Our recipe for a vegan chocolate cake is as healthy as it can get. It’s as rich and delicious as any other classic chocolate cake, yet it’s made without eggs and butter, it’s also a sugar-free and a gluten-free cake.
Normally this kind of recipe is only taught in our Easy Healthy Sugar-Free Desserts Online Course, but today we are sharing it to sweeten up the uneasy times of isolation. It is really very easy to make and it’s truly healthy, as we don’t use any additives and natural food substitutes. All ingredients are wholesome and nutritious.
In this recipe, I use almost the same ingredients as in Perfectly Fluffy Buckwheat Pancakes. Check it out, and you’ll see how you can make things that look and taste absolutely different, even if you use almost the same ingredients.
- buckwheat flour – 1 heaped cup (180 gram)
- unsweetened cocoa powder – 50 gram
- milk (for vegans: can be replaced with any non-diary milk, like banana milk or almond milk) – 1 cup
- 1 ripe banana
- 2 tbsp of melted coconut oil
- 1 tsp natural baking soda
- maple syrup (optional)
Step 1. First, add to the bowl all the dry ingredients: flour, baking soda, cocoa powder. Mix everything thoroughly.
Step 2. Mash a banana with a fork or process in a blender to make a very smooth puree.
Step 3. Add wet ingredients to the batter: milk, coconut oil, mashed banana, and a liquid sweetener, if using. Mix everything nicely.
Step 4. Transfer the batter to a cake pan or cupcake molds. Bake at 180 C in the oven for 25-35 minutes, depending on the size of your cake.