Super soft and fragrant cake, easy to make and dairy-free.
I still had some leftover of cooked wheat grains and chocolate from easter which I decided to recycle into a cake.
The recipe is very simple and will get you a delicious dessert, perfect for breakfast or as a little afternoon snack!
- 60 g vegetable oil or light olive oil
- 150 ml almond milk (or soy or oat)
- 250 g cooked wheat grain (can replace with rice, spelt, oat grains)
- ground cinnamon
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 100 g chopped dark
- 100 g coconut sugar
- 100 g flour
- 25 g wheat bran
- 2 eggs
In a saucepan cook wheat grain, milk, ground cinnamon and vanilla until creamy. Set aside and let it cool down.
In a large bowl whisk together egg and sugar until light in color, slowly pour in the oil while still stirring. Next stir in flour, baking powder and wheat bran. Chop up some dark chocolate and stir in into the batter together with the cooked and cooled wheat.
Line with parchment paper a 18 cm cake pan, pour in the batter and cook it in pre-heated oven at 180 C for about 40 min.
Remove the cake and let is cool down on a wire rack.
Slice it up and enjoy!
If you make this recipe, tag me on IG @the_fit_mediterranean
Per la ricetta in Italiano, clicca QUI!