Are you looking for a nutritious gluten-free chocolate cake recipe? Try this one.
This cake is perfect for those who love dark chocolate. And there’s also another bonus: it has 0 animal fat or cholesterol!
Ingredients (serves 6-8 people):
– 80 g of chickpea flour
– 80 g of cassava / tapioca flour
– 70 g of brown sugar
– 1 tsp of baking soda
– 20 g of cocoa
– 1,5 very ripe plantain or vudi
– 50 g of peanut butter
– 1 chia “egg” (= 1 tbsp. of chia seeds with 4 tbsp. of water)
– 80. g of oil (peanut, grape seed, rice or soybean)
– 70 g of dark chocolate (with at least 70% cocoa)
Directions:
1) Pre-heat the oven to 180°C.
2) In a cup, mix together 1 tbsp. of chia seeds with 4 of water. Mix from time to time.
3) Mix all the dry ingredients together in a bowl: the chickpea and tapioca flour, brown sugar, baking soda and cocoa.
4) In another bowl, mash the plantain or vudi. Ripe bananas will do as well, it should be around 1.5 to 2 big bananas.
5) In the same bowl, whisk together the plantains, the peanut butter, the soybean oil and the chia “egg”.
6) Mix all the ingredients together until the batter becomes smooth.
7) Chop the chocolate and add it to the batter.
8) Pour the mixture in a pan. It’s better to use silicone pans or parchment paper to avoid using oil or margarine.
9) Cook for 50 minutes at 180°C. Check with a toothpick if the cake is ready.
So, this cake is good because it’s full of protein and dietary fibre from the chickpeas, nuts and seeds. It’s also a good source of antioxidants, iron, magnesium and potassium thanks to the cocoa and plantains.
Of course another big advantage is that it’s completely gluten-free, so it’s suitable for anyone who has issues with gluten.
But there’s a but! This is not a low-fat dessert, so it may be unsuitable for those following a low-fat, low-sugar diet. 😔