Although we would like to eat chocolate on a daily basis, we like the Easter holidays. They are yet another excuse to stuff our faces with chocolate, mums! But, we also care about our waistline, and all those sweets can have a slight change of effect on that side of the story. Sad times, we know.
We do not want this to stop us from eating more chocolate, so we accepted the challenge and started to experiment with a healthier chocolate cake a few weeks ago. We wanted this cake to be healthy enough for us to be able to eat a piece everyday (who eats chocolate only at Easter, right) but would still taste like a chewy and tasty chocolate cake that you would want to eat everyday. This took some time and my fridge is still overflowing from pieces and scraps of chocolate cake, some better than others. I also still find chocolate marks all over my kitchen (and myself). But after a few attempts, a handful of taste testers that did not mind to try all of our cakes and a belly full of cake (it almost became a task to eat chocolate everyday, almost…) we ended up with a healthy fudgy chocolate cake that we want to share with you.
Now, this cake is pretty simple to make. You mix the dry ingredients, you mix the wet ingredients and you mix those two together. There is one important note here though: try not to overmix this part! Or your cake ends up very tough (we experienced this after forgetting to add the baking powder and trust us, you do not want your chocolate cake to be tough, yikes). Other than this, it is very simple to make! This chocolate cake is also vegan, which is pretty cool.
Vegan chocolate cake
125 gr spelt flour *
100 gr cocoa
1 ½ tbsp baking powder
½ tsp salt
2 tbsp ground coffee
1 banana, mashed
60 ml maple syrup
40 ml date syrup (or another dark syrup)
60 ml plant milk
100 gr dark chocolate, chopped (we used 80%)
dark chocolate icing (see recipe below)
* we used spelt flour but feel free to use whole wheat, white flour or gluten free flour.
Preheat the oven to 180 degrees celsius. Mix the dry ingredients (flour, cocoa, baking powder, salt and coffee) together in a bowl. In another bowl mix the banana, maple syrup, date syrup and milk together. Now add the wet ingredients to the dry, together with the chopped chocolate. Mix very quickly and be carefull not to overmix it. Pour in a prepared cake tin and bake for around 20 minutes. You want your cake to be slightly underdone because it will set more when it is cooling down. Pour over the icing and enjoy! The cake will last up to a week in the fridge.
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