Chocolate Cake

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Vegan and glutenfree Chocolate Cake

Here you finally get a classic chocolate cake recipe for different seasons. It took a while till the recipe to pass the test phase and I was able to post it. What always bothered me about gluten-free and vegan cakes is that they are either too hard or too dry. Most of the taste is produced by extremely high sugar and starch. This cake is different, on the one hand the taste is created by its very high cocoa content and on the other by the ripe bananas. I know there are a lot of banana haters, but with the intense cocoa flavor, I can assure you that bananas can not be tasted at all (I tested them with a true banana haters). Why bananas again? It is well known that bananas are also often used as an egg substitute; In combination with the ground flaxseed they do that here too. Another point is that the bananas give the cake an incredibly fruity cocoa flavor. But the biggest goal was to make the cake taste juicy and fluffy the next day. For the photos, I have decorated the cake summery with berries and a vegan yogurt.

 

Why is my vegan chocolate cake different?

All points at a glance:

  • No wheat, soy or corn
  • Very little sugar
  • Little and only healthy fat
  • Fluffy & juicy consistency
  • Also thefollowing day still juicy

 

 

Vegan & glutenfree chocolate cake

Menge: 1 box cake

Ingrediens

  • 100 g buckwheat flour
  • 50 g oatmeal (oatmeal)
  • 50 g of ground almonds (or almond flour)
  • 50 g cocoa powder (fair + organic)
  • 4 tablespoons of flaxseed flour
  • 1 teaspoon Baking powder
  • 1 teaspoon of soda *
  • 70 ml coconut oil (or rapeseed oil)
  • 1 tablespoon of apple cider vinegar ** (organic)
  • 7 tablespoons maple syrup or 50g birch sugar
  • 1 pinch of salt
  • 2 ripe bananas (or 1 boiled sweet potato)
  • 200 ml of water

Preparation

  • Mix all dry ingredients together in a bowl.
  • Then melt the coconut oil, puree the bananas with water in a blender and add the sugar to the bowl.
  • Mix the dough well with a hand mixer and leave for 5 minutes
  • Then add the apple cider vinegar and stir again.
  • Pour the dough into a kitchen pan and bake at 180 degrees for about 40-45 minutes.
    → ATTENTION: baking time may be shortened for another baking tin. Let the cake cool down, then it will become firm.
    The specified baking time refers to a gas oven.

 

* Soda is an absolute magic. It makes chocolate pastries look darker and fuller. In addition, it reacts to the acid of the apple cider vinegar, creating an airy dough.
** Please always use organic apple cider vinegar. Because only here are the healthy and valuable bacteria that are needed for the baking process.

 

 

 

 

How do I make oatmeal?

Oats are gluten-free from the ground up. Although this is often not declared on the packaging, since usually in the processing of a mill is used, which also processes wheat or other grain. Oatmeal may not be sold as “gluten-free” due to the residues that may be present in the mill. In the health food store, however, there are also gluten-free oatmeal, but loosely cost € 1.50 more. As a small proof: my roommate has a Zöllakie and tolerates conventional oatmeal and organic oatmeal very well. For many gluten-free recipes, oatmeal is often used as it has a great binding property. You can grind oatmeal with a coffee grinder to oatmeal. An alternative is a high-performance mixer. Here, however, chop the flakes only in small portions.

 

Why do I use soda and apple cider vinegar?

These two ingredients are important ingredients in the gluten-free bakery. Soda is a versatile wonder drug (will review it again), it has two major uses in this recipe. On the one hand, the cake gets a nice dark chocolate color with the addition of soda and on the other hand it is the better substitute for baking soda. Soda in combination with apple cider vinegar produces a breezy cake.

 

Tips:

If you want, you can round off the cocoa taste with an espresso note. Simply add a small shot (2-3 tablespoons) of brewed coffee to the dough. As an alternative topping I recommend a caramel sauce made of soaked dates, with a splash of plant milk and a pinch of salt.

The amount of chocolate hides the banana taste very well. If this is still too dominant for you, you can also omit the bananas and use a sweet potato. The combination of flaxseed flour and bananas replaces the eggs and binds the cake. Instead of flaxseed flour, the binder Johannesbrotkernmehl or xanthan gum can be used.

 

 

 

 

I think the cake with frozen berry looks the best.  Have you visit my shop yet?

Joana

 

Check my new Shop ♥ Europe only

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2 thoughts on “Chocolate Cake

  1. Hallo, der Kuchen ist super geworden, schmeckte hervorragend. Ich habe allerdings etwas weniger Kakao, dafür insgesamt ca. 100 Gramm Zucker genommen. (Vanillezucker und Kokosblütenzucker). Statt des Leinsamenmehls habe ich 2 Eßlöffel Flohsamenschalen genommen und die mit dem Bananenwasser kurz quellen lassen. Nach 45 min. bei 180 Grad Ober- u. Unterhitze war der Kuchen fertig!

    Das glutenfreie Knäckebrot habe ich auch schon ausprobiert, allerdings war die angegebene Backzeit für meinen Ofen wohl zu lang. Es wurde leider viel zu dunkel, hatte auch nicht aufgepasst. Ich will es auf alle Fälle aber noch mal probieren. :))

    1. Hallo Ilka, das freut mich total, dass der Kuchen so gut geworden ist. Flohsamenschalen passen natürlich sehr gut als Leinsamen-Ersatz.
      Vielen Dank für die Anmerkung mit dem Knäckebrot. Da ich ja mit Gas backe, ist es manchmal schwierig eine allgemeine Backzeit zu finden, die zu allen Ofenarten passt.
      Ich werde das gleich mal im Rezept Anmerken 😉

      Danke für dein hilfreiches Feedback liebe Ilka
      Liebe Grüße
      Joana

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