🇧🇷 Isamara Amâncio
@
Recipe for a delicious, soft, and flavorful chocolate cake, made without wheat flour, sugar, and milk.
Recipe Video
Ingredients
- 4units de eggs
- 1/2cup de honey
- 1/4cup de 100% cocoa powder
- 1/4cup de coconut oilSubstitui por: manteiga, margarina
- 1cup de fine rolled oats
- 1/2cup de waterSubstitui por: leite de coco, leite vegetal
- 1/2level tablespoon de baking powder
- 1level teaspoon de baking soda
- 70% cocoa chocolate (for topping) opcional
- oat flour (for greasing pan)Substitui por: amido de milho
Instructions
In a bowl, add the four eggs and honey. Beat for about one minute.
Add the 100% cocoa powder (which is half a quarter cup) and the coconut oil. Mix and beat for another minute.
Dica: If you don't have coconut oil, you can use butter or margarine.
Incorporate the fine rolled oats, water (or vegetable milk/coconut milk), baking powder, and baking soda. Mix well and beat for one more minute. The batter will be liquid.
Dica: The batter is intentionally very liquid.
Prepare a 6-inch bundt pan by greasing it with butter or coconut oil and dusting it with oat flour (or cornstarch).
Dica: Use oat flour or cornstarch to grease the pan, avoiding wheat flour.
Pour the batter into the prepared pan and bake in an oven preheated to 340°F if using a convection setting (top and bottom heat) or 350°F if using conventional.
Dica: Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool slightly before inverting it while still warm.
Dica: Inverting the cake while it is still warm is ideal.
To finish, melt the 70% cocoa chocolate and use a spoon to decorate and drizzle over the cake.
Dica: The cake turns out moist, soft, and not overly sweet.
Did you enjoy this recipe?
Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
You might also like
Comments
Leave a comment
Be the first to comment!