Nut-Mylk Pulp Chocolate Cake (Vegan, Gluten-free, Oil-free)

Here is another good reason for making your own nut mylk! The leftover nut-milk pulp makes an amazing ingredients for baking. It allows for this super soft and moist texture that is pretty much oil-free!

I’ve been making this cake for years now. And the dough can be used for muffins too. There are other recipes for the use of nut-mylk pulp on my blog already. You can find a few examples in this post. But yeah, this is my favourite still :

Moist Vegan & Gluten-Free Chocolate Cake with Nussmylch Flour

Vegan and gluten-free baking can be a bit challenging at times. But with the help of magical nut-mylk pulp you can create very yummy cakes like this one. It is vegan, gluten-free and pretty much oil-free. Yay! 🙂

Vegan Gluten-Free Chocolate Cake with Nussmylch Flour – No Oil

The Vegan Monster

Here’s another great reason to make your own nut milk! The leftover nussmylch flour is an excellent ingredient for baking this moist and fluffy vegan & gluten-free chocolate cake. It delivers wonderful texture without the need for a lot of oil. Topped with creamy plant-based yogurt and juicy blueberries, this cake is as delicious as it is wholesome.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr

Course Cake, Sweet Baked

Cuisine Deutsch

Servings 1 cake (18 cm)

Equipment

• Blender or mixer ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊 (for nussmylch base)
• Mixing bowl
• whisk or spoon
• 18 cm (7″) cake pan

Ingredients

  

• 75 g nut-mylk pulp leftover from making nut-mylk
• 140 g coconut sugar
• 1 tbsp psyllium fiber
• 280 ml water
• 55 g rice flour
• 60 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

 

• Preheat oven to 200° (top-/ bottom heat). Shortly blend nut-mylk pulp, coconut sugar, psyllium fiber and water in a blender.
• Mix the remaining ingredients in a bowl. Pour the blended mixture into the bowl with the dry ingredients, stir to combine.
• Spread the dough evenly in the cake tin, bake covered for approx. 25 to 30 minutes or until inserted wooden skewer comes out clean.
• Let the cake cool down a little before taking it out of the cake tin. I used a yoghurt frosting with blueberries. A chocolate glaze works very well too.

Notes

Enjoy! 🙂

Keyword blueberry topping, no oil cake, nussmylch flour, plant-based dessert, vegan chocolate cake

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

More tasty treats for you:

Mini Chocolate Cake (Vegan, Gluten-free) Coconut Chocolate Cake Slices (Vegan, Gluten-free, No Refined Sugar, No Nuts, No Dates) Blueberry Chocolate Cake (Vegan, Gluten-free, Without Refined Sugar, Low-Fat) Zucchini Chocolate Cake (Vegan, Gluten-free, Oil-free)