The healthy and yummy chocolate cake my kids & co. love

This super healthy chocolate cake (since it does not contain eggs and butter and is made with whole wheat flour and buckwheat flour also known as black flour or buckwheat flour) is truly a success here at home. My children, like their parents, are great chocolate lovers, every time I give them this cake, they are supper happy!

I have already served this cake to several friends and school parties as guinea pigs and everyone, without knowing that it was a vegan cake, loved and devoured this cake.

INGREDIENTS

For the chocolate cake:

• 1 ½ cups of whole meal flour

• 1 cup buckwheat flour/black

• 1 ½ cups of yellow sugar which can be substituted for honey QB or agave syrup QB

• 5 tablespoons cocoa

• 1 tablespoon of ground flaxseed

• 1 coffee spoonful of baking soda

• 2 teaspoon baking powder

• ½ cup of olive oil

• 2 cups of soy milk

• Black chocolate chips (optional)

For the chocolate icing:

• 100 g. black chocolate

• 4 tablespoons of soy milk

DIRECTIONS

Grease a 24 cm round pan with butter and the parchment paper with butter and sprinkle with flour using it to line the pan. Preheat the oven to 180 ºC.

Mix the flour, sugar, or honey well, agave syrup, cocoa, flaxseed, baking soda, and baking powder.

Apart, mix the oil and milk by beating well with an electric mixer until you get a homogeneous mixture. Add this liquid mixture to the dry ingredients while stirring with a wire stick until you get a homogeneous mass. Finally, if you wish, add the dark chocolate chips to the dough and mix until well incorporated.

Pour the dough into the form previously lined with parchment paper and bake for 25 to 30 minutes (you should check the cooking with a toothpick if it comes out dry, the dough is ready).

Remove from the oven and unmold after cooling.

Prepare the cover. Melt the chocolate in a double boiler together with the soy milk. Stir well until you get a velvety and shiny cream. Remove from heat and apply the chocolate while still warm.

It can decorate with chocolate chips, red fruits, or chipped hazelnut.

HINT:

You can choose to make a double cake, but in this case use a wider shape, to obtain a thinner cake and you will have to repeat the recipe for another cake. On a serving plate, place the first cake and spread the ganache on top. Place the second cake and cover it with the chocolate icing decorating to taste.

GANACHE RECIPE

INGREDIENTS

• 100 g dark chocolate cut into pieces

• 60 ml of soy cream

• 2 to 4 tablespoons of sugar

DIRECTIONS

Heat the cream with the sugar over low heat until it bubbles. Remove from the heat by adding the previously chopped dark chocolate, stirring until melted and forming a velvety cream. Allow cooling. Then beat for about 2 minutes with an electric mixer. Refrigerate to solidify.

Chickpeas and Carrot "Pataniscas"

At home, we all love this recipe, especially my little one, who's always asking me to make these "pataniscas".

I found this recipe in the book "Vegetarian Cuisine for those who want to be healthy" by author Gabriela Oliveira.

But I must confess that I made some changes because I love the taste of sautéed onion. I sincerely hope you like it. They can always accompany it with a salad or if they like it with bean rice.

INGREDIENTS

• 1 cup cooked chickpeas (set aside boiling water)

• 6 tablespoons cornstarch

• 2 tablespoons ground soda

• 1 tablespoon brewer's yeast (optional)

• Salt (q.b.)

• Turmeric (q.b.)

• Sweet chili (q.b.)

• Black pepper (q.b.)

• 1/2 cup of water

• 1 onion

• 1 large clove of garlic

• Half a sprig of parsley and coriander

• 1 strip of pepper

• 1 small carrot

• olive oil (q.b.)

PREPARATION

1. Drain the grain (if using pickled grain, pass running water).

2. Mix the grain, cornstarch, seed, brewer's yeast (if used), a little salt, and spices.

3. Add half a cup of water (or broth to cook the grain) and grind into the processor or with the magic wand until you get a dense dough.

4. Finely chop the onion, garlic, parsley, coriander, and pepper. Grate the carrot.

5. Bring a frying pan to the heat with a bit of olive oil and when it is hot add the onion and garlic letting them brown. Then add the pepper and let sauté until you start to smell the intense smell of the pepper, which is very soft.

6. Add to the dough (point 3) the mixture of the onion in the skillet, the grated carrot, the parsley, and the coriander wrapping everything very well.

7. Heat a nonstick frying pan with a fend of olive oil.

8. Remove a spoonful of dough and grill the pataniscas on both sides, until golden brown, turning with a spatula.

9. I like to put the pataniscas on absorbent paper to remove excess fat.