Recipe for vegan and gluten-free mushy chocolate cake
Here is a recipe based on my good friend Adrien’s cake recipe. The base is banana and it is wonderfully good. I like my chocolate salty so it may not suit all tastes, but in that case only use less salt.
The cake is made without corn or rice flour but I have used margarine, although coconut oil works just as well! I said that it is easy to make, even when I am waxing the benches in the kitchen at the same time!
Since my spring form was a lid for yesterday’s carrot cake, I made it in a ceramic form instead, and it works just as well but it gets a little less “baked” against the edge.
I would really appreciate your comments, especially if you tried to bake and also tweak the recipe. Thanks in advance – here comes the recipe!
Time required 40 minutes; working time 25 minutes and 15 minutes in 200 degrees C in the oven
Here we go
Turn the oven to 200 degrees C hot air
Melt 150 grams of margarine or coconut oil
Meanwhile, mash 2 bananas
Mix 0.5 salt and 1 dl oat milk (or equivalent) in the melted butter). In previous recipes I had 1 teaspoon of salt but some thought it was too salty so I reduced the amount
Grease a round spring form or baking tin with margarine or coconut oil. I usually use coconut flakes instead of breadcrumbs and a baking sheet at the bottom, but it is certainly possible to use coconut flakes for the bottom as well, or gluten-free breadcrumbs, or oatmeal.
Mix the following carefully in a separate bowl – the sugar helps to powderize the cocoa and flour
1.5 dl raw cane sugar or equivalent
0.5 dl coconut flour
1 dl oatmeal
1 dl cocoa
1 teaspoon baking powder
1 tablespoon vanilla sugar
Mix the margarine mixture with the dry goods
Last stir in the bananas
Bake in the middle of the oven for 15 minutes. Take out the cake and and allow to cool completely, serve with pickled berries and lightly whipped vegetable cream or my favorite: chocolate ice cream!
Alternative recipes
In another version, I have 1 dl of water instead of oat milk and 1 dl of corn flour and 1.5 dl of rice flour as starch. In addition, I had 2 dl of sugar but I have apparently started to like less sweet cakes!
If you, like me, forgot to buy home cocoa, you can easily turn it into a banana cake – add 0.5 dl coconut flour (total 1 dl), 1 teaspoon baking powder (total 2 teaspoons) and 1 tablespoon cinnamon, 1 teaspoon cardamom, 1 cream ground cloves and 1 teaspoon ginger. Then bake for 50 minutes at 175 degrees instead. And of course without cocoa!
Grocery list
2 bananas
150 gr margarine + margarine for the baking
1 dl oat milk
1.5 dl raw cane sugar
0.5 dl coconut flour
1 dl oatmeal
1 dl cocoa
1 teaspoon baking powder
0.5 teaspoon salt (has changed from 1 teaspoon, but if you love salt and chocolate, go for it!)
1 tablespoon vanilla sugar
coconut flakes or breadcrumbs to bread the mold
