Vegan chocolate cake with Fairtrade almonds and organic chocolate - a chocolate treat for your palate and an ethically-sustainable treat for your conscience!
Preparation 5 minutes | Preparation 10 minutes | Time in the oven 35 minutes | Total 50 minutes
Ingredients
Ingredients for 1 cake (23 cm loaf tin)
- 100 g Mandeln
- 40 g Bio-Schokolade 65%
- 100 g flourl
- 200 g sugar
- 50 g cocoa
- 1 vanilla pod
- 1/2 tsp salt
- 2 tsp backing powder
- 2 tbsp tbsp applesauce
- 200 ml vegan milk alternative
- 1 tbsp apple cider vinegar
- 75 ml oil
- 2 tbsp icing sugar (to dust)
- 1 tbsp cocoa (to dust)
How to make it
- Mix the apple vinegar with the vegetable milk to make vegan buttermilk.
- Coarsely chop the chocolate
- Finely grind the almonds in a stand mixer
- Mix flour, ground almonds, baking powder, cocoa, salt and sugar in a bowl.
- Scrape out the vanilla pod and add the pulp together with the oil, vegan buttermilk and applesauce and mix to a smooth batter.
- Finally, stir in the chocolate chips.
- Preheat the oven to 170 degrees Celsius and line a loaf tin with baking paper.
- Pour the batter into the tin and bake for 30 - 35 minutes (test with a cake tester).
- Remove the cake from the oven and allow to cool well, then carefully remove from the tin 2 tbsp icing sugar and 1 tbsp cocoa sprinkle over the chocolate cake with a sieve
Tip. A chocolate cake has to be moist, something may still stick to it when you do the chopstick test.
Developed by The Lucky Tofu
