Directions
One of the most delicious desserts you can make in the summer is vegan dark chocolate and peach cake. But why a vegan cake and not made with butter and eggs? Because we don’t want to use animal fats and make a healthy, delicious, but also very light dessert. This chocolate cake is perfect for your children’s snack or to eat in the morning as breakfast and compared to the classic chocolate cake it is much less caloric!
And then we will use extra virgin olive oil and dark chocolate butter: very often we forget that dark chocolate is made of cocoa butter and therefore is already fat enough of its own and there is no need to explode the cholesterol in the veins with butter and eggs. If you don’t like the taste of olive oil, because it’s too overbearing, you can use sunflower oil or peanut butter and simple soy yogurt.
What to use as an egg substitute?
Instead of the classic eggs, we will use two ripe bananas and this brings us to the very low content of sugars present in this dark chocolate and peach cake since the aromatic taste and the same sugars of peaches and bananas help to sweeten “naturally”.
We used wholemeal flour, also in this case much healthier and rich in vitamins, minerals, and proteins, now we can no longer do without it. The time for 00 flour is coming to an end, a return to flour intended as food, a real flour, stone-ground from real Italian wheat is a commitment that we should all look to and aim for if we want to eat healthily and consciously.
Having said that we are ready to go!
Ingredients and doses to make the vegan dark chocolate and peach cake
For a cake pan of 28-32 cm in diameter
- 2 ripe bananas
- 400 grams of flour
- 80 ml of extra virgin olive oil or 80 grams of peanut butter
- 50 grams of brown sugar
- 150 grams of dark chocolate
- 4 ripe peaches
- a sachet of baking powder
- 1/4 teaspoon of vanilla powder
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
How to make vegan dark chocolate and peach cake
First of all, let’s start with two tips for making the perfect cake. Buy organic peaches, as always the flavor is in the peel, so don’t peel them: just buy real fruit and not unripe plastic peaches.
The same goes for dark chocolate, there is no need to break the piggy bank for 150 grams of little but good dark chocolate.
Wash the peaches and cut them into small pieces, put them in a bowl with their juice, and season with the juice of half a lemon, then cover. This way they won’t oxidize.
Sift the flour and put it in a large bowl, add the baking powder, vanilla, cinnamon, nutmeg, and stir.
Put the chocolate in a saucepan and melt it in a bain-marie, putting it in turn in a larger saucepan full of water, over low heat. Stir and melt: no need to add cream, milk, or anything at all if you bought good dark chocolate. He already has all the cocoa butter he needs.
Put the bananas in a large bowl, peel them, mash them with a fork, then add the oil and sugar and stir, add the peaches with their liquid, and continue stirring.
Grease the pan with seed oil and sprinkle with flour, then pour the mixture for the chocolate cake.
Bake and cook for 30 minutes at 170 degrees, turn off and let cool in the oven.
When the chocolate and peach cake has cooled, take it out of the oven and serve with a scoop of ice cream or sprinkled with powdered sugar. But even so simple, simple it is a marvel for your puppies’ snacks.
