Easy Vegan Chocolate Cake (whole grain and oil-free)
This chocolate cake, made without oil and with whole-grain flour, is very tasty yet light. It will satisfy your craving for chocolate sweets, but it won’t overwhelm your senses because it isn’t overly sweet. The currants on top are decorative, but their tartness also pairs beautifully with the cake’s chocolate flavor. Enjoy!
Equipment
- 1 Baking Pan round, 24cm
- Parchment Paper
Ingredients
For the cake:
- 3 ripe bananas
- 150 g sugar or date sugar
- 1 tbsp ground flaxseeds
- 2 tbsp cocoa powder
- 1 tbsp carob powder or use more cocoa powder
- 1 tbsp tahini
- 300 g whole grain spelt flour
- 1 tsp baking powder or baking soda
- 1 pinch of salt
- 250 ml oat drink (oat milk)
- 1 tbsp white vinegar or apple cider vinegar
For the icing:
- 100 g chocolate 75% cocoa
- 4 tbsp oat drink
- 1/4 tsp vanilla powder
- small fruit of choice for decoration and taste
Instructions
Cake:
- Peal and mash the bananas with the fork.
- In a big bowl add and mix together: sugar, bananas, flaxmeal (ground flaxseeds), cocoa, carob, tahini,
- In another bowl mix: flour, baking powder or baking soda, and a pinch of salt.
- Add the mixture from the second bowl slowly to the first one.
- In the end add oat drink, mix and add vinegar. Mix everything lightly.
- Heat the oven to 180 °C. Line the 24 cm pan with parchment.
- Bake for about 40 minutes (start checking at 30 minutes). A toothpick should come out with a few moist crumbs.
Chocolate icing:
- In a double boiler, melt the chocolate with the oat milk.
- Stir in the vanilla. Remove from heat and let it cool slightly.
Assemble:
- When the cake is done, remove it from the pan and cool on a rack.
- Place on a serving plate and spread the warm icing evenly over the top and sides.
- Decorate with berries or small fruit.
- Let it cool completely and serve at room temperature.