Vegan Chocolate Cake without Oil and Sugar
Ingredients
- 260g apple puree
- 100g nut butter (or margarine)
- 150g coconut blossom sugar / xylitol / sugar etc.
- 220g flour of your choice: wheat / spelt (gf: e.g. rice flour)
- 80g cocoa powder
- 1 vegan egg substitute (e.g. 1 tablespoon of crushed flaxseed + 2 tablespoons of water)
- approx. 50-100 ml of plant milk, depending on the flour used
- a pinch of salt
- optional: a handful of frozen raspberries
- optional: chocolate chips for the dough
- optional: melted dark chocolate for topping
Preparation
Mix all ingredients into a dough.
Preheat the oven to 180°C/350°F (top and bottom heat).
Place the dough in a form lined with baking paper.
Press the raspberries and optional chocolate into the dough.
Bake for approx. 45-60 minutes (depending on the oven).
Allow the cake to cool a bit after baking.
Decorate with melted chocolate.
