108 recipes

35

share on

Chocolate cake in light version

ingredients

servings

8

Wholewheat flour

140 grams

Bitter cacao

30 grams

Active dry yeast

4 grams

Bicarbonate

1 spoon

Eggs

2 unit

Lowfat white yogurt

60 grams

Vanilla extract

1 teaspoon

Coconut oil

2 spoons

Bananas

1 half

Maple syrup

2 spoons

Courgette

2 unit

Cocoa beans

40 grams

Desserts from world

Chocolate cake in light version

Chocolate cake in light version

vegetarian with gluten with eggs with lactose

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chocolate cake in light version

This fantastic chocolate light cake is perfect with fresh strawberries or a nice cup of hot tea.

Chocolate cake in light version step 1

step 1

Preheat the oven to 180 ° C and cover a rectangular mold for plum cake with baking paper.

Chocolate cake in light version step 2

step 2

Add the whole wheat flour, cocoa powder, baking powder and baking soda to the sieve and mix well.

Chocolate cake in light version step 3

step 3

In another bowl, whisk the eggs and add the yogurt, vanilla extract, coconut oil, banana and maple syrup and mix well to mix.

Chocolate cake in light version step 4

step 4

Combine the dry ingredients with the moist ones and mix gently, being careful not to mix too long. Add the grated zucchini and three quarters of the cocoa beans and mix well until well blended.

Chocolate cake in light version step 5

step 5

Pour the cake dough into the pan and garnish the surface with the remaining cocoa beans.

Chocolate cake in light version step 6

step 6

Bake in the oven for 45-60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, let it cool in the pan for 10 minutes and then transfer the cake onto a tray to allow it to cool completely.

Loading pic