• Rémi

Healthy Vegan Chocolate Cake - No Added Sugar

Servings: 4

Calories & Macros: 2453 kcal; Protein 65 g (10 %), Carbs 354 g (54 %), Fat 104 g (34 %)

Prep Time: 5 min

Cook Time: 45 min

Cooling Time: 30 min



Ingredients

  1. 250 g Dates

  2. 150 g Oats

  3. 150 g Almonds

  4. 35 g Cacaopowder

  5. 30 g Cacaonibs

  6. 320 ml Almond Milk

  7. 3 Tea Spoons(17g) of Baking Powder

  8. 1/2 Tea Spoon of Vanilla Powder

  9. 11 mL Water

  10. 100 g Blueberry

Procedure

  1. Preheat the oven to 180°C.

  2. Blend the almonds to powder.

  3. Blend dates together with 11 mL of water to form a paste.

  4. Blend oats together with 200 mL of almond milk to form a paste.

  5. In a big bowl, mix the almond powder, the two formed pastes, 1/2 tea spoon of vanilla powder, 30 g cacaonibs, 30 g of cacaopowder, 17 g of baking powder and 120 mL of almond milk. The dough is thus formed.

  6. Put a thin layer of olive oil on the insides of a cake form, to make it sticky.

  7. Cover the insides of the form with baking paper.

  8. Add the dough to the form and shape it as you desire.

  9. Place the cake at middle height in the preheated oven and bake for 20 min at 180°C.

  10. Bake for another 25 min with 150°C.

  11. Cool down for minimum 30 minutes, then top with the remaining 5 g of cacao powder & 100 g of blueberries.


TIP: I find the taste of the cake to be best after it has been cooled down in the refrigerator. Try it out!








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