Sometimes I propose "cakes without butter" but the oil, at least a little, is always needed! Today instead I will cook for you a cake not only without butter, but also without oil, without milk and without eggs
You will ask me: "But what is this cake made of, if there is nothing?"
You know, this is the kitchen of wonders and if you want to discover today's wonder, follow this video recipe!
Video of the Recipe
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Identity Card of the Recipe
- 179 KCal Calories per serving
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Ingrediants
For the dessert
- 100 g of hazelnuts
- Organic product: 200 g of kamut flour
- Organic product: 50 g of spelled flour
- 5 g of bitter cocoa
- Whole food: 150 g of cane sugar
- 1 sachet (16 g) of baking powder
- 300 ml of water
To decorate
- Homemade vegan product: 30 g of chocolate cream
- 20 g of hazelnuts
Materials Needed
- Electric blender
- Bowls
- Scale weighs food
- Wooden spoon
- Sieve
- Hinged pan with a diameter of 24 cm
Preparation
- First, preheat the oven to 180 ° C.
- Chop the hazelnuts together with the organic whole cane sugar.
- In a bowl, sift the organic kamut flour, organic spelled flour, baking powder and unsweetened cocoa powder. Then add the chopped hazelnuts and sugar. Mix all the dry ingredients.
The alternative ok
As an alternative to hazelnuts, almonds, pine nuts, walnuts or a mix of dried fruit can be used.- At this point, add the water slowly, continuing to mix with a wooden spoon or whisk.
- Line a 24 cm diameter springform pan with parchment paper. Pour the mixture into the pan.
- Decorate the surface of the cake with whole hazelnuts and a few sprigs of vegetable hazelnut spread.
- Place the pan in the oven and bake at 180 ° C for about 40 minutes: before removing the cake, it is advisable to perform the "toothpick test" to make sure that the inside is also dry.
- Remove the cake from the oven and allow to cool before serving.
- For a more delicious version, cut the cake in half, horizontally, and fill with vegetable cream and vegetable hazelnut spread.
Alice's comment - PersonalCooker
How wonderful this "exclamation is all there! Even with low fat, you can create fragrant and soft cakes like this one. Then, if you really dare, you can fill it with hazelnut spread, in the strictly vegan version of course!Nutritional values and Health Comment on the recipe
The Vegan Hazelnut Cake is a dessert without ingredients of animal origin, with an average energy intake provided mainly by carbohydrates.
Lipids are mainly unsaturated, cholesterol is absent and fibers are abundant.
The Vegan Hazelnut Cake contains gluten and is not suitable for the diet against celiac disease. The Vegan Hazelnut Cake can be consumed in any diet, moderating the portions in case of type 2 diabetes mellitus, hypertriglyceridemia and overweight.
The average portion is around 50g (90kcal).
