No flour, no milk, no eggs, but with LOTS of deliciousness. This vegan chocolate cake will surprise you with its flavor and texture.
Leading a vegan lifestyle does not mean depriving yourself of the delicious things in life, as every recipe is adaptable. And for those of you who want to lose a few pounds, this vegan chocolate cake option could be just the ticket.
The vegan chocolate cake you are about to learn about is made with foods that are true sources of nutrition, and you don’t need to be intolerant to common foods to enjoy this recipe.
The cake without lactose and any other ingredients of animal origin is low in calories and can help you detoxify your body. And the main thing about a cake: it is very tasty and moist. You won’t even believe it’s a “good cake”.
Beetroot and chocolate cake with avocado ganache
You will need:
Massa do bolo
- 2 medium beets
- 2 cups of almond milk
- 1.5 cups demerara or coconut sugar
- 1/2 cup melted coconut oil
- 1 tablespoon vanilla extract
- 1.5 cups oat flour
- 3/4 cup almond flour
- 1 cup cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- Pinch of pink salt
Roof
- 2 ripe avocados cut in half
- 1/2 cup cocoa powder
- 1/2 cup sugarcane syrup or coconut nectar
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 1 pinch of pink salt
- 2 teaspoons of ground coffee (optional)
How to make:
Pasta: Cook the beetroot and grind until it forms a puree. Allow to cool and mix with almond milk, sugar, coconut oil and vanilla extract. Beat until incorporated. Mix the dry ingredients. Divide the dough into two greased pans and bake in a medium oven for 30-35 minutes. Wait for the cakes to cool completely before removing them from the pans and placing them in the refrigerator.
Roof: Remove the pulp from the avocados and place in the processor. Blend until smooth. Add the remaining ingredients and beat again until everything comes together.
Assembly: Place the first layer of cake on the plate. Add about half of the frosting and cover with the second layer of cake. Add the rest of the topping and place it in the fridge. The cake can be served immediately, but it is ideal to serve it after refrigerating it.
Check out this other unmissable tip: If you are vegan, you need to know this trick to replace egg whites in recipes.
Source: Vix
