant coffee powder, folding in 1/4 cup of soy milk or water. This cream is spread over the cooled cake base and the cake is frozen for two hours.

For the ganache topping, 100 grams of dark chocolate is melted with 125 ml of plant-based cream in short microwave bursts until smooth. The ganache is spread evenly over the frozen cake, which is then decorated with reserved whipped cream using a star nozzle. The cake is stored in the freezer or refrigerator until serving.