An rich chocolate cake made without eggs. Instead of eggs, I have used aquafaba that is the liquid from a chickpea can. Did you know that you can make meringue of this liquid too. This chocolate cake is lovely sticky and goes excellently with a cup of coffee. And after a day in the fridge the cake gets a fudgy consistency, yummy :) Have a nice day!
Aquafaba Chokladkaka
¾ dl aquafaba, vätska från en kikärtsburk
100 g mörk choklad
1 dl kokossocker
0,5 dl Sukrin fibersirap gold
2 msk kaffe
0,5 dl olja
1 dl vetemjöl
0,5 dl mandemjöl
50 g mörk choklad, i bitar
Smält chokladen i mikrovågsugn, låt svalna. Lägg i en skål aquafaba, smält choklad, socker, sirap, kaffe och olja. Blanda väl. Tillsätt mjölet och blanda. Häll smeten i en bakform (20 cm x 20 cm) klädd med bakplåtspapper. Strö på chokladbitar. Baka i 175 grader i ca 30 minuter. Låt svalna.
Aquafaba Chocolate Cake
¾ dl aquafaba, liquid from a chickpea can
100 g dark chocolate
1 dl coconut sugar
0.5 dl Sukrin fiber syrup gold
2 tbsp coffee
0.5 dl oil
1 dl wheat flour
0.5 dl almond flour
50 g dark chocolate, in pieces
Melt the chocolate in the microwave. Let cool. Put in a bowl aquafaba, melted chocolate, sugar, syrup, coffee and oil. Mix well. Add the flour and mix. Pour the batter into a baking pan (20 cm x 20 cm) lined with parchment paper and top with chocolate pieces. Bake at 175 degrees for about 30 minutes. Let cool.
2 Comments
Åååh, vad det ser gott ut!
ReplyDeleteTack Erika!
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