Vegan Flourless Triple Chocolate Cake
Ingredients
Cake
- 2 cups raw buckwheat groats soaked at least 4 hours
- 1/3 cup unsalted peanut butter
- 5 ripe bananas
- 1/3 cup liquid oil
- 2/3 cup coconut or muscovado sugar
- 1 cup cacao
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 100 g chopped dairy free dark chocolate
Ganache
- 100 g dark chocolate chopped
- 4 tsp coconut milk
Preparation
Preheat the oven to 200°C
Process the buckwheat until you get a homogenous, creamy mixture.
Add peanut butter, bananas, oil and sugar, and process again until everything is integrated.
Add the cacao, salt, baking powder and baking soda, and process again.
Put the mixture in a bowl.
Add the chopped chocolate and mix well.
Put the mixture in a mold of 9x20cm approx. with parchment paper and bake for 20-25 minutes or until it is dry on the outside and just moist on the inside. When inserting a stick, it should come out just wet.
Let cool.
Melt the chocolate together with the coconut milk in a bain-marie or microwave, taking care that the chocolate does not burn.
Put the ganache on the cake and leave in the refrigerator.