Despite the commercial cheesiness surrounding the 14th of February, I do like the idea of celebrating love. For the occasion I decided to bake a velvety vegan chocolate cake, glutenfree AND sugarfree.
Apart from being vegan, glutenfree and sugarfree, this cake is also light in fat and a good source of vitamins, minerals, protein and fibre. The recipe yields eight rich-tasting pieces at approx.115 kcal each.
As guilt-free as love and sweets should be!
- 8 pitted dates soaked in 100 ml water
- 150 g cooked black beans
- 30 g dissicated coconut
- 20 g corn flour (not starch)
- 4 tbsp cocoa powder
- 20 ml almond milk (or other non dairy milk)
- 2 tbsp oil
- pinch of salt
- 1/4 tsp vanilla powder
- 1.5 tsp baking powder
- 1 tbsp carob syrup (optional)
- Preheat the oven at 150 ºC (302 ºF)
- Grease a small bundt cake form and sprinkle it with coconut flakes or some flour
- Process the coconut flakes
- Add the soaked pitted dates with their liquid, the beans, oil, almond milk and process until smooth
- Mix the corn-flour with the cocoa, salt, vanilla and baking powder
- Incorporate the dry ingredients into the wet batter.
- Add the carop syrup (optional)
- Transfer the batter into the greased form and place on the second last rack from the bottom
- Bake for 30 min
- Take out from the oven, place a tea towel over it and let it cool
- Turn the form upside down and carefully remove the cake from the form
- Store in a container in the fridge
- If you are using a convection oven, you may reduce the baking time to 20-25 min.
- The cake will still be a bit moist when you take it out of the oven. When you test it for doneness, the toothpick will not come out totally dry. When done, the cake has the texture of a thick pudding. Once cool, it will become more compact, but will stay tender and moist.