Chocolate cake is a classic treat that deserves a place in your recipe database. This recipe uses oats instead of flour, making it a healthy alternative to heavy chocolate cakes.
Oats do not contain gluten unless they are contaminated with wheat. It can also be consumed by those who are sensitive to gluten.
Chocolate cake with coconut
Ingredients
- For the dough:
- a cup of oatmeal
- 1/2 cup coconut flour
- 1/3 cup cocoa
- 1 teaspoon of baking powder
- 2 tablespoons of ground flax seeds
- 1/2 cup grated dark chocolate
- 1/2 cup yogurt
- 3 large eggs
- 1/3 cup maple or agave syrup
- 1 teaspoon of vanilla For the cream:
- 170 g of full-fat cream cheese (mascarpone)
- 2 cups yogurt
- 3 tablespoons of maple or agave syrup
- 1/2 teaspoon of honey
Directions
- Test preparation:
- Heat the oven to 180 degrees and coat the cake mold with oil.
- Combine the oats, coconut, cocoa powder, baking powder, salt, flaxseed, and chocolate in a multipurpose blender, then add the yogurt, eggs, maple syrup, and vanilla and blend for an additional 30 seconds.
- Pour the mixture into the prepared pan (the batter will be thin) and bake for 30 minutes or until a toothpick inserted into the center of the mixture comes out clean.
- Cool the dough completely. When it cools down, cover it with cream and put it in the fridge for a few hours. Preparation of the cream:
- Mix all the ingredients with a mixer.
- When the dough has cooled, add the cream and sprinkle it with coconut and chocolate crumbs.
