Chocolate cake with blueberries
This chocolate cake is a delicious vegan alternative made with canned red beans and banana. Its moist, soft texture and rich chocolate flavor pair beautifully with the natural sweetness of banana. Fresh blueberries on top add a burst of freshness and a lovely color contrast, making this a wholesome treat perfect for any occasion.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 50 g blueberries
- 2 g baking powder
- 240 g canned red beans
- 20 g maple syrup
- 10 g spelt flour
- 25 g Pistachio nuts, dried
- 120 g banana
- 6 g Oil, olive
- 20 g Cocoa, powder
- 60 g oatmilk
Method of cooking:
- Preheat the oven to 180°C with the top and bottom heating function. Add 25 grams of pistachios to the bowl. Chop for 10 seconds at a speed of 10 rotations. Place a bowl on the lid of the mixing bowl and weigh 50 grams of blueberries. Set aside. Transfer the chopped nuts to a small bowl and set aside.
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