A chocolate cake with a soft center, gluten-free, lactose-free, and vegan. Made with water, without eggs and butter, ideal for those looking for a light and tasty dessert.
Mix the oat flour, cocoa, water, seed oil, and sugar (or erythritol) in a bowl until you get a smooth mixture.
Pour half of the mixture into a cake mold.
Add the previously frozen spreadable cream in the center.
Cover with the remaining mixture.
Cook in the fryer at 160°C for 10 minutes.
Let it cool slightly before serving.
Ideal recipe for those following a vegan diet or with gluten and lactose intolerances.
Italia, Lazio
