Sourdough Chocolate Cake


°100 g of fresh sourdough

°300 ml of hemp vegetable drink for me

°80g sugar

°100g allergen-free chocolate chips

°30 g vegetable butter

°155g buckwheat flour

°1 packet of gluten-free baking powder

°1 pinch of salt

°2 heaped tablespoons of psyllium


Preheat oven 200°C.

Pour the vegetable drink, the vegetable butter and the chocolate into a bowl. Melt in microwave or bain-marie. Let cool.

Add the sugar and the refreshed sourdough. Mix. Book.

In a second bowl, mix the flour, baking powder and psyllium.

Add this mixture to the liquid one. Stir but without insisting too much. Just to remove lumps.

Oil a cake pan or other like me. Pour the batter into it.

Bake for 15 min at 200°C min then lower the temperature to 180°C for about 20 min.

Check for doneness. Take the mold out of the oven.

Leave to cool before unmolding.


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