Chocolate Cake
The most moist and fudgy chocolate cake you'll ever eat.
Servings: 6 slices
Ingredients
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 3 bananas
- 4 tbsp cocoa
- 1 egg
- 1 vegan egg (1 tbsp ground linseeds mixed with 3 tbsp water)
- 70 ml Kefir or milk
- 70 ml vegetable oil for example sunflower oil
- 100 ml boiled water
Instructions
- Mix your vegan egg and put it into the fridge for 15 minutes.
- Line a small square baking tray with baking paper.
- Mix the almond flour, baking powder, baking soda and a pinch of salt together in a large bowl.
- Mash up the bananas in a flat bowl. I used a soup plate. Just make sure it is big enough because now you add the cocoa powder. Keep mashing and mixing with a spoon until you have smooth chocolaty mass.
- Add the egg and the vegan egg to the almond flour and beat it with a hand mixer.
- Add the Kefir and the vegetable oil. Keep mixing.
- Add the banana chocolate mix and mix until everything is well combined.
- Now mix in the boiling water a little bit at a time. The mixture is very liquid. That's normal.
- Pour it into your lined baking tray (7.5 x 5.5 Inch) and bake at 180 degrees Celcius (fan) for 35 minutes or until the top is solid to the touch.
- Once the cake is done, leave it to cool completely in the tin before you move it. I'm using an oven-proof container with a lid so I just keep my cake in there.
- Here comes the hardest part: Only eat your cake the next day. I know. But it's worth the wait! Enjoy.
Notes
For a normal-sized cake that serves 12 just double the ingredients.