I spend a fair bit of my time at the moment cooking in a group where the dietary restrictions are (1) vegetarian (2) dairy-free (3) gluten-free (4) cane sugar-free.
And, well, cake is nice.
So I took my standard recipe, and we adapted it.( Standard ingredients. )
The modified version goes like this:
300g dark chocolate
200g soya Pure (or other hard or semi-hard fat)
250ml agave syrup
1 tsp vanilla
300g hazelnut meal
pinch of salt
Pre-heat oven to 180degC.
Melt chocolate and fat together (either in a heat-proof bowl over simmering water, or in the microwave).
Beat eggs, agave syrup, vanilla (and any booze you want to use) together until thick.
Pour the melted chocolate mixture into the egg mixture and stir thoroughly.
Add the hazelnut flour and the salt and mix thoroughly.
Scatter raspberries liberally across the bottom of your desired baking pan (I tend to go for large rectangular pans, ceramic if I can get them) and stick in the oven for about 30 minutes. If at any point it starts to burn, cover with a sheet of tin foil.Notes
This was our first attempt at this particular version of the modifications, and next time I'll probably either up the hazelnut meal a little more, or ditch one of the eggs. I'll also be rather more liberal with the vanilla, because the roasted hazelnut flour we used needed a little more of a boost than it ended up getting with these quantities.
Another excellent variant is halving and coring pears, filling the hollow with brown sugar, placing them cut-side-down in the baking tray, and using almond meal & cinnamon/nutmeg/etc in the batter.