Vegan Gluten-Free Chocolate Cake with Nussmylch Flour – No Oil
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.
Equipment
- Blender or mixer (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! :)