Tasty carob cake
- 3 eggs
- 135g of natural soy yogurt
- 250g whole wheat flour
- 125g of carob flour
- 75g deodorized coconut oil
- 175g vanilla-flavored soy milk
- 100g of chocolate
- 25g bio yeast
- 80g of agave syrup
- 70g of hazelnuts.
First, heat up your oven to 180 Cº.
Warm up the oil with milk and chocolate in a pan.
Grind the hazelnuts to small pieces in your blender and put them in a bowl.
Once it’s done, put the flour, eggs, yogurt, yeast and syrup back into the blender and mix everything at medium speed.
Add milk / oil / chocolate mixture and the crushed hazelnuts to the dough. Mix everything again at medium / high speed.
Grease a cake mold with coconut oil.
Put the dough inside and put everything in the oven for a 20-25 minutes. You can check with a knife if it’s done.
We sprinkled the top with a little more hazelnuts but you can also put other types of nuts if you like!