A delicious whole wheat chocolate cake, made with water and without eggs. Perfect for those looking for a vegan, lactose-free, and light recipe.
Mix all the ingredients together in a bowl until you get a smooth mixture.
Pour the mixture into a loaf pan previously oiled or lined with parchment paper.
Decorate the surface with more chocolate flakes and chips.
Bake at 180°C for about 30 minutes, checking the cooking with a toothpick.
Let cool before serving.
Loaf pan
Store in an airtight container for 2-3 days.
Vegan recipe, lactose-free and egg-free.
Italy, Lombardia
| Energy (kcal) | 236.93 |
| Carbohydrates (g) | 37.37 |
| of which Sugars (g) | 7.85 |
| Fat (g) | 8.56 |
| of which Saturates (g) | 1.13 |
| Protein (g) | 4.54 |
| Fiber (g) | 0.76 |
| Sale (g) | 1.64 |
