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Chocolate Cake With Apple Pulp
This chocolate cake with apple pulp is healthy, has no milk, refined sugar or eggs and is perfect for any occasion. It is slightly light but at the same time slightly moist and chocolatey.
Perfect for chocolate lovers looking for healthier and more balanced options.
Ingredients
For mass:
-
1 (250 ml) cup of almond milk
-
2 (280 g) cups white spelled flour
-
4 (24 gr) tablespoons of cocoa
-
1 tablespoon baking powder
-
1/4 teaspoon of bicarbonate of soda
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1/2 (65 g) cup of coconut sugar
-
1 tablespoon of vanilla extract (optional)
To the roof:
-
2 (12 gr) tablespoons cocoa powder
-
20 g cocoa butter or coconut oil (optional but helps to make the cream firmer)
To decorate – optional
-
qb strawberries and raspberries
-
qb coconut flakes
Preparation Method
For mass:
- Start by making the buttermilk by mixing the milk and vinegar. Reserve.
- In a bowl put flour, yeast, bicarbonate, cocoa and sugar. Mix.
- Add apple pulp, extract and milk mixture (buttermilk). Involve everything until they have a homogeneous mass but do not beat the mass.
- Place the dough in an 18 cm shape previously greased with coconut oil and cocoa.
- Bake in the oven for 30 minutes or until cooked. If left in the oven for too long, it will get very dry and crumble.
- Once ready, let it cool down completely.
To the roof:
- Mix the apple pulp with the cocoa and then the cocoa butter.
- Take to the cold.
Mounting:
- Cut the top of the cake so it is even and smooth.
- Then divide the cake into two equal parts.
- Fill one of the parts with cream and decorate with strawberries (optional).
- Place the second part and decorate with cream, red fruits, and coconut flakes. Or decorate as you wish.
Enjoy your food!
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