Vegan Chocolate Bread
A low sugar, vegan chocolate bread with banana and hazelnuts - covered with extra chocolate.
Equipment
- oven
Ingredients
Dry ingredients
- 200 gr white spelt flour (or other flour of choice)
- 30 gr pure cacao powder
- 70 gr Hazelnuts (ruffly ground in the blender)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50 gr Vegan chocolate (70%) chopped into small chunks
- 1 tsp salt
Wet ingredients
- 2 medium or large ripe bananas
- 15 gr crushed flax seeds (mixed with 20 ml water)
- 30 gr coconut oil (melted)
- 70 gr sugar
- 200 ml oat milk (or other vegan milk of choice)
- 1/2 tsp vanilla extract
chocolate sauce topping
- 50 gr vegan dark chocolate
- 20 gr vegan butter
- a small sip of oat milk
Instructions
- In a small cup mix the flax seeds with 20 ml of water and let it sit for 10 min
- Preheat the oven at 180°C fan force
- Combine all dry ingredients in a bowl and mix well with a whisk
- In a separate bowl crush the bananas with a fork, add the remaining wet ingredients, including the soaked fax seed mixture and mix well
- pour the wet mixture into the dry mixture and blend well
- Pour the finished batter into a medium size bread tin (oiled, so that the bread is easy to remove) and bake for approx. 40 min.
- 10 minutes before the cake comes out of the oven, melt the remaining chocolate together with the butter and tiny sip of oat milk - mix into a smooth paste
- spread the chocolate sauce over the cake as soon as it gets out of the oven, let it cool and enjoy!