- Yield : 1
- Prep Time : 60m
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This time we’ve christened our chocolate sponge Ana’s Cake. That’s because Ana Nualart is a faithful blogger who’s made recipes for our blog. Her recipes look outstanding, and we’ve been working together for over a year now.
The cake we’ll be preparing has a couple of peculiarities. The first is that to give it a bit more of a chocolate taste we’ve used our Rice Drink with Cocoa, and the second is that this recipe is in fact suitable for vegans. But… the cake is designed for you to make breakfast time a little sweeter this weekend.
In Ana Nualart’s blog, La Cocina de Bétulo, you’ll find lots of ideas to get you out of your rut in recipe terms, because sometimes we do get into a rut. You’ll find freshness, variety and above all taste. Whether it’s orange “tocinillos de cielo”, a roll filled with pesto and melted cheese or some beans with green asparagus. Cakes, rolls or salads. In this blog you’ll find fresh ideas to brighten up your recipe repertoire.
What’s more, with our Rice Drink with Cocoa, suitable for people who are lactose-intolerant, we’ve made this cake into an option for vegans, lactose-intolerant and gluten-intolerant people. That’s right – a cake for everybody!
- 1 soya yoghurt
- 1 sachet of yeast
- 1 pinch of Himalayan salt
- Peel of one lemon
- 5 spoonfuls of cocoa powder
- Dark or white chocolate chips, as you prefer
- 4 measures of wholemeal spelt flour
- 1 measure of sugar, honey or agave yoghurt
- 1 measure of Rice Drink with Cocoa
- 1 measure of olive oil
In a large bowl mix the yoghurt, the Rice Drink with Cocoa and the oil.
Add the flour, the sugar, the yeast, the grated lemon peel and the pure cocoa powder.
Mix it all well and pour it into a rectangular cake tin, after first greasing it with a little oil so that the cake doesn’t stick.
Sprinkle the chocolate chips over it and bake it for 40 minutes at 180ºC.
As we all know, to make sure it’s cooked through, you can prick it with a wooden skewer or a knife, and if it comes out clean the cake is ready to cool.
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