Peanuts and chocolate vegan cake

 

Here is a delicious cake, super chocolated with melted chocolate chips, and with the salty peanuts it is excellent !! It is also very fast to make, 5 minutes for preparation, then 45 minutes of cooking.

You can eat it hot, warm, or cold it will also be good. It is done in a small round mold, if you make it in a large mold it will increase quantities. You can also increase the amounts of sugar as we do not like too sweet cakes. And be careful to add the cider vinegar at the last moment. A sheet of parchment paper is added to the pan during cooking so that the top of the cake does not cook too quickly (be careful that it doesn’t touch the oven) and place the oven rack rather down the oven.

I N G R E D I E N T S
 For a round mold of 16 cm diameter:
– 195 g flour
– 20g cocoa
– 20g almond powder
– A good pinch of salt
– 30g of grape seed oil
– 25g of sugar
– 1 teaspoon of baking soda
– 70g of cut chocolate
– 5g vanilla sugar
– 5 g baking powder
– 170g almond or hazelnut milk
– 2 tsp cider vinegar
– A handful of peanuts
R E C I P E
Preheat the oven, and oil the mold. Crush the peanuts. Chop the chocolate into large chunks.
Mix the flour, cocoa, almond powder, sugar, oil, baking soda, vanilla sugar, baking powder, salt and almond milk. Add the chocolate chunks and mix.
Once the oven is hot, the oiled mold, and that your peanuts are crushed, add the cider vinegar, and mix very briefly. Pour quickly into the pan, sprinkle with peanuts and put in the oven with the parchment paper on top. Leave to cook for 40-45 minutes at 170 °C.

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