CHOCOLATE CAKE 😍

CHOCOLATE CAKE 😍❤ #veggie

Ingredients

• 2 cans of chickpeas or white beans (500 g once drained)

• 1 cup of instant oatmeal, OR 3/4 cup of flour or almond flour

• 1/4 cup of applesauce, pumpkin or vegan yogurt, such as yogurt almond milk

• 3 tablespoons oil or 1/4 cup peanut butter of choice

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon baking soda

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup vegan nutella or chocolate cream to choose from

• 1 1/3 cup sugar , unrefined if desired (many say liquid sweetener works)

• 1/4 cup vegan chocolate chips , or more if you wish

Instructions:

Pre-heat the oven. Grease a 9 or 10 inch spring form, and set aside. Drain and rinse the beans extremely well. This is important. Combine all ingredients except chocolate spread and chickpeas in a food processor until completely smooth. (Although I have not tried, and therefore cannot guarantee the texture, many readers say they have performed well with a blender.) Pour half of the dough in the spring form. If it is not thin yet, gently heat the chocolate spread until it is liquid. Roll over the dough as evenly as possible, to the edges. (View image). Roll out the remaining dough on top, then sprinkle on the chocolate chips. Bake on the center rack 35 minutes. Let cool at least ten minutes before removing the spring form. The cake will be firm enough to slice, and the texture will resemble the unbaked cookie dough! Refrigerate leftovers for 3 to 4 days.

Please leave a comment if you are gping to try it !

Love !