With all the rain of these days, it is not so weird to think about autumn. I almost feel in the atmosphere for Halloween so I slowly start gain to set fire to the stove. In these days “Vattelapesca house” is a bit everywhere as we are spanned on 3 houses between the south of Italy and France. Looking forward to finding new locations a bit more in the long run, let’s try to build a homely atmosphere through food. Will our diet be affected and will the personal lipid mass rejoice? Not this time!
I tried and baked the first vegan chocolate cake of my life and … it’s delicious! I leave the recipe and one trick: use 1 tablespoon of baking soda mixed with a teaspoon of apple vinegar instead of yeast. It will results much lighter and easy to digest!
- 100 g wholemeal spelled flour
- 50 g flour type 0
- 120g brown sugar
- 8 g of leavening powder ( creamy tartar )
- 25 g of cocoa powder
- 35 g of dark chocolate
- 100 g cornseed oil or sunflowerseed oil
- 200 g soy milk
- 1 pinch of salt
- 1/2 apple
- orange peel 1/2
- a bit of grated ginger
- 22 cm cake tin
In a large bowl sieve flour, baking powder and cocoa powder. Then add the sugar, salt and mix all the dry ingredients. In another bowl, chop dark chocolate, grate the orange zest and the ginger and cut the apple into small cubes. In a small container instead we mix corn oil and soy milk. Add slowly all the ingredients into the bowl with flour and mix to obtain a soft and uniform mixture. Pour into a previously oiled and floured cake pan and bake in static oven at 180 ° C for about 35 minutes.